Combine flour, baking powder, salt, and 1/4 teaspoon pepper in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add cheese; toss well. Add milk, stirring just until dry ingredients are moistened. Turn dough out onto a well-floured surface, and knead 4 or 5 times. Roll dough to 1/2-inch thickness; cut with a 2-inch decorative cookie cutter. Place biscuits 1 inch apart on baking sheets coated with cooking spray, and brush with egg white; sprinkle with remaining pepper. Bake at 425 degrees for 15 minutes or until lightly browned. S: 1-1/2 dozen (serving size: 1 biscuit). Nutritional Information: CALORIES 86 (31% from fat); PROTEIN 3.2g; FAT 3g (sat 1.3g, mono 1g, poly 0.5g); CARB 11.3g; FIBER 0.4g; CHOL 5mg; IRON 0.7mg; SODIUM 85mg; CALC 72mg SOURCE: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 96
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|Serving Size: 1 Serving (35g)|
|Recipe Makes: 18 servings|
|Calories from Fat: 3 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0.4mg||0 %|
|Sodium 393.8mg||14 %|
|Potassium 69.7mg||2 %|
|Total Carbohydrate 21.8g||6 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 21g|
|Protein 3.5g||5 %|
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Calories per serving: 106
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