Prep 15 mins
Cook 12 mins
Recipe from Cooking Light
- 2 cups flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 3 tablespoons chilled stick margarine or 3 tablespoons butter, but into small pieces. plus
- 1 teaspoon chilled stick margarine or 1 teaspoon butter, but into small pieces
- 3⁄4 cup low-fat buttermilk or 3⁄4 cup fat-free buttermilk
- Preheat oven to 450*F.
- Combine flour and next 3 ingredients in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal.
- Add buttermilk and stir until just moist.
- Turn dough out onto a lightly floured surface and knead lightly 4 or 5 times.
- Roll to a 1/2 inch thickness; cut with a 2 1/2 inch biscuit cutter.
- Place on baking sheet and bake for 12 minutes.
These were very good and I was happy to find them with less fat. I will be making these again. Thank you!
Great classic buttermilk biscuits (with less fat!)! The scent, taste, and texture of these is just wonderful! I scaled the recipe down to 6 servings; and used whole wheat pastry flour, sodium-free baking powder, and doubled the salt (1/4 teaspoon instead of 1/8 teaspoon)--and all of that worked fine. Next time I may replace a couple of tablespoons of flour with toasted wheat germ, and/or add some dried herbs--to see how we like that. These (non-sweet) biscuits are ideal to serve with savory dishes, like soups and stews! Thanks so much for sharing this recipe, Stinkerbell, it's definitely a keeper!!