Lighter Buttermilk Biscuits

READY IN: 22mins
Recipe by Chris from Kansas

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.

Top Review by So Cal Gal

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!!

Ingredients Nutrition

Directions

  1. Preheat oven to 425.
  2. Coat a baking sheet with nonstick cooking spray.
  3. Put the flour, baking powder, baking soda, salt and sugar into the bowl of a food processor fitted with a metal blade.
  4. Process for about 2 seconds.
  5. Drop the margarine pieces on top of the flour and process for about 8 seconds.
  6. The mixture will be the consistency of coarse crumbs.
  7. Do not overprocess.
  8. Transfer the mixture to a mixing bowl.
  9. Alternatively, cut the margarine into the flour using a pastry blade, 2 forks, or your fingertips.
  10. Stir the buttermilk into the dry ingredients with a fork just until combined.
  11. When the biscuit dough holds together, drop it by large spoonfuls onto the baking sheet.
  12. Bake for 10-12 minutes or until the biscuits are puffy and lightly browned.
  13. Serve them immediately.

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