Basil Biscuits(Low Calorie)
Light, flavorful basil biscuits with sun-dried tomatoes, perfect as a low-calorie side or snack, offering fresh herbs and savory notes for any meal.
Ingredients
Instructions
- Combine yeast and warm water in a 2-cup liquid measuring cup; let stand 5 minutes.
- Stir in buttermilk and set aside.
- Combine flour, baking powder, baking soda, and salt in a large bowl.
- Cut in shortening with a pastry blender until the mixture resembles pea-sized crumbs.
- Add the buttermilk mixture, chopped basil, and sun-dried tomatoes; stir with a fork until dry ingredients are moistened (dough will be sticky and lumpy).
- Turn dough out onto a heavily floured surface and knead lightly 4 or 5 times.
- Roll dough to 1/2-inch thickness and cut with a 2 1/2-inch round cutter.
- Place on a lightly greased baking sheet.
- Cover and let rise in a warm place for 30 minutes.
- Bake at 450°F for 10 to 12 minutes or until browned.
Tips & Substitutions
For a lighter texture, consider using Greek yogurt instead of buttermilk. If fresh basil is unavailable, dried basil can be used, but reduce the amount to 1 tablespoon. When cutting out the biscuits, dust the cutter with flour to prevent sticking. If you prefer a richer flavor, try adding a pinch of garlic powder or cheese to the dough.
Serving Suggestions
Serve these basil biscuits warm with a dollop of herb-infused butter or alongside a fresh salad for a delightful meal. They pair beautifully with Buttermilk Persimmon Pudding for dessert or can be enjoyed as an appetizer with a spread of sun-dried tomato dip. Perfect for a brunch gathering or a cozy dinner.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a plastic bag for up to 3 months. To reheat, place the biscuits in a preheated oven at 350°F for about 5-7 minutes, until warmed through and slightly crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Basil Biscuits(Low Calorie) contains roughly 88 calories, with 4g protein, 17g carbohydrates, and 1g fat. It is an excellent source of iron (30% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 794mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this recipe?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. If using gluten-free flour, ensure it is a blend designed for baking to achieve the best results.
How can I tell when the biscuits are done baking?
The biscuits are ready when they have risen and are golden brown on top. You can also tap the bottom lightly; if it sounds hollow, they are cooked through. Keep an eye on them during the last few minutes of baking to avoid over-browning.
Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours. Just remember to let it come to room temperature before rolling out and cutting the biscuits. This can save time on busy mornings.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).