Using less oil and fat in biscuits is easy to do. You can still retain the flaky texture and buttery taste by making a few revisions to your favorite full-flavored biscuit recipes. Use these recipes the next time your looking for a biscuit fix.
Low Fat Buttermilk Biscuits
- 3/4 cups reduced 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, diced
- 1 Tablespoon reduced fat milk
Preheat the oven to 425°F. Coat a baking sheet with low fat cooking spray.
Combine the buttermilk and oil in a small bowl. Set aside.
In a large bowl, sift together the all-purpose flour, cake flour, sugar, baking powder, baking soda, and salt. Cut in the butter with a pastry cutter or your fingers until the mixture is crumbly. Whisk in the buttermilk mixture until just combined.
Transfer the dough to a clean lightly floured surface. Knead for 30 seconds, then roll out to 1/2 inch thickness. Cut out the dough into 2-inch rounds. Transfer the biscuits to the baking sheet as you work. Gather the leftover dough and continue to cut out biscuits until you’ve used all the dough.
Brush the tops of the biscuits with the milk. Bake for 8 to 12 minutes, until golden brown.
Serves 10
Here is a link to the original recipe.
Low Fat Rosemary Cheese Biscuits
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup margarine
- 1 cup reduced fat milk
- 1/2 cup reduced fat cheddar cheese
- 1 Tablespoon dried rosemary
- 1 Tablespoon dried basil
- 1 Tablespoon dried sage
- 1 Tablespoon dried thyme
Preheat the oven to 375°F. Lightly grease a baking sheet.
Mix together all of the ingredients in one bowl. This is the simplest recipe you’ll find.
Drop the dough by the tablespoonful onto the baking sheet.
Bake for 10 to 12 minutes, until golden brown on top.
Serves 12.
Here is a link to the original recipe.
