This easy biscuit recipe is perfect for those who are looking to lighten up their Southern meal routine. Better-For-You Buttermilk Biscuits are similar to most Southern biscuit recipes, but with a couple of important differences. These biscuits only use five tablespoons of butter, so you can feel good about the amount of fat you're eating. Fat-free buttermilk is also used to give these biscuits great flavor without all of the richness that would weigh down your waistline.
Even though these biscuits are better for you, no one will argue that they're lacking for flavor or fluffiness. Biscuit purists everywhere are sure to agree that these Southern biscuits are some of the best they'll ever taste.
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 tablespoons cold butter, cut into thin slices
- 3/4 cup fat-free buttermilk
- 2 tablespoons honey (optional)
Preheat the oven to 400 degrees F. Line a cookie sheet with parchment paper.
In a medium bowl or in a food processor, toss together the dry ingredients until well mixed. Add the butter and mix with a fork, or pulse with the processor, until the pieces of butter are about the size of rice kernels. Combine the buttermilk (and honey, if using) and add to the dry ingredients, tossing or pulsing until just moistened.
On a lightly floured surface, turn the dough out and knead briefly, then roll into a rectangle of 1/2-inch thickness. Fold the shorter edges to the center, like folding a letter, and roll again into a 1/2-inch thick rectangle, lightly dusting with flour as necessary. Fold in thirds again and this time roll into a rectangle 3/4-inch thick. Cut with a biscuit cutter and place rounds on the prepared baking sheet. Bake for 12 to 15 minutes until the tops are light golden brown. Serve while warm.
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