Total Time
35mins
Prep 20 mins
Cook 15 mins

I got excited when I found this recipe that was lower in fat but did not compromise on the taste. I bake mine in my little toaster oven, for convience. There are a number of options to this recipe that have been included.

Ingredients Nutrition

Directions

  1. Dissolve yeast in warm water in a small bowl; let stand 5 minutes.
  2. Combine flour and next 4 ingredients in a large bowl. Cut in shortening with a pastry blender until mixture resembles coarse meal.
  3. Add yeast mixture and buttermilk; stir just until moist. Cover and chill 1 hour.
  4. Preheat oven to 450°.
  5. Turn dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to a 1/2-inch thickness; cut with a biscuit cutter. Place on a baking sheet coated with cooking spray.
  6. Bake at 450° for 13 minutes or until golden.
  7. Option One: The dough comes out very, very wet. You can either make drop biscuits or add more flour and cut the biscuits.
  8. Option Two: The dough can sit, covered for up to a week in the fridge. Cut out as much biscuits that are needed and bake as usual. ~ or ~ add more flour to the dough, cut into biscuits and freeze. To bake: thaw the amount of biscuits needed on the counter, covered with a dish towel (about 1/2 hour). Bake for 13 - 15 minutes or until golden.
  9. The amount of biscuits depend on the application you use and the size of biscuit cutter you have.

Reviews

(1)
Most Helpful

Very good biscuits, so much lighter than regular biscuits. Thanks, Abby Girl.

cookin mimi January 13, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a