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Cooking Light's Flaky Buttermilk Biscuits

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“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.”
READY IN:
32mins
YIELD:
14 Biscuits
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°.
  2. 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. Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.
  4. Turn dough out onto a lightly floured surface; knead lightly 4 times.
  5. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour.
  6. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope).
  7. Reroll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour.
  8. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness.
  9. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds.
  10. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper.
  11. Bake at 400° for 12 minutes or until golden.
  12. Remove from pan; cool 2 minutes on wire racks. Serve warm.

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