From EatingWell: November/December 1994
Buttermilk gives a pleasant tart flavor to biscuits. These are best served right from the oven, but to simplify last-minute preparations you can form the biscuits several hours ahead and refrigerate until you're ready to pop them into the oven.
- 5 cups all-purpose flour
- 2 tablespoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3 ounces reduced-fat cream cheese, cut into small pieces
- 4 tablespoons butter, cut into small pieces
- 2 cups buttermilk
- 2 tablespoons low-fat milk
- Preheat oven to 400°F. Line a large baking sheet with parchment paper or coat it with cooking spray.
- Stir together flour, baking powder, baking soda and salt in a large bowl. Cut in cream cheese and butter with a pastry blender or two table knives until pea-sized lumps form. Gently stir in buttermilk with a fork. Gather the dough into a ball.
- Turn the dough onto a lightly floured surface and knead it for about 10 seconds. Divide the dough in half and roll each piece out to a 1/2-inch thickness. Use a 2 1/2-inch-diameter biscuit cutter to cut rounds. Repeat with the dough scraps. Arrange the rounds on the prepared baking sheets.
- Brush tops with milk. Bake until the tops are lightly browned, 10 to 15 minutes. Transfer to a rack to cool slightly before serving.
Tips & Notes
- Make Ahead Tip: Prepare through Step 3. Cover with plastic wrap and refrigerate for up to 2 hours.
Per serving: 157 calories; 3 g fat (2 g sat, 0 g mono); 9 mg cholesterol; 26 g carbohydrates; 5 g protein; 1 g fiber; 447 mg sodium; 78 mg potassium.
Nutrition Bonus: Selenium (16% daily value).
Carbohydrate Servings: 2
Exchanges: 1 1/2 starch, 1 fat
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- Ease of Preparation
- Total Time
- 45 minutes or less
- 8 or more
- Type of Dish
- Baked Goods, quick breads & muffins
- Preparation/ Technique
- November/December 1994