Reduced-Fat Buttermilk Biscuits

From Cook's Country | June/July 2009

Why this recipe works:

We eliminated shortening from our Reduced-Fat Buttermilk Biscuits because it adds little in terms of flavor and it’s more caloric than butter. Ultimately, a combination of butter and neufchatel (one-third fat reduced cream cheese) provided enough buttery flavor and tenderness to distinguish… read more

We eliminated shortening from our Reduced-Fat Buttermilk Biscuits because it adds little in terms of flavor and it’s more caloric than butter. Ultimately, a combination of butter and neufchatel (one-third fat reduced cream cheese) provided enough buttery flavor and tenderness to distinguish the biscuits from rolls, while reducing the fat of each biscuit by almost two-thirds. Our full-fat, original recipe used 2 percent buttermilk, but when we replaced it with fat-free buttermilk, tasters barely even noticed.

For a final comparison, a traditional biscuit has 220 calories, 12g of fat, and 7g of saturated fat per biscuit. Our reduced-fat version has 160 calories, 4.5g of fat, and 3g of saturated fat per biscuit.

less

Makes 12

Underbaked, these biscuits are gummy. Check under a biscuit after 17 minutes. If the underside is still pale, bake up to 3 minutes more until golden brown on top and bottom.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection