Parmesan-Buttermilk Biscuits

recipe
You will need to roll the dough out twice to be able to make eight round biscuits. Handle the dough as little as possible to keep it from becoming too tough.

Yield:

8 servings (serving size: 1 biscuit)

Recipe from

Cooking Light

Nutritional Information

Calories 144
Caloriesfromfat 32 %
Fat 5.1 g
Satfat 2.6 g
Monofat 2 g
Polyfat 0.3 g
Protein 3.4 g
Carbohydrate 21.1 g
Fiber 0.7 g
Cholesterol 13 mg
Iron 1.3 mg
Sodium 330 mg
Calcium 104 mg

Ingredients

1 1/3 cups all-purpose flour (about 6 ounces)
1 1/2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pinch of ground red pepper
2 tablespoons chilled butter, cut into small pieces
1/3 cup plus 1 tablespoon low-fat buttermilk, divided
3 tablespoons grated fresh Parmesan cheese
Cooking spray

Preparation

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through red pepper) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add 1/3 cup buttermilk and Parmesan cheese, and stir just until moist.

Turn the dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to a 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place biscuits on a baking sheet coated with cooking spray. Brush with remaining 1 tablespoon buttermilk. Bake at 400° for 15 minutes or until golden.

Note:

Brian Glover,

November 2005
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