Skip to main contentSkip to footer
Join now
Join now
Join now & get access to 13,000+ healthy, delicious recipes
Photo of Herbed breakfast biscuits by WW

Herbed breakfast biscuits

4
Points®
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
10
Difficulty
Moderate
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.

People Also Like

People Also Like