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Baby Buttermilk Biscuits

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


  • 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

Nutrition 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

How to Make It

  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.


  7. Young Chefs can:

  8. Help cut dough with biscuit cutter

  9. Place biscuits on baking sheet


  11. Older Chefs can:

  12. Help cut butter into small pieces with dinner knife

  13. Knead dough and measure dimensions with a ruler


  15. 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.

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

  17. CALORIES 96; FAT 3g (sat 1g, mono 8g, poly 1g); PROTEIN 9g; CARB 9g; FIBER 7g; CHOL 8mg; IRON 8mg; SODIUM 148mg; CALC 45mg