Biscuits(Lower Fat)
Delight in these lower-fat biscuits that combine the richness of buttermilk and cheese with a tender, flaky texture. Perfect for breakfast or as a side, they offer a lighter option without sacrificing flavor, making them suitable for health-conscious eaters and biscuit lovers alike.
Ingredients
Instructions
- Sift dry ingredients into a large mixing bowl.
- Cut in the butter and cheese until the mixture resembles coarse cornmeal.
- Make a well in the center and pour in 3/4 cup of buttermilk.
- Mix lightly with a fork to form a stiff but workable dough, adding more buttermilk if needed.
Tips & Substitutions
For a lighter texture, be careful not to overmix the dough; just combine until moistened. If you don't have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for a few minutes. You can also substitute the unsalted butter with a light margarine for lower fat content while still achieving a delicious biscuit. Consider adding herbs for extra flavor.
Serving Suggestions
Serve these biscuits warm with a smear of Somerset Spread for a delightful breakfast or snack. They also pair beautifully with hearty soups or stews, enhancing any meal. Consider enjoying them alongside a fresh salad or with a drizzle of honey for a sweet touch. For a dessert option, enjoy them with a Frozen Fruit Sundae for a delightful twist.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to two days. For longer storage, place them in the refrigerator for up to a week. To reheat, wrap the biscuits in foil and warm them in a 350°F oven for about 10 minutes, or microwave them for 15-20 seconds until heated through, ensuring they stay soft.
Nutrition & Diet Analysis (per serving)
Each serving of Biscuits(Lower Fat) contains roughly 116 calories, with 5g protein, 14g carbohydrates, and 5g fat. It is an excellent source of calcium (28% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 2439mg per serving (106% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. To maintain lightness, consider using half whole wheat and half all-purpose flour. This will add more fiber while still keeping the biscuits fluffy.
Can I make these biscuits ahead of time?
Absolutely! You can prepare the dough in advance and refrigerate it for up to 24 hours before baking. Alternatively, you can shape the biscuits and freeze them before baking. Just add a few extra minutes to the baking time when cooking from frozen.
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).