Biscuits - Low Cholesterol
Fluffy low-cholesterol biscuits with a tender crumb and buttery flavor, perfect for breakfast or alongside savory dishes, suitable for heart-healthy diets.
Ingredients
Instructions
- Measure flour and baking powder into a 1-quart bowl.
- Measure 1/3 cup liquid oil into a 1-cup measure; 2/3 cup low-fat milk will then just fill the 1-cup measure.
- Pour the liquid mixture into the center of the flour mixture.
- Mix as little as possible until the dough leaves the sides of the bowl.
- Turn the dough onto a floured breadboard.
- Press out to about 1/2-inch thick.
- Cut with a cutter.
- Bake on an ungreased baking sheet in a preheated 425°F oven for about 10 to 12 minutes, longer if more browning is desired or if a larger cutter was used.
Tips & Substitutions
For best results, use cold low-fat milk for a lighter texture. If you want to experiment, substitute half of the vegetable oil with applesauce to further reduce cholesterol. Ensure your baking powder is fresh for optimal rise. Mix the dough gently to avoid tough biscuits, and consider adding herbs or cheese for extra flavor without adding cholesterol.
Serving Suggestions
These low cholesterol biscuits are perfect for breakfast or as a side dish. Serve them warm with a light spread of jam or alongside a hearty soup. They also pair beautifully with Mama'S Old Time Tea Cakes for a delightful tea-time treat. Consider serving with a fresh salad or alongside your favorite main dish for a wholesome meal.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to two days. For longer storage, freeze them in a single layer, then transfer to a freezer-safe bag for up to three months. To reheat, place them in a preheated oven at 350°F for about 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Biscuits - Low Cholesterol contains roughly 156 calories, with 3g protein, 23g carbohydrates, and 6g fat.
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 whole wheat flour instead of self-rising flour?
Yes, you can use whole wheat flour, but you'll need to adjust the recipe by adding baking powder and salt. For every cup of whole wheat flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt to achieve a similar rise and flavor.
How can I make these biscuits sweeter?
To add sweetness without compromising the low cholesterol aspect, consider incorporating a small amount of honey or maple syrup into the wet ingredients. Start with one tablespoon and adjust to your taste, keeping in mind that too much liquid may alter the dough's consistency.
What can I do if my dough is too sticky?
If your dough is too sticky to handle, sprinkle a little extra self-rising flour on your work surface and your hands. Gently knead in more flour until the dough is workable, but be careful not to overmix, as this can lead to tough biscuits.
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).