Lightened Buttermilk Biscuits

If you love buttery biscuits...try this recipe. Why it's better for you: We used half the butter typically used in traditional biscuits, and they're just as flaky!

Yield:

Makes 1 1/2 dozen (serving size: 1 biscuit)

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 45 Minutes

Nutritional Information

Calories 79
Fat 2.7 g
Satfat 1.6 g
Monofat 0.7 g
Polyfat 0.2 g
Protein 2.1 g
Carbohydrate 11.6 g
Fiber 0.4 g
Cholesterol 7 mg
Iron 0.7 mg
Sodium 155 mg
Calcium 57 mg

Ingredients

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup cold butter, cut into pieces
1 1/4 cups nonfat buttermilk
Parchment paper

Preparation

1. Preheat oven to 400°. Combine first 3 ingredients in a large bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Chill 10 minutes.

2. Add buttermilk to flour mixture, stirring just until moistened. Turn dough out onto a lightly floured surface; knead lightly 3 or 4 times.

3. With floured hands, pat dough into a 1/2-inch-thick rectangle (about 9 x 5 inches); dust top with flour. Fold dough over itself in 3 sections, starting with short end (as if folding a letter-size piece of paper). Repeat once, beginning with patting dough into a rectangle.

4. Pat dough to 3/4-inch thickness. Cut dough with a 2-inch round cutter, and place 1 inch apart on a parchment paper-lined baking sheet.

5. Bake at 400° for 13 to 15 minutes or until golden brown. Remove from baking sheets to wire racks; cool 2 minutes. Serve warm.

Note:

September 2011