Buttery biscuits are a beloved part of my family's holiday food tradition. We call our version Killer Buns. While I have never laid eyes on the recipe myself aunt tells me Killer Buns are made almost exclusively of butter with just enough flour to hold them together. They are amazing with a little bit of cranberry sauce but I do not doubt that true to their name these biscuits will kill you.
I like the idea of warm biscuits joining our selection of side dishes. Mostly so I can sneak one away to eat for breakfast the next morning. These easy to make Light & Buttery Drop Biscuits are a delightful (and non-lethal) alternative to Killer Buns. They come out of the oven golden and toasty on the outside while soft and airy on the inside. You can smell and taste the sweetness of butter but they won't turn your hands greasy. Lack of grease is also good for your pants - um yeah, I did see that. And, don't stick your fingers in your ears and start humming when I say this - as buttery biscuits go these are fairly healthy. Using primarily whole wheat flour boosts the protein and fiber content and even reduces the carbs ever so slightly.
The recipe is quick and you probably have all the ingredients in your kitchen already. Make the biscuits in advance or at the last minute. If making them ahead store them in a sealed container in the refrigerator. Reheat the biscuits on a cookie sheet in a warm oven for 15 to 20 minutes before meal time.
A basket of rustic buttery biscuits is a great fit for any Thanksgiving table and if you "accidentally" forget to serve them with dinner, they make a fabulous treat the next day. It can be our little secret.
Light & Buttery Drop Biscuits
These buttery biscuits will be a rich addition to your holiday feast. They are so simple to make you can treat your family to a taste of the holidays throughout the year. Makes 1 dozen biscuits - recipe can be halved or doubled as needed. - Adapted from Cooking Light 1999
Prep time: under 10 minutes. Cooking time: 12 minutes
• 2/3 cups all-purpose flour
• 1 1/3 cups whole wheat flour
• 1 tablespoon baking powder
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 cup cold unsalted butter, cut into little cubes
• 1 cup low fat milk
• Parchment Paper or Silicone Baking Mat
1. Preheat oven to 450º. Prepare 1 or 2 baking sheets with parchment or baking mats.
2. Combine dry ingredients in a medium mixing bowl; use a pastry cutter or fork and knife combo to cut in butter. Keep cutting until flour mixture looks crumbly.
3. Add milk 1/2 a cup at a time. Stir gently, mixing just enough to make the batter uniformly moist.
4. Each biscuit will need approximately 2 rounded tablespoons of batter. Use a spoon to mound the batter on the prepared baking sheets. Bake six to a pan so they have room to rise.
5. Bake biscuits in preheated oven for 12 minutes or until golden. Remove biscuits from pan immediately, and cool on a wire rack. Serve warm or store in an air tight container.
Per serving: Calories: 115, Fat: 4.3g, Protein: 3.2g, Carbohydrate: 16.7g, Fiber: 1.8g, PP = 3
P.S. To those who have been following my recent food intolerance exploration- Long story short: I do not appear to have a specific food intolerance. Short story lengthened: I have been loving playing with all the new ingredients I collected to make gluten free foods. Short story summarized: I will continue to provide recipes that are suitable for a range of dietary needs and preferences.
Read more from Rose McAvoy at Our Lady of Second Helpings.
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