Light and Flaky Buttermilk Biscuits
Indulge in the delightful goodness of homemade biscuits without the guilt. These Light and Flaky Buttermilk Biscuits are a perfect way to satisfy your biscuit cravings while keeping your calorie count in check. Made with a careful balance of all-purpose flour, chilled butter, and fat-free buttermilk, these biscuits rise beautifully in the oven for that perfect, flaky texture. A hint of natural sweetness from honey complements the rich, buttery flavor, making them a wonderful addition to any meal. Whether served warm with some jam or as a side with your favorite soup, these biscuits are sure to become a family favorite!
14
Servings
N/A
Calories
6
Ingredients
Ingredients
All-purpose flour
9 ounces (approximately 2 cups, plus extra for dusting)
Baking powder
2 1/2 teaspoons (for leavening)
Salt
1/2 teaspoon (for flavor)
Butter
5 tablespoons (chilled and cut into small pieces)
Fat-free buttermilk
3/4 cup (for moisture and flavor)
Honey
3 tablespoons (for sweetness)
Instructions
1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
In a large mixing bowl, combine 9 ounces of all-purpose flour, 2 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt. Mix well.
3
Cut in 5 tablespoons of chilled butter using a pastry blender or two knives until the mixture resembles coarse meal. Chill this mixture in the refrigerator for 10 minutes to maintain flakiness.
4
In a separate bowl, whisk together 3/4 cup of fat-free buttermilk and 3 tablespoons of honey until smooth and well incorporated.
5
Gently fold the buttermilk mixture into the chilled flour mixture, stirring just until the dough is moistened. Be careful not to overmix.
6
Transfer the dough onto a lightly floured surface. Knead the dough lightly 4 times until just combined.
7
Roll the dough into a rectangle approximately 9 x 5 inches and 1/2 inch thick. Dust the top with flour to prevent sticking.
8
Fold the dough into thirds, as you would fold a letter or envelope. This creates layers for flakiness.
9
Roll out the folded dough again into a 9 x 5 inch rectangle that is 1/2 inch thick. Dust the top with flour again as needed.
10
Fold the dough into thirds once more, then gently roll or pat it until it's about 3/4 inch thick.
11
Use a 1 3/4-inch biscuit cutter to cut out 14 rounds from the dough. Place these rounds 1 inch apart on the prepared baking sheet.
12
Bake in the preheated oven for 12 minutes, or until they turn golden brown.
13
Remove from the oven and let them cool on a wire rack for 2 minutes. Serve warm and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary recipe described?
The recipe is for Light and Flaky Buttermilk Biscuits, designed to be lower in calories while maintaining a traditional texture.
How many biscuits does this recipe make?
This recipe yields approximately 14 biscuits.
What is the required oven temperature?
The oven should be preheated to 400°F (200°C).
What type of flour is used in this biscuit recipe?
The recipe uses all-purpose flour, specifically 9 ounces or approximately 2 cups.
Why is chilled butter used?
Chilled butter is essential for creating a flaky texture; it is cut into the flour until the mixture resembles coarse meal.
What kind of buttermilk is recommended?
The recipe calls for fat-free buttermilk to help keep the calorie count in check.
Is there a sweetener in these biscuits?
Yes, 3 tablespoons of honey are used to add a hint of natural sweetness.
How long should the biscuits bake?
The biscuits should be baked for 12 minutes until they turn golden brown.
What size biscuit cutter should be used?
A 1 3/4-inch biscuit cutter is recommended for cutting out 14 rounds.
Why is the dough folded into thirds?
Folding the dough into thirds creates multiple layers, which results in the desired flakiness after baking.
How many times should the dough be kneaded?
The dough should be kneaded lightly exactly 4 times until just combined.
What is the purpose of chilling the flour and butter mixture for 10 minutes?
Chilling the mixture ensures the butter remains cold, which is vital for achieving a flaky biscuit structure.
How far apart should the biscuit rounds be placed on the baking sheet?
The rounds should be placed 1 inch apart on the prepared baking sheet.
How thick should the dough be when cutting the biscuits?
The dough should be rolled or patted to a final thickness of about 3/4 inch.
What tools can be used to cut butter into the flour?
You can use a pastry blender or two knives to cut the butter into the flour mixture.
How much baking powder is required?
The recipe requires 2 1/2 teaspoons of baking powder.
What should be used to line the baking sheet?
The baking sheet should be lined with parchment paper.
How long should the biscuits cool before serving?
They should cool on a wire rack for about 2 minutes.
What is the initial size the dough should be rolled into?
Initially, roll the dough into a rectangle approximately 9 x 5 inches and 1/2 inch thick.
How do you combine the buttermilk and honey?
Whisk the fat-free buttermilk and honey together in a separate bowl until smooth before adding to the dry ingredients.
Can these biscuits be served with jam?
Yes, they are excellent when served warm with jam.
What is the role of salt in this recipe?
The 1/2 teaspoon of salt is included to enhance the overall flavor of the biscuits.
What should I do if the dough is sticking?
Dust the top of the dough and the rolling surface with extra flour to prevent sticking.
Is this a traditional Southern recipe?
Yes, it is tagged as a Southern-style biscuit recipe.
What is the texture goal for the butter and flour mixture before adding liquid?
It should resemble a coarse meal.
How do I avoid overmixing the dough?
Gently fold the buttermilk mixture into the flour and stir only until the dough is moistened.
How much butter is used in the recipe?
The recipe uses 5 tablespoons of chilled butter.
Is this recipe considered healthy?
Yes, it is described as a healthier alternative that satisfies cravings with fewer calories.
Can these biscuits be served with soup?
Yes, they make a wonderful side addition to your favorite soup.
What are the main tags associated with this recipe?
Tags include biscuits, bread, light, flaky, buttermilk, homemade, healthy, snack, breakfast, and southern.