Herbed breakfast biscuits
4
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 10 • Difficulty: Easy
While not time-consuming to make, these herbed buttermilk biscuits will take your breakfast from good to great. The mix of cake flour and all-purpose flour is crucial in these biscuits. The cake flour makes them light and airy on the inside and the all-purpose flour helps the exterior brown and provides a nice bite. The buttermilk adds a rich, tangy flavor to the biscuits. We opted to cut the biscuits out instead of using a biscuit cutter to prevent rerolling the dough, saving time and preventing potentially tough biscuits. Enjoy these plain or serve them with your favorite jelly, jam, or preserves.
Ingredients
All-purpose flour
1 cup(s)
Cake flour
1 cup(s)
Baking powder
2 tsp
Baking soda
1 tsp
Table salt
¼ tsp
Fresh parsley
1 Tbsp, thyme or oregano, fresh, chopped
Chives
1 Tbsp, fresh, chopped
Low fat cream cheese
2 Tbsp
Light butter
2 Tbsp, cut into small pieces
Regular soy cheese
1 slice(s), with herbs and garlic, grated
1% low fat buttermilk
¾ cup(s)
Instructions
1
Preheat oven to 400ºF. Coat a baking pan with cooking spray.
2
Whisk together flour, cake flour, baking powder, baking soda, salt and herbs. Add cream cheese, soy cheese and butter, cutting into flour with a pastry cutter or with two table knives.
3
Stir in buttermilk.
4
Turn dough onto a floured surface and roll it out to 1/2-inch thickness. Cut dough into 10 square or rectangular biscuits.
5
Set biscuits on prepared pan and bake until golden brown on top, 15 to 20 minutes.
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