Light & Fluffy Biscuits

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.

READER'S COMMENT:

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

Makes: 10 biscuits

Active Time: 30 minutes

Total Time: 45 minutes

Nutrition Profile

View Our Nutrition Guidelines »

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

Try this recipe with:

Chicken Potpie

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.

Nutrition Bonus: Folate (19% daily value).

Carbohydrate Servings: 1 1/2

Exchanges: 1 1/2 starch, 1 fat

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