Light & Fluffy Biscuits

Light & Fluffy Biscuits

2 Reviews
From the EatingWell Kitchen

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.

Ingredients 10 servings

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Original recipe yields 10 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup all-purpose flour
  • 1 cup sifted cake flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 tablespoons reduced-fat cream cheese, (Neufchâtel)
  • 2 tablespoons cold butter, cut into small pieces
  • ¾ cup buttermilk
  • 1 tablespoon nonfat milk


  • Active

  • Ready In

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper or coat lightly with cooking spray.
  2. 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.
  3. Turn the dough onto a lightly floured surface. Pat into a smooth, ½-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 information

  • Per serving: 135 calories; 3 g fat(2 g sat); 1 g fiber; 22 g carbohydrates; 4 g protein; 76 mcg folate; 9 mg cholesterol; 1 g sugars; 96 IU vitamin A; 0 mg vitamin C; 46 mg calcium; 2 mg iron; 320 mg sodium; 47 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 1 fat

Reviews 2

December 21, 2009
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By: sweetvalleyds15
It's really light but the flavor is extremely bland. Next time, I will add some parmesan cheese..
September 22, 2009
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By: EatingWell User
These biscuits are very good. Nice and flakey. I served them with turkey sausage and it made a very yummy breakfast that everyone enjoyed. Ashley, Charlotte, NC
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