Low Calorie Buttermilk Biscuits Recipes

LIGHTER BUTTERMILK BISCUITS

Steps:

• Preheat oven to 425.
• Coat a baking sheet with nonstick cooking spray.
• Put the flour, baking powder, baking soda, salt and sugar into the bowl of a food processor fitted with a metal blade.
• Process for about 2 seconds.
• Drop the margarine pieces on top of the flour and process for about 8 seconds.
• The mixture will be the consistency of coarse crumbs.
• Do not overprocess.
• Transfer the mixture to a mixing bowl.
• Alternatively, cut the margarine into the flour using a pastry blade, 2 forks, or your fingertips.
• Stir the buttermilk into the dry ingredients with a fork just until combined.
• When the biscuit dough holds together, drop it by large spoonfuls onto the baking sheet.
• Bake for 10-12 minutes or until the biscuits are puffy and lightly browned.
• Serve them immediately.

ALMOST ZERO LOW-FAT BISCUITS

Steps:

• Preheat oven to 400° convection or 425° regular.
• Combine 2 cups AP flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt. Mix well.
• Add 1 1/4 cup nonfat yogurt. Fold in until all dry is incorporated. If you use Greek yogurt, you may need a tablespoon or so of milk.
• The easiest is to do 8 drop biscuits. If you want to cut biscuits, spread the dough on a floured surface about 3/4 inches thick. You can cut six 2 1/2 inch biscuits or eight 2 inch biscuits.
• Place your biscuits on a PAM sprayed baking pan.
• Bake until golden brown. About 12-15 minutes.

LIGHTER THAN LIGHT BUTTERMILK BISCUITS (WEIGHT WATCHER FRIENDLY)

Steps:

• Adjust oven rack to the middle position and heat oven to 450. Line a baking sheet with parchment paper and set aside.
• Pulse the flour, sugar, baking powder, salt and baking soda together in a food processor to combine. scatter the butter and cream cheese over the top and continue to pulze until the mixture resembles coarse meal, about 15 pulses. Transfer the mixture to a large bowl. Stir in the buttermilk with a spatula until the dough comes together.
• Turn out the dough onto a lightly floured counter. Knead the dough gently until smooth, 8 10 times. Pat the dough into a 9: circle, about 3/4" thick.
• Using a floured cutter, stamp out 6 biscuits and arrange upside down on the prepared baking sheet. Gather the remaining dough, pat into a 3/4" thick circle and stamp out the remaining 6 biscuits.
• Bake until the biscuits begin to rise, about 5 minutes, then rotate the baking sheet and reduce the oven temperature to 400 degrees. Continue to bake until golden brown, 12 to 15 minutes longer. Transfer the biscuits to a wire rack and let cool for 10 minutes before serving.
• Note: The biscuits can be stored in an airtight container at room temperature for up to 3 days.