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Flaky Buttermilk Biscuits

Flaky Buttermilk Biscuits

Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross

Yield

14 servings (serving size: 1 biscuit)

These tender, old-fashioned biscuits are low in fat and flavored with buttermilk, butter, and a bit of honey.

Ingredients

  • 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 fat-free buttermilk
  • 3 tablespoons honey

Nutrition Information

  • calories 121
  • caloriesfromfat 31 %
  • fat 4.2 g
  • satfat 2.6 g
  • monofat 1.1 g
  • polyfat 0.2 g
  • protein 2.4 g
  • carbohydrate 18.4 g
  • fiber 0.5 g
  • cholesterol 11 mg
  • iron 0.9 mg
  • sodium 198 mg
  • calcium 63 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 until well blended. Add buttermilk mixture to flour mixture; stir 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 a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.

  5. Spiced Pumpkin Biscuits: Add 1 1/4 teaspoons pumpkin pie spice to flour mixture. Decrease buttermilk to 1/3 cup; add 3/4 cup canned pumpkin to buttermilk mixture. Bake at 400° for 14 minutes. Yield: 14 servings (serving size: 1 biscuit).

  6. CALORIES 122 (32% from fat); FAT 3g (sat 6g, mono 1g, poly 2g); PROTEIN 3g; CARB 9g; FIBER 9g; CHOL 11mg; IRON 1mg; SODIUM 192mg; CALC 59mg

  7. Parmesan-Pepper Biscuits: Add 1 teaspoon freshly ground black pepper to flour mixture. Decrease butter to 1/4 cup. Add 1/2 cup (2 ounces) grated fresh Parmesan cheese to buttermilk mixture. Bake at 400° for 13 minutes. Yield: 14 servings (serving size: 1 biscuit).

  8. CALORIES 131 (32% from fat); FAT 7g (sat 9g, mono 9g, poly 2g); PROTEIN 2g; CARB 5g; FIBER 5g; CHOL 13mg; IRON 9mg; SODIUM 239mg; CALC 98mg