Tender, hot biscuits can be the crowning touch to a sumptuous breakfast, but they usually add regal amounts of fat.
Using low-fat buttermilk and substituting some of the all-purpose flour with cake flour is all it takes to bring these biscuits down to size.
If you want to make these for strawberry shortcake, cut them a bit larger and sprinkle the tops with sugar before baking.
Lower-fat buttermilk biscuits
3/4cup low-fat buttermilk
1 tablespoon canola oil
1 cup all-purpose flour
1 cup cake flour
1tablespoon sugar
1 1/2teaspoons baking powder
1/2teaspoon baking soda
1/2teaspoon salt
1 1/2tablespoons cold butter, cut into small pieces
1tablespoon low-fat milk, for brushing
Heat the oven to 425 degrees. Coat a baking sheet with cooking spray.
In a measuring cup, combine the buttermilk and oil. Set aside.
In a bowl, whisk together the all-purpose flour, cake flour, sugar, baking powder, baking soda and salt. Using two knives or your fingertips, cut the butter into the dry ingredients until crumbly. Make a well in the center and gradually pour in the buttermilk and oil mixture, stirring with a fork, until just combined.
Transfer the dough to a floured surface and sprinkle with flour. Lightly knead for 30 seconds, then pat or roll out to an even 1/2-inch thickness. Use a 2-inch round cutter to cut the dough. Transfer the biscuits to the prepared baking sheet. Gather any scraps of dough, pat to 1/2-inch thickness and cut more rounds. Brush the tops of the biscuits with the milk. Bake for 8 to 12 minutes, or until the tops are golden brown. Serve hot.
Makes 10 servings. Per serving: 130 calories; 30 calories from fat; 3 g fat (1 g saturated; 0 g trans fats); 5 mg cholesterol; 22 g carbohydrate; 3 g protein; 0 g fiber; 294 mg sodium.
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