Light & Fluffy Biscuits
http://www.eatingwell.com/recipes/light_fluffy_biscuits.html
A combination of all-purpose flour and cake flour produces a light, tender low-fat biscuit. Serve with dinner or for breakfast or tea with fruit preserves.
10 biscuits | Active Time: 30 minutes | Total Time: 45 minutes
Ingredients
- 1 cup all-purpose flour
- 1 cup sifted cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons reduced-fat cream cheese, (Neufchâtel)
- 2 tablespoons cold butter, cut into small pieces
- 3/4 cup buttermilk
- 1 tablespoon nonfat milk
Preparation
- Preheat oven to 400°F. Line a baking sheet with parchment paper or coat lightly with cooking spray.
- Stir together flours, baking powder, baking soda and salt in a mixing bowl. Using a pastry blender or two table knives, cut in cream cheese and butter until pea-sized lumps form. Stir in buttermilk with a fork. Gather the dough into a ball and knead it several times in the bowl until smooth.
- Turn the dough onto a lightly floured surface. Pat into a smooth, 1/2-inch-thick disk. With a 3-inch cutter, cut out rounds. Repeat with dough scraps until you have 10 biscuits. Brush tops with fat-free milk. Place on the baking sheet and bake until golden, 15 to 20 minutes.
Nutrition
Per biscuit : 136 Calories; 3 g Fat; 2 g Sat; 0 g Mono; 9 mg Cholesterol; 22 g Carbohydrates; 4 g Protein; 1 g Fiber; 317 mg Sodium; 38 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1 fat