The best way to reduce the fat for a Light and Fluffy Biscuits is to use reduced fat dairy products. Low fat cream cheese and sour cream work particularly well because they are very viscous in texture.
1 cup 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
2 tablespoons cold butter, cut into small pieces
3/4 cup buttermilk
1 tablespoon non-fat milk
Preheat oven to 400-degrees.
In mixing bowl, stir together flours, baking powder, baking soda and salt. Using pastry blender or two table knives, cut in cream cheese and butter until pea-sized lumps form. Stir in buttermilk with fork. Gather dough into a ball an knead several times in bowl until smooth.
Turn dough out onto lightly floured surface. Pat into smooth one-half-inch thick disk. With 3-inch cutter, cut out rounds. Repeat with dough scraps until you have ten biscuits. Brush tops with non-fat milk.
Place biscuits on baking sheet lined with parchment paper or lightly coated non-stick-cooking spray. Bake 15 to 20 minutes or until golden.
Recipe makes 10 biscuits.
Light and fluffy biscuit recipe using yeast for texture and buttermilk for tenderness.
5 cups all-purpose flour
1/4 cup white sugar
3 teaspoons baking powder
1 teaspoon baking soda
1-1/2 teaspoons salt
1 cup shortening
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees)
2 cups buttermilk
2 tablespoons butter, melted
Dissolve yeast in warm water. Sift together flour, sugar, soda, baking powder, and salt. Add buttermilk and dissolved yeast. Add shortening and stir. Store dough, covered, in the fridge until ready to use.
Roll out on a lightly floured surface or shape into balls--these do not need to rise. Brush tops of biscuits with melted butter. Bake at 400 degrees for 15 to 20 minutes. Recipe makes two dozen biscuits.
Nutritional Information per biscuit:
Calories: 196; Protein: 3g; Total Fat: 10g; Sodium: 291mg; Cholesterol: 3mg; Carbohydrates: 23g; Fiber: 0g
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