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Low Fat Classic Biscuits Recipe
Ingredients
1/4 cup reduced-fat cream cheese, not nonfat , 2 ounces
2 tablespoons butter, slightly softened
2 cups all-purpose soft-wheat flour, plus 1 tablespoon
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk, plus 1 tablespoon
Method
In a small bowl, mix cream cheese, butter and I tablespoon flour with a fork until well combined.
Cover and chill in the freezer until cold, 15 to 20 minutes.
Alternatively, chill in the refrigeratorfor at least 1 hour or overnight.
Preheat oven to 400°F.
Lightly oil a large baking sheet or coat it with nonstick spray.
Sift remaining 2 cups flour, baking powder, baking soda and salt into a large mixing bowl.
Using a pastry blender or your fingers, rub reserved cream-cheese paste into dry ingredients until mixture resembles coarse meal.
Make a well in the center.
Add 3/4 cup buttermilk and stir with a fork until just combined.
Dough will be quite soft.
Turn dough out onto a well-floured surface and knead a few times.
Do not overwork.
Pat into a 3/4-inch-thick circle.
With a floured 2-inch cutter, cut out biscuits and place on prepared baking sheet.
Press dough scraps together and repeat to make 12 biscuits.
Brush tops with remaining 1 tablespoon buttermilk.
Bake biscuits for 10 to 12 minutes, or until lightly browned.
Transfer to a wire rack to cool slightly.
Serve warm.
:MAKES 1 DOZEN BISCUITS.
Calories per biscuit; 3 grams protein; 3 grams fat1 grams saturated fat; 18 grams carbohydrate; 230 mg sodium; 7 mg cholesterol; 1 gram fiber
:BISCUIT VARIATIONS Parmesan-Pepper Biscuits: In Step 3, stir 1/3 cup freshly grated Parmesan cheese and 1/4 teaspoon cayenne pepper into the dry ingredients before adding the cream- cheese paste.
Then, in Step 4, sprinkle 2 tablespoons grated Parmesan onto the buttermilk-brushed tops.
Bake as directed.
Calories and 4 grams fat per biscuit
Caramelized Onion Biscuits: Saute 1 large thinly sliced onion with 1 teaspoon sugar in 1/2 tablespoon canola oil over medium-high heat until golden brown (add a little water if needed to prevent scorching).
Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
Set aside to cool.
Stir onions into the dry ingredients in Step 3.
Add 2/3 cup-rather than 3/4 cup buttermilk and form as directed.
Sprinkle 1 teaspoon kosher salt evenly over biscuits and bake as directed.
Calories and 4 grams fat per biscuit
