1 1/4 c. all-purpose flour
1/2 c. unprocessed oat bran
1 tbsp. minced fresh parsley
1 1/2 tsp. baking powder
2 tsp. minced fresh chives
1/8 tsp. dried whole oregano
2 tbsp. unsalted butter, softened
3/4 c. low-fat cottage cheese
2 egg whites, lightly beaten
1 tbsp. all-purpose flour
1 tbsp. cornmeal

Combine first 6 ingredients in a large bowl. With a pastry blender, cut in butter until mixture resembles coarse meal. Stir in cottage cheese and egg whites just until dry ingredients are moistened. Sprinkle 1 tablespoon flour evenly over work surface. Turn dough out onto floured surface and knead lightly 3 to 4 times. Roll dough to 7/8-inch thickness. With a 2-inch biscuit cutter, cut rounds and place on a baking sheet sprinkled with cornmeal.

Bake at 400°F for 10 to 13 minutes or until golden brown. Serve warm.

Yields 1 dozen.

Per Serving (1 Biscuit): 103 Calories, 2.5 g. Fat, 1 mg. Cholesterol and 104 mg. Sodium.