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To anyone in the South, or with Southern roots, biscuits are the mark of a good cook. Back in the day, they were made with a lot of lard and/or butter. The layers of flour and chilled fat (butter, lard, shortening) are kept separate until the dough reaches the oven heat. The water in the strata of butter starts to steam lifting the layers of flour. If you over-mix the two before baking, the lifting process never gets off the ground.

The best way to reduce the fat for a lighter biscuit is to use reduced-fat dairy products. Low fat cream cheese and sour cream work particularly well because they are very viscous in texture.

Ingredients:
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 ten biscuits.

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Ingredients:
2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh chives
3 tablespoons reduced-fat cream cheese
2 tablespoons cold butter, cut into small pieces
3/4 cup buttermilk
1 tablespoon olive oil

Preheat oven to 400-degrees.

In mixing bowl, stir together flour, baking powder, baking soda and salt. Stir in parsley, basil and chives. 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 ball and knead several times in bowl until smooth.

Turn dough out onto lightly floured surface. Pat into smooth one-half-inch-thick disk. With a 3-inch cutter, cut out rounds. Repeat with dough scraps until you have ten biscuits. Brush tops with oil.

Place biscuits on baking sheet lined with parchment paper or lightly coated with nonstick cooking spray. Bake 15 to 20 minutes or until golden.

Recipe makes ten biscuits.

Print this recipe

See also:
Healthy Bread Recipe Collection

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