Low Fat Classic Biscuits Recipe

Ingredients

1/4 cup reduced-fat cream cheese

-- not nonfat

--2 ounces

2 tablespoons butter, slightly softened

2 cups all-purpose soft-wheat flour, plus 1 tablespoon

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup buttermilk, plus 1 tablespoon

Method

1.In a small bowl, mix cream cheese, butter and I tablespoon flour with a fork until well combined.

Cover and chill in the freezer until cold, 15 to 20 minutes.

(Alternatively, chill in the refrigeratorfor at least 1 hour or overnight.)

2.Preheat oven to 400°F.

Lightly oil a large baking sheet or coat it with nonstick spray.

3.Sift remaining 2 cups flour, baking powder, baking soda and salt into a large mixing bowl.

Using a pastry blender or your fingers, rub reserved cream-cheese paste into dry ingredients until mixture resembles coarse meal.

Make a well in the center.

Add 3/4 cup buttermilk and stir with a fork until just combined.

(Dough will be quite soft.)

4.Turn dough out onto a well-floured surface and knead a few times.

(Do not overwork.)

Pat into a 3/4-inch-thick circle.

With a floured 2-inch cutter, cut out biscuits and place on prepared baking sheet.

Press dough scraps together and repeat to make 12 biscuits.

Brush tops with remaining 1 tablespoon buttermilk.

5.Bake biscuits for 10 to 12 minutes, or until lightly browned.

Transfer to a wire rack to cool slightly.

Serve warm.

MAKES 1 DOZEN BISCUITS.

110 calories per biscuit; 3 grams protein; 3 grams fat(1.

8 grams saturated fat); 18 grams carbohydrate; 230 mg sodium; 7 mg cholesterol; 1 gram fiber.

BISCUIT VARIATIONS Parmesan-Pepper Biscuits: In Step 3, stir 1/3 cup freshly grated Parmesan cheese and 1/4 teaspoon cayenne pepper into the dry ingredients before adding the cream- cheese paste.

Then, in Step 4, sprinkle 2 tablespoons grated Parmesan onto the buttermilk-brushed tops.

Bake as directed.

125 calories and 4 grams fat per biscuit.

Caramelized Onion Biscuits: Saute 1 large thinly sliced onion with 1 teaspoon sugar in 1/2 tablespoon canola oil over medium-high heat until golden brown (add a little water if needed to prevent scorching).

Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.

Set aside to cool.

Stir onions into the dry ingredients in Step 3.

Add 2/3 cup-rather than 3/4 cup buttermilk and form as directed.

Sprinkle 1 teaspoon kosher salt evenly over biscuits and bake as directed.

125 calories and 4 grams fat per biscuit.

Cooks Comments and Tips