Prep 10 mins
Cook 12 mins
Here it is - the perfect lower-fat biscuit recipe. I was pleasantly surprised when I first tried this recipe and found it to be light and flakey like the more deadly ones.
- Preheat oven to 425.
- Coat a baking sheet with nonstick cooking spray.
- Put the flour, baking powder, baking soda, salt and sugar into the bowl of a food processor fitted with a metal blade.
- Process for about 2 seconds.
- Drop the margarine pieces on top of the flour and process for about 8 seconds.
- The mixture will be the consistency of coarse crumbs.
- Do not overprocess.
- Transfer the mixture to a mixing bowl.
- Alternatively, cut the margarine into the flour using a pastry blade, 2 forks, or your fingertips.
- Stir the buttermilk into the dry ingredients with a fork just until combined.
- When the biscuit dough holds together, drop it by large spoonfuls onto the baking sheet.
- Bake for 10-12 minutes or until the biscuits are puffy and lightly browned.
- Serve them immediately.
I love these biscuits!! They're slightly sweet, with a wonderful light fluffy texture...and are amazingly good with a dab of jam!! I scaled the recipe down to 5 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 well. This is the perfect recipe for times when a biscuit with a bit of sweetness is better--like at breakfast. I look forward to making these again! Thanks so much for a great recipe, Chris from Kansas!!
I really liked these! They're light but still flavorful, and are very easy to make. I'll be making these often- thanks for sharing.
These are wonderful! I made them into strawberry shortcake and had my mom over to try them. The kids couldn't stop eating them and my mom just told me this morning that she is addicted and wants more. Going to attempt to freeze some to let her have as many as she wants...whenever she wants! Great recipe!!! You have made me a hit with the family!!