Rating: 4.5 stars
51 Ratings
  • 5 star values: 38
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 4

These tender, old-fashioned biscuits are low in fat and flavored with buttermilk, butter, and a bit of honey.

Maureen Callahan
Recipe by Cooking Light November 2008

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Read the full recipe after the video.

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

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Directions

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  • 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 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

Nutrition Facts

121 calories; calories from fat 31%; fat 4.2g; saturated fat 2.6g; mono fat 1.1g; poly fat 0.2g; protein 2.4g; carbohydrates 18.4g; fiber 0.5g; cholesterol 11mg; iron 0.9mg; sodium 198mg; calcium 63mg.
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