Ingredients
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9
-
2 1/2
-
1/2
-
5
-
3/4
-
3
-
-
-
-
-
-
-
-
-
Directions
Cooking Light’s Flaky Buttermilk Biscuits,Even though we may be on a diet, my family couldn’t stand the thought of giving up biscuits. I have been looking for good homemade biscuits that were a little lighter. I don’t know if these qualify as lighter or not, but they are good. CALORIES 131 (32% from fat); FAT 4.7g (sat 2.9g, mono 0.9g, poly 0.2g); PROTEIN 4.2g; CARB 18.5g; FIBER 0.5g; CHOL 13mg; IRON 0.9mg; SODIUM 239mg; CALC 98mg WW points 3.,Great biscuits! The dough is very easy to work with and the biscuits are very soft. used a food processor to make mine.
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Steps
|
1
Done
|
Preheat Oven to 400. |
|
2
Done
|
Combine Flour, Baking Powder, and Salt in a Large Bowl; Cut in Butter With a Pastry Blender or 2 Knives Until Mixture Resembles Coarse Meal. Chill 10 Minutes. |
|
3
Done
|
Combine Buttermilk and Honey, Stirring With a Whisk Until Well Blended. Add Buttermilk Mixture to Flour Mixture; Stir Just Until Moist. |
|
4
Done
|
Turn Dough Out Onto a Lightly Floured Surface; Knead Lightly 4 Times. |
|
5
Done
|
Roll Dough Into a (1/2-Inch-Thick) 9 X 5inch Rectangle; Dust Top of Dough With Flour. |
|
6
Done
|
Fold Dough Crosswise Into Thirds (as If Folding a Piece of Paper to Fit Into an Envelope). |
|
7
Done
|
Reroll Dough Into a (1/2-Inch-Thick) 9 X 5inch Rectangle; Dust Top of Dough With Flour. |
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8
Done
|
Fold Dough Crosswise Into Thirds; Gently Roll or Pat to a 3/4-Inch Thickness. |
|
9
Done
|
Cut Dough With a 1 3/4-Inch Biscuit Cutter to Form 14 Dough Rounds. |
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10
Done
|
Place Dough Rounds, 1 Inch Apart, on a Baking Sheet Lined With Parchment Paper. |
