Tender, hot biscuits can be the crowning touch to a sumptuous breakfast, but they usually add regal amounts of fat.
In classic recipes, lard or butter gives the biscuits their moist and flaky texture -- and as much as 9 grams of fat each. How, then, can the fat be reduced without ruining the results?
It's easier than you might expect. Use low-fat buttermilk and substitute some of the all-purpose flour with cake flour.
This recipe for lower-fat buttermilk biscuits also substitutes canola oil for some of the butter to reduce saturated fat.
If you want to make these for strawberry shortcake, cut them a bit larger and sprinkle the tops with sugar before baking.
LOWER-FAT BUTTERMILK BISCUITS
Start to finish: 30 minutes (15 minutes active)
Servings : 10
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.
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.