Biscuits.
Hot, flaky, buttery biscuits.
They are a southern staple.
Unfortunately, they aren’t the most healthy choice due to all the butter and flour. So, here is a little trick to cut the calories/fat in half.
Ready?
Roll the dough out thinner.
While I know this is probably not earth-shattering, it does the trick. The downside to this, of course, is that you are left with a much thinner biscuit. Every bite is still delicious and rich, but it is something to consider. If you are content with just 1 biscuit, feel free to make your biscuits as thick as you’d like.
Here’s another tip: if you are like me and never have buttermilk in the fridge, you can easily make your own by mixing 1 cup milk (I use skim) + 1 Tbsp. lemon juice. Let it sit for about 5 minutes and it can substitute buttermilk in any recipe!
We love to top these with homemade apple butter (recipe coming soon!), honey, or jam.
Hope you enjoy these as much as we did!
Homemade Southern Biscuits
Ingredients:
4 cups all-purpose soft-wheat flour, such as White Lily
2 Tbsp. baking powder
1 tsp. salt
1 tsp. baking soda
1/2 cup cold butter, cubed
2 cups buttermilk (or you can do what I did…1 cup skim milk + 1 Tbsp lemon juice. Let it sit for 5 minutes before using)
1-2 Tbsp. melted butter
1. Preheat oven to 450F. Sift together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender, until mixture resembles small peas. Stir in buttermilk with a fork until dough forms a ball.
2. Turn dough out onto a well-floured sheet of wax paper. Sprinkle dough with flour, and flatten into a disk. Cover and chill for about 15 minutes.
3. Remove wax paper, and turn dough out onto a well-floured surface; sprinkle with flour. Pat dough into 1/2 inch thickness. Cut with a 3-inch cutter, reshaping scraps once (or else they get tough). Place biscuits 1 inch apart on an ungreased baking sheet.
4. Bake at 450F for 10-12 minutes or until golden brown. Brush immediately with melted butter. Serve hot.
Note: I halved this recipe and got about 10 biscuits because I rolled the dough out thinly. The original recipe should make 12.
Approximate Nutritional Information per biscuit: Calories: 102 Carbs: 10 g Fat: 6 g Protein: 2 g Sugar: 0 g
Recipe adapted from Southern Living, February 2013.
Audrey's Apron 