- Total Time
These biscuits are rich and flaky — a lightened-up version of a Southern favorite.
all-purpose flour1 ½ cup(s)
baking powder1 ½ tsp
baking soda½ tsp
table salt¼ tsp
regular butter¼ cup(s), cold
low-fat buttermilk½ cup(s), cold
all-purpose flour1 Tbsp, for rolling out dough
- Preheat oven to 450ºF.
- In a medium bowl, combine flour, baking powder, baking soda and salt; mix well.
- Cut cold butter into about 8 pieces. Work butter into flour mixture with a pastry cutter, knife or fork until butter forms pieces the size of small peas. (Do not blend butter in completely; dough should look lumpy.)
- Make a well in center of dough and pour in buttermilk. Work buttermilk into dough just enough to moisten all of flour: start with a pastry cutter and finish by kneading dough against side of bowl about 4 to 6 times until all flour has been worked in and dough comes together. Do not overwork; small pieces of butter should still be visible.
- Working on a lightly floured surface, roll out dough into a 6- X 8-inch rectangle, about 1/2-inch thick. Cut dough into 12 equal pieces with a sharp knife. Place biscuits on an ungreased cookie sheet and bake until tops start to turn golden, about 10 to 12 minutes. Yields 1 biscuit per serving.