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Lower-fat buttermilk biscuits

February 22, 2009

3/4 cup low-fat buttermilk
1 tablespoon canola oil
1 cup all-purpose flour
1 cup cake flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 tablespoons cold butter, cut into small pieces
1 tablespoon low-fat milk, for brushing

Heat the oven to 425 degrees. Coat a baking sheet with cooking spray.

In a measuring cup, combine the buttermilk and oil. Set aside.

In a large bowl, whisk together the all-purpose flour, cake flour, sugar, baking powder, baking soda and salt.

Using 2 knives or your fingertips, cut the butter into the dry ingredients until crumbly. Make a well in the center and gradually pour in the buttermilk and oil mixture, stirring with a fork, until just combined.

Transfer the dough to a floured surface and sprinkle with flour. Lightly knead for 30 seconds, then pat or roll out to an even 1/2-inch thickness. Use a 2-inch round cutter to cut the dough. Transfer the biscuits to the prepared baking sheet.

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Gather any scraps of dough, pat to 1/2 -inch thickness and cut more rounds.

Brush the tops of the biscuits with the milk. Bake for 8 to 12 minutes, or until the tops are golden brown. Serve hot.

10 servings

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