Baby Buttermilk Biscuits

Oxmoor House
These tender, old-fashioned biscuits are much lower in fat and sodium than fast-food biscuits and are just as tasty.
18 servings (serving size: 1 biscuit)

Ingredients

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9 ounces all-purpose flour (about 2 cups)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
3/4 cup nonfat buttermilk
3 tablespoons honey

Preparation

1. Preheat oven to 400°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.

3. Combine buttermilk and honey, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.

4. Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Re-roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 18 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper.

5. Bake at 400° for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.

 

Young Chefs can:

Help cut dough with biscuit cutter

Place biscuits on baking sheet

 

Older Chefs can:

Help cut butter into small pieces with dinner knife

Knead dough and measure dimensions with a ruler

 

Pumpkin Biscuit variation: Add 1 1/4 teaspoons pumpkin pie spice to flour mixture. Decrease buttermilk to 1/3 cup; whisk 3/4 cup canned pumpkin into buttermilk mixture. Bake at 400° for 12 to 13 minutes.

Yield: 18 servings (serving size: 1 biscuit).

CALORIES 96; FAT 3.3g (sat 2.1g, mono 0.8g, poly 0.1g); PROTEIN 1.9g; CARB 14.9g; FIBER 0.7g; CHOL 8mg; IRON 0.8mg; SODIUM 148mg; CALC 45mg

Created date

August 2011

Nutritional Information

Calories 94
Caloriesfromfat 0.0 %
Fat 3.3 g
Satfat 2.1 g
Monofat 0.8 g
Polyfat 0.2 g
Protein 1.9 g
Carbohydrate 14.3 g
Fiber 0.4 g
Cholesterol 9 mg
Iron 0.7 mg
Sodium 153 mg
Calcium 49 mg