Low Fat 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.

LOW-CALORIE BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet.
• Mix cream cheese and oil in a large bowl. Add all-purpose and whole wheat flours, baking powder, sugar, salt, and baking soda. Mix until large crumbs form. Add buttermilk and mix until dough comes together in a ball. Add up to 1/4 cup more buttermilk if needed.
• Turn dough out onto a work surface and knead until smooth, about 5 minutes. Roll out to 1/2 inch thickness. Use a round cookie cutter to cut out 12 biscuits. Place biscuits on the oiled baking sheet.
• Bake in the preheated oven until golden brown, 10 to 12 minutes. Immediately remove from the baking sheet. Serve warm.

FAVORITE BUTTERMILK BISCUITS

Steps:

• Heat oven to 450 degrees. Combine dry ingredients. Measure oil and buttermilk in measuring cup and pour all at once into flour mix. Combine until blended and knead on wax paper. Pat out dough to approximately 1/4-1/2 inch thick. Cut with biscuit cutter until all dough is used. Place on ungreased baking pan and bake 10-12 minute.