Ww Biscuits For Watching Your Weight Recipes
LIGHTER THAN LIGHT BUTTERMILK BISCUITS (WEIGHT WATCHER FRIENDLY)
Make and share this Lighter Than Light Buttermilk Biscuits (Weight Watcher Friendly) recipe from Food.com.
Provided by Abby Girl
Categories Breads
Time 50m
Yield 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 171.5, Fat 5.2, SaturatedFat 3.1, Cholesterol 13.8, Sodium 361.6, Carbohydrate 26.5, Fiber 0.8, Sugar 2.5, Protein 4.4
WW 1 POINT BISCUIT
Super easy to make and delicious ... you can add cheese and garlic for a tasty supper biscuit like Red Lobster - just count your calories!
Provided by nonny71
Categories Breads
Time 25m
Yield 2 3, 3 serving(s)
Number Of Ingredients 3
Steps:
- Pre-heat oven 425.
- Mix ingredients and drop onto lightly sprayed cookie sheet.
- Bake for 13-16 minutes.
WW VANILLA BISCUITS (COOKIES)
A good basic biscuit to go with a cup of tea. I love the texture the custard powder gives them. At only 1.5 points each they are a great treat. Australian measurements used.
Provided by auntchelle
Categories Drop Cookies
Time 30m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180 deg C (356 deg F). Line 2 trays with baking paper.
- Into a medium bowl sift together the SR flour and custard powder. Stir in the sugar.
- Using your fingertips, rub the butter into the dry ingredients until the mixture looks like soft breadcrumbs.
- Combine the milk and vanilla essence then stir into the mix. It should form a firm dough.
- Drop 2 teaspoons of dough in heaps onto the the prepared trays. They will spread so allow space between biscuit. Lightly flatten with fork then sprinkle with almonds. Press lightly to adhere.
- Bake for 10-15 minutes or until golden on the bottom.
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BUTTERY BISCUITS | RECIPES | WW USA - WEIGHTWATCHERS
From weightwatchers.com
- Preheat oven to 450°F. Place flour and yogurt in a medium bowl; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 2 minutes of kneading). If dough is too sticky to knead, add more flour, 1 Tbsp at a time, until no longer sticky.
- Turn dough out onto a lightly floured sheet of parchment paper. Roll dough to a ½-inch thickness. Cut with a 2-inch biscuit cutter into 24 biscuits, rerolling scraps as needed. Arrange biscuits 1 inch apart on a large baking sheet lined with parchment paper. Brush about half of butter over tops of biscuits.
- Bake at 450°F until lightly browned and done, 10-12 minutes. Brush remaining butter over tops of biscuits. Serve warm.
BUTTERMILK BISCUITS | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
- Cut cold butter into about 8 pieces. Work butter into flour mixture with a pastry cutter, knife or fork until butter forms pieces the size of small peas. (Do not blend butter in completely; dough should look lumpy.)
- Make a well in center of dough and pour in buttermilk. Work buttermilk into dough just enough to moisten all of flour: start with a pastry cutter and finish by kneading dough against side of bowl about 4 to 6 times until all flour has been worked in and dough comes together. Do not overwork; small pieces of butter should still be visible.
BUTTERMILK BISCUITS | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
- Combine flour and next three ingredients in a bowl; cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Add buttermilk; stir just until moist.
- Turn dough out onto a lightly floured surface; knead 4 or 5 times. Roll dough to 1.25-cm (1⁄2-in) thickness; cut with a 6.25-cm (21⁄2-in) biscuit cutter. Place on a baking sheet coated with cooking spray. Bake at 230°C (450°F) for 10 minutes or until golden. Serve warm with light butter and honey, if desired (may affect POINTSPLUS value). Yield: 7 servings (serving size: 1 biscuit).
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