Yield: 1 1/2 dozen (serving size: 1 biscuit)
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Amount per serving
- Calories: 83
- Calories from fat: 29%
- Fat: 2.7g
- Saturated fat: 0.6g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 2.3g
- Carbohydrate: 12.3g
- Fiber: 0.4g
- Cholesterol: 1mg
- Iron: 0.0mg
- Sodium: 122mg
- Calcium: 0.0mg
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon dried thyme, crushed
- 1/4 teaspoon dried rosemary, crushed
- 1/4 teaspoon dried basil, crushed
- 1/4 cup stick margarine or butter
- 3/4 cup plus 2 tablespoons low-fat or nonfat buttermilk
- 1 tablespoon all-purpose flour
- 1. Preheat oven to 400°.
- 2. Combine first 7 ingredients in a medium bowl; cut in margarine with a pastry blender until mixture is crumbly. Add buttermilk, stirring with a fork just until dry ingredients are moistened.
- 3. Sprinkle 1 tablespoon flour over work surface. Turn dough out onto floured surface; knead lightly 4 or 5 times. Roll dough to 1/2-inch thickness; cut into rounds with a 2-inch biscuit cutter. Place biscuits on an ungreased baking sheet. Bake at 400° for 10 minutes or until golden.
- Note: Fat helps tenderize, provides volume, and adds flavor to baked goods. For many of our breads and desserts, we recommend using a small amount of stick margarine or butter. Reduced-fat and liquid margarines are healthy choices for eating and to use in some recipes. But the first ingredient in these products is often water, which can cause sogginess in baked breads and desserts.
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