Triple-Light Angel Biscuits (Healthier!)

HINT: The butter must be very cold to shred well. Work rapidly once the butter is shredded, as it softens quickly.

• Ready In: 38 mins
• Serves: 12
• Yields: 12 biscuits

Ingredients

• 1 1⁄2 teaspoons active dry yeast
• 2  tablespoons warm water (110* to 115*F)
• 2  cups unbleached flour or 2  cups all-purpose flour
• 1⁄2 cup whole wheat flour
• 2  tablespoons sugar
• 1  tablespoon baking powder
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon baking soda
• 1⁄4 cup fat-free cottage cheese (2 oz.)
• 1⁄4 cup  chilled light butter
• 1  cup 2% buttermilk

Directions

1. Preheat oven to 400*. Lightly coat a baking sheet with nonstick spray.
2. In a small bowl, combine the yeast and water and stir gently to dissolve. Set aside.
3. In a large bowl, stir together the unbleached or all-purpose flour, whole wheat flour, sugar, baking powder, salt, and baking soda.
4. Place the cottage cheese in a fine-mesh sieve over a bowl. Using the back of a spoon, push all of the cottage cheese through the sieve. Add to the bowl with the flour mixture, but do not mix.
5. Using a cheese grater, shred the butter into the flour mixture. Using a pastry cutter or a fork, cut the butter and the cottage cheese into the flour mixture until the mixture resembles coarse crumbs. Add the buttermilk and the yeast mixture and toss briskly with a fork just until the dough holds together.
6. Turn the dough out onto a floured work surface. Knead lightly for 1 minute. Roll to an even thickness of 5/8". Using a 2 1/2" biscuit cutter or glass, stamp out biscuits. Dip the cutter into flour between cuts to prevent sticking.
7. Transfer the biscuits to the prepared baking sheet, leaving about 1" space between. Bake for 13-15 minutes, or until the biscuits are puffed and lightly browned. Serve immediately.