Who doesn’t love buttermilk biscuits? This version is light, flaky and best of all made with unrefined whole grain flour and real butter. We occasionally use butter, but never use shortening or margarine type products. Butter is a whole food and in moderation is a wonderful addition to baked goods. And even better, these biscuits are only 183 calories each. The key here is moderation! If you have breakfast sausage, make sure it is homemade Skinny Breakfast Sausage, made without artificial ingredients or preservatives.
These biscuits are amazing with Slow Cooker Apple Butter as a treat.
Yield: 12 Biscuits | Serving Size: 1 biscuit | Calories: 183 | Previous Points: 3 | Points Plus: 4 | Total Fat: 6 g | Saturated Fat: 4 g | Trans Fat: 0 g | Cholesterol: 16 mg | Sodium: 470 mg | Carbohydrates: 24 g | Sugars: 2 g | Dietary Fiber: 4 g | Protein: 6 g
- 2 cups all-purpose flour (I used King Arthur White Whole Wheat, a whole grain, unrefined flour)
- 3 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon Kosher or sea salt
- 6 tablespoons cold unsalted butter, cut into small pats
- 1 cup low-fat buttermilk, plus additional for brushing on tops
Regular milk can be substituted for buttermilk.
Preheat oven to 425 degrees. Spoon flour into a measuring cup being careful not to pack flour, level off. In a medium mixing bowl add dry ingredients, whisk to combine.
Using a food processor ( 4-5 short pulses) a fork or pastry cutter, cut butter into flour mixture just until the butter is about the size of course crumbs. You will still be able to see small flecks of butter. Create a well in the center of the flour and add buttermilk. Stir just to combine and moisten flour mix, being careful not to over mix.
Turn biscuit dough out onto a surface lightly dusted with flour. Use your hands and fold dough over 4-5 times. Shape dough into a 1" thick circle, using a 2 - 2 1/2" biscuit cutter, cut out biscuits and place on a parchment lined cookie sheet or non-stick cookie sheet. The biscuits should be slightly touching. Brush tops of biscuits with buttermilk. Place cookie sheet on the center oven rack, bake until golden, about 18 minutes.
**The number of biscuits will be determined by the thickness of the dough and the size of the biscuit cutter used. My yield when using a 2" biscuit cutter is 12 biscuits and when using a 2 1/2" cutter is 8 biscuits.
**Recipe can be doubled by simply doubling the ingredients, or can be cut in half by cutting the ingredients by half.