Ingredients
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2 cups all-purpose flour
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1 cup reduced-fat cheddar cheese, shredded
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1 tablespoon granulated sugar
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/2 teaspoon rubbed sage
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1/2 teaspoon dried thyme
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1/2 teaspoon dill weed
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3 tablespoons unsalted butter, cold
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1/2 cup plain fat-free yogurt
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1/2 cup nonfat milk
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1/2 teaspoon poppy seed
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1 egg
Instructions
- Preheat oven to 400 degrees F & coat the inside of a 9"round baking pan (or a 9" pie pan) with nonstick cooking spray.
- In a large bowl, combine 1st nine ingredients (from the flour to & including the dill weed), & mix well.
- Cut in butter until mixture resembles fine crumbs.
- In another bowl, whisk together the egg, yogurt & milk, then stir this egg mixture into the dry ingredients until just moistened.
- Spoon into the prepared baking pan & sprinkle with poppy seeds.
- Bake for 20-25 minutes or until golden brown.
- Cool in pan on wire rack before cutting into wedges.