Rating: 4 stars
2 Ratings
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If you love buttery biscuits...try this recipe. Why it's better for you: We used half the butter typically used in traditional biscuits, and they're just as flaky!

Recipe by Southern Living September 2011

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Recipe Summary test

hands-on:
20 mins
total:
45 mins
Yield:
Makes 1 1/2 dozen (serving size: 1 biscuit)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°. Combine first 3 ingredients in a large bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Chill 10 minutes.

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  • Add buttermilk to flour mixture, stirring just until moistened. Turn dough out onto a lightly floured surface; knead lightly 3 or 4 times.

  • With floured hands, pat dough into a 1/2-inch-thick rectangle (about 9 x 5 inches); dust top with flour. Fold dough over itself in 3 sections, starting with short end (as if folding a letter-size piece of paper). Repeat once, beginning with patting dough into a rectangle.

  • Pat dough to 3/4-inch thickness. Cut dough with a 2-inch round cutter, and place 1 inch apart on a parchment paper-lined baking sheet.

  • Bake at 400° for 13 to 15 minutes or until golden brown. Remove from baking sheets to wire racks; cool 2 minutes. Serve warm.

Nutrition Facts

79 calories; fat 2.7g; saturated fat 1.6g; mono fat 0.7g; poly fat 0.2g; protein 2.1g; carbohydrates 11.6g; fiber 0.4g; cholesterol 7mg; iron 0.7mg; sodium 155mg; calcium 57mg.
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