BEFORE YOU START This biscuit recipe calls for a 3" round cookie cutter. If you don’t have one, you can substitute a clean empty 3" soup can or other empty can (cut off both ends) from your pantry.Butter-flavored cooking spray
1 cup + 1 tablespoon unbleached flour + extra for sprinkling
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
3 tablespoons cold light butter, cut into pieces
½ cup low-fat buttermilk
PREHEAT the oven to 425°F. Spray an 8" x 8" glass baking dish or metal nonstick pan with cooking spray. In a mixing bowl, combine 1 cup + 1 tablespoon flour, the baking powder, salt, and baking soda. With a pastry blender or a fork, mix to blend. Add the butter. Cut in the butter with the pastry blender or fork until crumbly. Add the buttermilk. Stir with a fork just until the mixture is moistened. The dough will be sticky.
Turn the dough out onto a lightly floured work surface. Lightly dust your hands with flour. Knead lightly, adding as little flour as possible, until the dough forms a rough ball. Pat it into a square that’s about 6" x 6".
With a floured 3" round cookie cutter, cut 2 biscuits from the dough. Transfer to the prepared dish, placing the biscuits 1" apart. Reshape the remaining dough into a 6" x 3" rectangle. Cut another biscuit and place on the dish. Reshape the remaining dough to form 1 biscuit. (There should be no remaining scraps.) Place on the dish.
Bake for 15 to 19 minutes, or until lightly browned and no longer doughy inside. Allow to cool for a few minutes on a rack.
MAKES 4
Each biscuit: 158 calories, 5 g protein, 24 g carbohydrates, 5 g fat, 3 g sat. fat, 1 g fiber
BEFORE YOU START This biscuit recipe calls for a 3" round cookie cutter. If you don’t have one, you can substitute a clean empty 3" soup can or other empty can (cut off both ends) from your pantry.