Buttermilk Biscuits

Oxmoor House
Handle dough with a light touch for fluffy biscuits. Biscuit dough should be slightly sticky and should be kneaded gently. Take care to keep the cutter straight as you cut the dough; the biscuits will rise evenly if you do.
16 servings (serving size: 1 biscuit)


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2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons sugar
3 tablespoons chilled reduced-calorie stick margarine, cut into small pieces
3/4 cup low-fat or nonfat buttermilk
Butter-flavored cooking spray (such as I Can't Believe It's Not Butter)
Reduced-calorie jelly (optional)


1. Preheat oven to 425°.

2. Combine first 5 ingredients in a medium bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Add buttermilk, stirring just until dry ingredients are moistened.

3. Turn dough out onto a lightly floured surface, and knead 10 to 12 times. Roll dough to 1/2-inch thickness; cut into rounds with a 2-inch biscuit cutter.

4. Place rounds on an ungreased baking sheet. Bake at 425° for 10 to 12 minutes or until golden. Lightly spray biscuits with cooking spray. Serve with reduced-calorie jelly, if desired.

Created date

April 2008

Nutritional Information

Calories 75
Caloriesfromfat 19 %
Fat 1.6 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2 g
Carbohydrate 13.2 g
Fiber 0.4 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 167 mg
Calcium 0.0 mg