Biscuits are traditionally made with white flour and lots of butter, creating a very tasty yet high-fat addition to a meal. This is a low-fat whole-grain biscuit that has light crumbs, a semitraditional flavor and airy texture.  Green chili peppers and Cheddar cheese have been added to the basic recipe, giving the biscuits a southwestern flair. If you can find low-fat sharp Cheddar, it works exceptionally well.

1 cups whole-wheat pastry flour

1 tablespoon baking powder

1 teaspoon sugar

teaspoon baking soda

teaspoon salt

2 tablespoons unsalted butter or margarine

1 cup nonfat buttermilk

3 ounces low-fat Cheddar cheese, shredded

2 ounces canned green chili peppers, chopped

  In a medium bowl, mix the flour, baking powder, sugar, baking soda and salt. Preheat the oven to 450 degrees. Using a pastry blender or 2 knives, cut the butter or margarine into the flour mixture to make fine crumbs. 

  Using a fork, very gently stir the buttermilk, Cheddar and peppers into the flour mixture; stir only until mixed. Using a large spoon, drop the mixture into 12 mounds on a baking sheet. Bake for 12 to 15 minutes, or until the biscuits are lightly browned on top. Serve at once.  Preparation time: 10 minutes.  Baking time: 12-15 minutes.