I found the recipe to be fine as written. These were a snap to make and great for breakfast.
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!
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Total: 45 Minutes
- Calories: 79
- Fat: 2.7g
- Saturated fat: 1.6g
- Monounsaturated fat: 0.7g
- Polyunsaturated fat: 0.2g
- Protein: 2.1g
- Carbohydrate: 11.6g
- Fiber: 0.4g
- Cholesterol: 7mg
- Iron: 0.7mg
- Sodium: 155mg
- Calcium: 57mg
- 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
- 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.
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