makes 24 ( 2 points + each)
- 2 c. flour
- 1 T. baking powder
- ½ tsp. salt
- ½ tsp. dried oregano, divided
- ½ tsp. dried basil, divided
- 2 egg whites, divided
- 1 egg
- 1 c. crumbled feta cheese
- ½ c. fat-free ricotta cheese
- ⅓ c. low-fat buttermilk
- ¼ c. fat-free sour cream ( Breakstone's)
In a bowl, combine flour, baking powder, salt, ¼ tsp. oregano and ¼ tsp. basil.
In another bowl, combine one egg white, one egg, feta cheese, ricotta cheese, buttermilk and sour cream. Stir wet ingredients into dry ingredients until just blended.
On a lightly floured surface, roll dough into a 12 x 9" rectangle. Cut into 12 squares and cut each square in half, diagonally, to form 12 triangles. PLace on a baking sheet coated with cooking spray. Whisk remaining egg white and brush over the tops of the biscuits. Sprinkle with remaining oregano and basil.
Bake at 425 for 12-15 minutes or until golden brown.