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)
Total:
Recipe from Southern Living

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Recipe Time

Hands On: 20 Minutes
Total: 45 Minutes

Nutritional Information

Amount per serving
  • 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

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. 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. 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. 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. 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. 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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