Ingredients
3/4
cup all-purpose flour
2
tablespoons instant nonfat dry milk
2
teaspoons sugar
1/2
teaspoon cream of tartar
1/4
teaspoon baking soda
1/8
teaspoon salt
2
tablespoons firm butter (do not use margarine)
1/4
cup shredded reduced-fat Cheddar cheese (1 oz)
1/3
cup water
1/2
teaspoon canola oil
Preparation
In medium bowl, mix flour, dry milk, sugar, cream of tartar, baking soda and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like cornmeal. Gently stir in cheese. Stir in water just until dough forms (do not overmix).
In 8-inch nonstick skillet, brush oil in bottom and up side. Press dough into 1/2-inch-thick round. Cut into 4 wedges. Place wedges in skillet; cover with foil.
Cook over low heat about 10 minutes or until puffed and bottoms are light brown. Turn wedges; cook about 10 minutes longer or until cooked through.
