Light & Fluffy Biscuits

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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.

"It's really light but the flavor is extremely bland. Next time, I will add some parmesan cheese.. "
Light & Fluffy Biscuits

Makes: 10 biscuits

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  • 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

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  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, 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.


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.

Nutrition Bonus: Folate (19% daily value).

Carbohydrate Servings: 1 1/2

Exchanges: 1 1/2 starch, 1 fat

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Total Time
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