Light and Fluffy Biscuits
Makes 10.
A favorite recipe for reduced-fat biscuits comes from the 'The Eating Well Recipe Rescue Cookbook' (Eating Well Books, 1994).
1 c. all-purpose flour
1 c. sifted cake flour
1 tbsp. baking powder
½ tsp. baking soda
¼ tsp. salt
3 tbsp. reduced-fat cream cheese
2 tbsp. cold butter, cut into small pieces
¾ c. buttermilk
1 tbsp. nonfat milk
Preheat oven to 400 degrees. In mixing bowl, stir together flours, baking powder, baking soda and salt. Using pastry blender or 2 table knives, cut in cream cheese and butter until pea-sized lumps form. Stir in buttermilk with fork.
Gather dough into ball and knead it several times in bowl until smooth. Turn dough out onto lightly floured surface. Pat into smooth ½-inch-thick disk. With 3-inch cutter, cut out rounds. Repeat with dough scraps until you have 10 biscuits. Brush tops with nonfat milk.
Place biscuits on parchment-lined baking sheet. Bake 15 to 20 minutes or until golden.
Nutrition information per serving:
Calories125
Carbohydrates19 g
Protein3 g
Fat4 g
including sat. fat2 g
Cholesterol9 mg
Sodium325 mg
Calcium115 mg
Dietary fiber0 g
Diabetic exchanges per serving: 1 bread/ starch exch. and 1 fat exch.
Herbed Biscuits
Makes 10.
Here's a more fragrant variation, using fresh herbs from the summer garden.
2 c. flour
1 tbsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 tsp. chopped fresh parsley
1 tsp. chopped fresh basil
1 tsp. chopped fresh chives
3 tbsp. reduced-fat cream cheese
2 tbsp. cold butter, cut into small pieces
¾ c. buttermilk
1 tbsp. 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 2 table knives, cut in cream cheese and butter until pea-sized lumps form. Stir in buttermilk with fork.
Gather dough into ball and knead it several times in bowl until smooth. Turn dough out onto lightly floured surface. Pat into smooth ½-inch-thick disk. With 3-inch cutter, cut out rounds. Repeat with dough scraps until you have 10 biscuits. Brush tops with oil.
Place biscuits on parchment-lined baking sheet. Bake 15 to 20 minutes or until golden.
Nutrition information per serving:
Calories140
Carbohydrates20 g
Protein4 g
Fat5 g
including sat. fat2 g
Cholesterol9 mg
Sodium380 mg
Calcium110 mg
Dietary fiber1 g
Diabetic exchanges per serving: 1½ bread/ starch exch. and 1 fat exch.
Gingered Wheat Biscuits
Makes 10.
My favorite biscuit recipe was inspired by Teaism, a restaurant in Washington, D.C.
1½ c. all-purpose flour
½ c. whole wheat pastry flour
1 tbsp. baking powder
½ tsp. baking soda
½ tsp. salt
3 tbsp. reduced-fat cream cheese
2 tbsp. cold butter, cut into small pieces
¾ c. buttermilk
2 tbsp. minced candied ginger
Oil
Preheat oven to 400 degrees. In mixing bowl, stir together flours, baking powder, baking soda and salt. Using pastry blender or 2 table knives, cut in cream cheese and butter until pea-sized lumps form. Stir in buttermilk with fork. Add ginger and mix lightly to combine.
Gather dough into ball and knead it several times in bowl until smooth. Turn dough out onto lightly floured surface. Pat into smooth ½-inch-thick disk. With 3-inch cutter, cut out rounds. Repeat with dough scraps until you have 10 biscuits. Brush tops with oil.
Place biscuits on parchment-lined baking sheet. Bake 15 to 20 minutes or until golden.
Nutrition information per serving:
Calories140
Carbohydrates22 g
Protein4 g
Fat5 g
including sat. fat2 g
Cholesterol9 mg
Sodium390 mg
Calcium120 mg
Dietary fiber1 g
Diabetic exchanges per serving: 1½ bread/ starch exch. and 1 fat exch.