Photo: Brian Woodcock; Styling: Lindsey Lower
Hands-on Time
7 Mins
Total Time
21 Mins
Yield
Serves 12 (serving size: 1 biscuit)

When the warm butter meets the cold buttermilk, it will begin to form clumps--little droplets of fat throughout the liquid--a sign of success. The pockets ensure even distribution of fat throughout the batter, creating a lighter biscuit with less butter.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, sugar, salt, and baking soda in a large bowl, stirring with a whisk to combine.

Step 3

Place butter in a microwave-safe bowl. Microwave at HIGH for 1 minute or until completely melted. Add cold buttermilk, stirring until butter forms small clumps. Add oil, stirring to combine.

Step 4

Add buttermilk mixture to flour mixture; stir with a rubber spatula until just incorporated (do not overmix) and batter pulls away from sides of bowl. (Batter will be very wet.)

Step 5

Drop batter in mounds of 2 heaping tablespoonfuls onto a baking sheet lined with parchment paper. Bake at 450° for 11 minutes or until golden. Cool 3 minutes; serve warm.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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