Rating: 4.5 stars
20 Ratings
  • 5 star values: 9
  • 4 star values: 10
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

When the warm butter meets the cold buttermilk, it will begin to form clumps--little droplets of fat throughout the liquid--a sign of success. The pockets ensure even distribution of fat throughout the batter, creating a lighter biscuit with less butter.

Sidney Fry, MS, RD
Recipe by Cooking Light May 2013

Gallery

Credit: Brian Woodcock; Styling: Lindsey Lower

Recipe Summary

hands-on:
7 mins
total:
21 mins
Yield:
Serves 12 (serving size: 1 biscuit)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, sugar, salt, and baking soda in a large bowl, stirring with a whisk to combine.

  • Place butter in a microwave-safe bowl. Microwave at HIGH for 1 minute or until completely melted. Add cold buttermilk, stirring until butter forms small clumps. Add oil, stirring to combine.

  • Add buttermilk mixture to flour mixture; stir with a rubber spatula until just incorporated (do not overmix) and batter pulls away from sides of bowl. (Batter will be very wet.)

  • Drop batter in mounds of 2 heaping tablespoonfuls onto a baking sheet lined with parchment paper. Bake at 450° for 11 minutes or until golden. Cool 3 minutes; serve warm.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

133 calories; fat 5.4g; saturated fat 2.6g; mono fat 1.8g; poly fat 0.6g; protein 3.5g; carbohydrates 18.3g; fiber 1.3g; cholesterol 10mg; iron 1mg; sodium 305mg; calcium 82mg.
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