These biscuits taste just like grandma's!
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.
Old-Fashioned Buttermilk Biscuits
Light and fluffy, these biscuits use whole foods that are nutritious and the results are spectacular.
Yield 12 people
Serving Size 1 biscuit
Ingredients
Instructions
- 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.
- Serve biscuits warm with your favorite naturally sweetened jam or apple butter, or my favorite, Cranberry Chutney.
Notes
Regular milk can be substituted for buttermilk.
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 inch biscuit cutter is 12 biscuits and when using a 2 1/2 inch 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.
Nutrition Information
Serving: 1biscuit | Calories: 183kcal | Carbohydrates: 24g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 470mg | Fiber: 4g | Sugar: 2g |
SmartPoints (Freestyle): 6
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I calculated WW points to be 5 per biscuit.
Mary, Is that good? Not sure how ww points work. 🙂
I wonder if you can replace part of the cocnut oil w/ a puree, like apple sauce? cause even though it's a healthy fat that's more than the amount of healthy fat you need per day….unless you dont eat any thing else w/ fat like peanut butter, avacado, ect….
Brenda, In biscuits, I’m sure if applesauce would work. Since butter is a whole food…you could sub in rather than coconut oil. Keep us posted!
The perfect biscuits for when you need a great breakfast kick! Love their buttery goodness!
Hi, love your recipes, especially since you provide Smart Points!!? FYI-I did click on link for cranberry chutney and it doesn’t work.
Thank you!
Which one Beverly? They all worked for me. https://skinnyms.com/?s=cranberry+chutney