These tender, old-fashioned biscuits are low in fat and flavored with buttermilk, butter, and a bit of honey.
9 ounces all-purpose flour (about 2 cups)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
3/4 cup fat-free buttermilk
3 tablespoons honey
How to Make It
Preheat oven to 400°.
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 until well blended. Add buttermilk mixture to flour mixture; stir 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 a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 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.
Spiced Pumpkin Biscuits: Add 1 1/4 teaspoons pumpkin pie spice to flour mixture. Decrease buttermilk to 1/3 cup; add 3/4 cup canned pumpkin to buttermilk mixture. Bake at 400° for 14 minutes. Yield: 14 servings (serving size: 1 biscuit).
CALORIES 122 (32% from fat); FAT 3g (sat 6g, mono 1g, poly 2g); PROTEIN 3g; CARB 9g; FIBER 9g; CHOL 11mg; IRON 1mg; SODIUM 192mg; CALC 59mg
Parmesan-Pepper Biscuits: Add 1 teaspoon freshly ground black pepper to flour mixture. Decrease butter to 1/4 cup. Add 1/2 cup (2 ounces) grated fresh Parmesan cheese to buttermilk mixture. Bake at 400° for 13 minutes. Yield: 14 servings (serving size: 1 biscuit).
CALORIES 131 (32% from fat); FAT 7g (sat 9g, mono 9g, poly 2g); PROTEIN 2g; CARB 5g; FIBER 5g; CHOL 13mg; IRON 9mg; SODIUM 239mg; CALC 98mg
These turned out fantastic. Light, moist and flaky. For those that had flat biscuits, you may have old baking powder as mine turned out just like the picture. I did measure my flour and it was perfect at 9 oz. which probably helped as it takes less than 2 cups. Not sure what happened with the person that had sticky dough. My dough was perfectly moist to roll out when following directions exactly
These are so easy and so delicious. Husband says they're the best biscuits he's ever had. They are a little sweet from the honey, but not too much so. Mine needed 3 or 4 minutes longer in the oven to achieve appropriate color.
These never really turn out "flaky" for me as I use whole-grain flour, but they're still fluffy and melt-in-your-mouth tender. I used spelt flour just now (as well as bacon fat) and it took a few extra minutes to absorb the liquid; but as spelt gluten is more delicate than wheat the kneading didn't toughen the dough. It seemed odd that a buttermilk recipe didn't call for baking soda, so I added 1/4 tsp., which probably helped with the rise. I patted out the dough rather than roll it and used a 2"(?) cutter to make 9 "sausage biscuit" size biscuits. (But even with a 1 3/4" cutter, 14 biscuits seems a stretch.) Angel biscuits are my go-to recipe, but I'm glad I tried this one again and I'll be using spelt the next time.
Yum yum yum! I usually avoid any recipes that require rolling pins, but these sounded good and I was being adventurous. So glad I didn't get scared off. These were super delicious and surprisingly filling. I warmed them up in the microwave and drizzled them with about a half tablespoon of honey before serving. Perfect breakfast to take to work and serve with a nice cup of Earl Grey tea. Would definitely make these again, perhaps with some of the varieties suggested.
The biscuits were moist and buttery.
I made the pumpkin version using white whole wheat flour. I forget to put in honey, but it turned out fine. Next time I will add honey, walnuts and raisins. I did not have a ring, so I just cut 16 squares. Reheating the biscuits in the toaster was good. Cutting the butter/flour with 2 knives did not work well for me- using the edge of a spatula was faster.
I am a novice cook at best, and I havenât had the best luck with a lot of the baked good recipes Iâve tried (operator error for the most part). This recipe sounded like just the thing I was looking for, and when I tried it I was impressed. Both with the recipe itself, and for how it came out (being that I made it). I would suggest these biscuits to anybody. Theyâre delicious! Just follow the recipe and theyâll come out great.
This recipe differs from most other biscuit recipes only in the use of honey. If you start looking at all the buttermilk biscuit recipes they usually only vary the amounts of the same ingredients, some add a sweetener and some don't, some use shortening, some butter. Lots of things seem to affect biscuits, the humidity, your baking powder and soda, handling the dough, twisting the biscuit cutter (go straight down, don't twist) and your oven. Check your baking powder by adding a little to hot water, if it fizzes, it's good. Check your baking soda by adding a little to vinegar, if it fizzes, it's good. And, keep trying different recipes, you will find that perfect one for you.
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