These tender, old-fashioned biscuits are much lower in fat and sodium than fast-food biscuits and are just as tasty.

Maureen Callahan
Recipe by Oxmoor House August 2011

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Recipe Summary

Yield:
18 servings (serving size: 1 biscuit)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.

  • Combine buttermilk and honey, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.

  • Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Re-roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 18 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper.

  • Bake at 400° for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.

  • Young Chefs can:

  • Help cut dough with biscuit cutter

  • Place biscuits on baking sheet

  • Older Chefs can:

  • Help cut butter into small pieces with dinner knife

  • Knead dough and measure dimensions with a ruler

  • Pumpkin Biscuit variation: Add 1 1/4 teaspoons pumpkin pie spice to flour mixture. Decrease buttermilk to 1/3 cup; whisk 3/4 cup canned pumpkin into buttermilk mixture. Bake at 400° for 12 to 13 minutes.

  • Yield: 18 servings (serving size: 1 biscuit).

  • CALORIES 96; FAT 3g (sat 1g, mono 8g, poly 1g); PROTEIN 9g; CARB 9g; FIBER 7g; CHOL 8mg; IRON 8mg; SODIUM 148mg; CALC 45mg

Nutrition Facts

94 calories; calories from fat 0%; fat 3.3g; saturated fat 2.1g; mono fat 0.8g; poly fat 0.2g; protein 1.9g; carbohydrates 14.3g; fiber 0.4g; cholesterol 9mg; iron 0.7mg; sodium 153mg; calcium 49mg.
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