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Lightened Buttermilk Biscuits

Hands-on time 20 mins
Total time 45 mins
Yield Makes 1 1/2 dozen (serving size: 1 biscuit)
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!

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

Nutrition 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

How to Make It

  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.