Buttermilk Biscuits
Light & Tasty
I scribbled down this recipe when our family visited the Cooperstown Farm Museum more than 25 years ago. I must have gotten it right, because these biscuits turn out great every time.—Patricia Kile of Greentown, Pennsylvania
SERVINGS: 8
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 20 min. Bake: 15 min.
Ingredients:
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons cold butter
- 3/4 to 1 cup buttermilk
- 1 tablespoon fat-free milk
Directions:
In a large bowl, combine the flour, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. Stir in enough buttermilk just to moisten dough.
Turn onto a lightly floured surface; knead 3-4 times. Pat or roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place on a baking sheet coated with cooking spray.
Brush with milk. Bake at 450° for 12-15 minutes or until golden brown. Yield: 8 biscuits.