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.
Provided by Erindipity
Categories Breads
Time 32m
Yield 14 Biscuits
Number Of Ingredients 6
Steps:
- Preheat oven to 400°.
- 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.
- Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.
- Turn dough out onto a lightly floured surface; knead lightly 4 times.
- Roll dough into a (1/2-inch-thick) 9 x 5-inch rectangle; dust top of dough with flour.
- Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope).
- Reroll dough into a (1/2-inch-thick) 9 x 5-inch rectangle; dust top of dough with flour.
- Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness.
- Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds.
- Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper.
- Bake at 400° for 12 minutes or until golden.
- Remove from pan; cool 2 minutes on wire racks. Serve warm.
Nutrition Facts : Calories 117.3, Fat 4.3, SaturatedFat 2.6, Cholesterol 10.9, Sodium 184.7, Carbohydrate 17.9, Fiber 0.5, Sugar 3.8, Protein 1.9
THE BEST FLAKY BUTTERMILK BISCUITS
We tried several versions of this recipe, including one with double the amount of baking powder. And while the biscuits turned out puffy and beautiful, they ultimately were too dry. So, we tweaked the baking powder amount along with the butter and buttermilk and arrived at these beauties -flaky, golden, tender and moist, just as biscuits should be.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 12 biscuits
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, baking soda, sugar and salt in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 8 tablespoons of cold butter into the flour with your fingertips until pea-size bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough. (Don't overmix the dough.)
- Lightly flour a cutting board or work surface, turn the dough out onto it and pat into a rectangle. Fold the dough in half and pat again into a 1/2-inch-thick rectangle. Then fold the dough in thirds, as if folding a letter, and pat to an even thickness. Cut out biscuits with a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough. Pat out and fold the dough into thirds again and cut out more biscuits. Brush the biscuit tops with buttermilk.
- Bake until the tops are lightly browned, about 15 minutes. Cool on the pan at least 5 minutes. Serve warm or at room temperature.
FLAKY BUTTERMILK BISCUITS
I'm gonna come out and say it because you're gonna think it: these taste like Popeye's biscuits. (At least the back-in-the-day Popeye's.) Why, thank you. They do. These are what biscuits should be. They're flaky, with layers so fine they melt in your mouth. There's just enough flour and leavening to rise them up, so the fat doesn't weigh them down into greasy pucks. And there's plenty of buttermilk to keep them moist. That makes the dough sticky, so work fast and handle the dough as lightly as possible. Featherlight biscuits will be your reward.
Provided by Carla Hall
Categories side-dish
Time 50m
Yield Makes about 15 (2-inch round) or 8 (2 1/2-inch round) biscuits
Number Of Ingredients 9
Steps:
- Brush softened butter on a sheet pan.
- In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda. Set aside.
- In a large glass measuring cup measure the buttermilk. Add the shortening. With an immersion blender on high, blend the shortening into the buttermilk until smooth.
- Using a box grater, grate the cold butter into the flour. Toss until all of the pieces are coated. Lightly pinch the butter pieces into the flour.
- Lightly coat your work surface with nonstick cooking spray, then flour. (The spray keeps the flour in place.) Add the buttermilk/shortening mixture to the flour/butter mixture. Gently mix the dough with a rubber spatula until there are no dry bits of flour left. The dough should be slightly sticky.
- Transfer dough to the prepared work surface. Lightly coat your hands with flour and gently press the dough with the palms of your hands to form it into a smooth flat rectangle, 1/2-inch thick. Sprinkle the dough with flour, then fold it into thirds (like a letter). Pat the dough out again, sprinkle with a little flour, and fold it into thirds again. Turn the dough 90 degrees (this time folding in the open ends first.) Repeat one more time. Dough should no longer be sticky.
- With a floured 2- or 2 1/2- inch biscuit cutter, cut out dough rounds. Flip the rounds over so that the smooth sides that were against the work surface face up and place on the prepared pan, 1-inch apart. Stack the scraps and press and cut again. Refrigerate until cold, about 15 minutes.
- Preheat the oven to 450 degrees F. Bake until the tops are golden brown and crisp, about 16 minutes. Let cool 5 minutes before serving hot.
LIGHT AND FLAKY BISCUITS
Flaky and light biscuits. Perfect addition to homemade soup.
Provided by Mindy Foster
Categories Bread Quick Bread Recipes Biscuits
Time 25m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Whisk milk and egg together.
- Mix flour, sugar, baking powder, cream of tartar, and salt together in a bowl. Add margarine and cut in with a pastry blender or 2 knives. Add milk-egg mixture and mix just enough to combine.
- Knead dough briefly, 5 to 7 times. Roll to a 1 1/2-inch thickness and cut out 14 biscuits.
- Bake in the preheated oven until golden brown, about 12 minutes.
Nutrition Facts : Calories 205.3 calories, Carbohydrate 23.7 g, Cholesterol 14.7 mg, Fat 10.6 g, Fiber 0.7 g, Protein 3.9 g, SaturatedFat 2 g, Sodium 406.7 mg, Sugar 2.8 g
FLAKY BUTTERMILK BISCUITS
Make and share this Flaky Buttermilk Biscuits recipe from Food.com.
Provided by daisygrl64
Categories Breads
Time 24m
Yield 8 biscuits
Number Of Ingredients 5
Steps:
- heat oven to 425*F.
- in large bowl combine flour, baking powder and salt. cut in shortening until crumbly.
- stir in buttermilk just until moistened.
- turn dough onto lightly floured surface; knead until smooth.
- roll out dough to 3/4" thickness.
- cut into 8 (2") biscuits, place 1" apart on cookie sheet.
- bake for 10 to 14 minutes or until lightly browned.
Nutrition Facts : Calories 275.2, Fat 17.6, SaturatedFat 4.5, Cholesterol 0.9, Sodium 351.6, Carbohydrate 25.5, Fiber 0.8, Sugar 1.2, Protein 4
More about "cooking lights flaky buttermilk biscuits recipes"
FLAKY BUTTERMILK BISCUITS RECIPE | MYRECIPES
From myrecipes.com
5/5 (51)Calories 121 per serving
- Weigh or lightly spoon flour into dry measuring cups; level with a knife. 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.
- Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.
- Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Re-roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.
LIGHT AND FLAKY BUTTERMILK BISCUITS - THE SPRUCE EATS
From thespruceeats.com
4.5/5 (82)Total Time 20 minsCategory Side Dish, Brunch, Breakfast, BreadCalories 291 per serving
THE BEST HOMEMADE BUTTERMILK BISCUITS | COOKING LIGHT
From cookinglight.com
Estimated Reading Time 2 mins
PERFECTLY FLAKY, MOIST BUTTERMILK BISCUITS | COOKING LIGHT
From cookinglight.com
Estimated Reading Time 2 mins
RECIPE REVIEW: MARTHA STEWART'S SAVORY BUTTERMILK BISCUITS WITH …
From thekitchn.com
FLAKY BISCUITS {A FARMHOUSE FAVORITE!} - THE SEASONED MOM
From theseasonedmom.com
RECIPE FOR FLAKY BUTTERMILK BISCUITS - CREATE THE MOST AMAZING …
From recipeshappy.com
FLAKY BUTTERMILK BISCUITS - TODAY.COM
From today.com
I TRIED CARLA HALL'S FLAKY BUTTERMILK BISCUITS | KITCHN
From thekitchn.com
GRANDMA'S FLAKY BUTTERMILK BISCUITS - COOKING MANIAC
From cookingmaniac.com
LIGHT FLAKY BUTTERMILK BISCUITS RECIPE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
THE TWO SIMPLE KEYS TO LIGHT, AIRY, PERFECTLY FLAKY BISCUITS
From allrecipes.com
FLAKY BUTTERMILK BISCUITS - HARRIETT'S COOKING
From harriettscooking.com
THE BEST FLAKY BUTTERMILK BISCUITS - CARNALDISH
From carnaldish.com
THE ULTIMATE FLAKY BUTTERMILK BISCUITS {ALL BUTTER RECIPE}
From ofbatteranddough.com
FLAKY SMOKED BISCUITS - COOK WHAT YOU LOVE
From cookwhatyoulove.com
HOMEMADE FLAKY BISCUITS RECIPE - THE FOOD CHARLATAN
From thefoodcharlatan.com
THE SECRET TO MAKING PERFECT FLAKY BUTTERMILK BISCUITS
From 1840farm.com
LIGHT & FLAKY BUTTERMILK BISCUITS - LAVENDER AND LOVAGE
From lavenderandlovage.com
LIGHT AND FLAKY BUTTERMILK BISCUITS RECIPE - REILY PRODUCTS
From reilyproducts.com
HOW TO MAKE FLAKY BUTTERMILK BISCUITS | COOKING LIGHT
From youtube.com
FLAKY BUTTERMILK BISCUITS | ALEXANDRA'S KITCHEN
From alexandracooks.com
COOKING LIGHT BUTTERMILK BISCUITS RECIPES ALL YOU NEED IS …
From stevehacks.com
BUTTERMILK BISCUITS RECIPE - TODAY.COM
From today.com
FLAKY BUTTERMILK BISCUITS - RECIPE GIRL
From recipegirl.com
FLAKY MILE HIGH BISCUITS - DAMN DELICIOUS
From damndelicious.net
FLAKY BUTTERMILK BISCUITS - RECIPE - FINECOOKING
From finecooking.com
LIGHT & FLAKY BEST-EVER BUTTERMILK BISCUITS
From thegrittykitchen.com
FLAKY, FLUFFY SOUTHERN BUTTERMILK BISCUITS RECIPE - GIRL VERSUS DOUGH
From girlversusdough.com
I TRIED SAMIN NOSRAT'S LIGHT AND FLAKY BUTTERMILK BISCUITS | KITCHN
From thekitchn.com
LIGHT FLAKY BUTTERMILK BISCUITS RECIPE - CREATE THE MOST AMAZING …
From recipeshappy.com
FLUFFY & FLAKY BUTTERMILK BISCUITS - BAKING SENSE®
From baking-sense.com
FLAKY BUTTERMILK BISCUITS - THE COOKIN CHICKS
From thecookinchicks.com
LIGHT & FLUFFY BUTTERMILK BISCUITS RECIPE - COOK.ME RECIPES
From cook.me
BUTTERMILK CAKE FLOUR BISCUITS RECIPE - SWANS DOWN CAKE FLOUR
From swansdown.com
SUPER FLAKY, FLUFFY BUTTERMILK BISCUITS RECIPE - TABLESPOON.COM
From tablespoon.com
LIGHT AND FLAKY BUTTERMILK BISCUITS - PLAIN.RECIPES
From plain.recipes
TOP 10 LIGHT AND FLAKY RECIPES FOR BUTTERMILK BISCUITS
From top-10-food.com
ULTIMATE RECIPE FLAKY BUTTERMILK BISCUITS - CAKE DECORIST
From cakedecorist.com
EASY HOMEMADE FLAKY BUTTERMILK BISCUITS - BAKESWITHJ
From bakeswithj.com
CLASSIC FLAKY BUTTERMILK BISCUITS - SEASONS AND SUPPERS
From seasonsandsuppers.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love