Homestyle Biscuits
Description
Updates your homestyle biscuits with this easy lowfat recipe.
Yield: 15 servings
Serving size: 1, 2-inch biscuit
Each serving provides:
Calories: 99
Total fat: 3 g
Saturated fat: less than 1 g
Cholesterol: less than 1 mg
Sodium: 72 mg
Total fiber: 1 g
Protein: 2 g
Carbohydrates: 15 g
Potassium: 102 mg
Yield: 15 servings
Serving size: 1, 2-inch biscuit
Each serving provides:
Calories: 99
Total fat: 3 g
Saturated fat: less than 1 g
Cholesterol: less than 1 mg
Sodium: 72 mg
Total fiber: 1 g
Protein: 2 g
Carbohydrates: 15 g
Potassium: 102 mg
Ingredients
2 cups flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 Tbsp sugar
2/3 cup 1% fat buttermilk
3 1/3 Tbsp vegetable oil
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 Tbsp sugar
2/3 cup 1% fat buttermilk
3 1/3 Tbsp vegetable oil
Instructions
1. Preheat oven to 450°F.
2. In medium bowl, combine flour, baking powder, baking soda, salt, and sugar.
3. In small bowl, stir together buttermilk and all of the oil. Pour over flour mixture and stir until well mixed.
4. On lightly floured surface, knead dough gently for 10-12 strokes. Roll or pat dough to 3/4-inch thickness. Cut with 2-inch biscuit or cookie cutter, dipping cutter in flour between cuts. Transfer biscuits to an ungreased baking shet.
5. Bake for 12 minutes or until golden brown. Serve warm.
2. In medium bowl, combine flour, baking powder, baking soda, salt, and sugar.
3. In small bowl, stir together buttermilk and all of the oil. Pour over flour mixture and stir until well mixed.
4. On lightly floured surface, knead dough gently for 10-12 strokes. Roll or pat dough to 3/4-inch thickness. Cut with 2-inch biscuit or cookie cutter, dipping cutter in flour between cuts. Transfer biscuits to an ungreased baking shet.
5. Bake for 12 minutes or until golden brown. Serve warm.
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