I love warm flaky biscuits but, sadly, all that flakiness = a lot of butter!
This recipe is a great, super simple alternative if you make biscuits frequently (if not — just enjoy all that butter once in a while).
Biscuits are so great for sopping up gravy/soup and they are delicious toasted for breakfast. They do go stale very fast so freeze what’s left of them the day you bake them.
This recipe calls for buttermilk, a RD’s best friend when it comes to baking. It gives a lot of flavour to baking and tenderizes products but is very low fat.
BUTTERmilk is LOW fat?
It is actually the liquid left over from the butter-churning process. It is thick, tangy and has a longer shelf life than regular milk so it is great to keep on hand and use in baking, pancakes, soups, salad dressings, or add to tomato sauce (one of my favorite uses).
For each cup of buttermilk used instead of regular milk in a recipe you will want to use 2 teaspoons less baking powder and add 1/2 teaspoon of baking soda.
1 cup buttermilk can also be replaced with 1 cup regular milk and a tbsp of vinegar or lemon juice (mix and let stand 5 min) or combine 2/3 cup plain yogurt with 1/2 cup 1 percent milk, but the real thing will result in a better product.
Slightly modified from allrecipes.com
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 4 teaspoons baking powder
- 1 tablespoon white sugar
- 3/4 teaspoon salt
- 1/4 cup butter
- 1 cup buttermilk
- 2-3 tbsp flax seed (optional)
1. Preheat oven to 450 degrees F (230 degrees C).
2. Combine all-purpose flour, whole wheat flour, baking powder, sugar, and salt in bowl. Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs (or make sure the butter is very cold and grate it in); stir in buttermilk until just moistened.
3. Turn dough out on a lightly floured surface; knead gently 6 to 8 times. Roll to about 3/4-inch thickness; cut with a 2 1/2-inch biscuit cutter (or be ghetto like me and press is out with your fingers and then cut them with a glass ;) ). Place biscuits on an ungreased baking sheet.
4. Bake in preheated oven until biscuits are lightly browned, 10 to 12 minutes.
Note: to spice these up experiment with adding different herbs and cheeses