Buttermilk Bisquits Recipe

Looking for an easy Buttermilk Bisquits recipe? Learn how to make Buttermilk Bisquits using healthy ingredients.


Submitted by phdbeth

Makes 12 servings



Cooking Light November 2008 popular at Christmastime

Recipe Ingredients for Buttermilk Bisquits

9 oz flour, whole grain
2 1/2 tsp baking soda
1/2 tsp salt
5 T butter, chilled
3/4 c buttermilk, lowfat
3 T honey

Recipe Directions for Buttermilk Bisquits

  1. Preheat oven to 400 degrees.

  2. Place first 3 ingredients in food processor, pulse to combine.

  3. Add butter and process until mixture resembles course meal (i.e., butter is in small pieces throughout the dry ingredients).

  4. Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture, stirring just until moist.

  5. Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5?inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Reroll dough into a (1/2-inch-thick) 9 x 5?inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400 for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.

  6. Spiced Pumpkin Biscuits: Add 1 1/4 teaspoons pumpkin pie spice to flour mixture. Decrease buttermilk to 1/3 cup; add 3/4 cup canned pumpkin to buttermilk mixture. Bake at 400 for 14 minutes. Yield: 14 servings (serving size: 1 biscuit).

  7. CALORIES 122 (32% from fat); FAT 4.3g (sat 2.6g, mono 1.1g, poly 0.2g); PROTEIN 2.3g; CARB 18.9g; FIBER 0.9g; CHOL 11mg; IRON 1.1mg; SODIUM 192mg; CALC 59mg Note: This is one calorie more than the plain buttermilk recipe.

  8. Parmesan-Pepper Biscuits: Add 1 teaspoon freshly ground black pepper to flour mixture. Decrease butter to 1/4 cup. Add 1/2 cup (2 ounces) grated fresh Parmesan cheese to buttermilk mixture. Bake at 400 for 13 minutes. Yield: 14 servings (serving size: 1 biscuit).

  9. CALORIES 131 (32% from fat); FAT 4.7g (sat 2.9g, mono 0.9g, poly 0.2g); PROTEIN 4.2g; CARB 18.5g; FIBER 0.5g; CHOL 13mg; IRON 0.9mg; SODIUM 239mg; CALC 98mg Note: 10 calories more than the original recipe.

Categories

Breads

Nutrition Facts
Serving Size 48.9g
Amount Per Serving
Calories
137
Calories from Fat
48
% Daily Value*
Total Fat
5.3g
8%
Saturated Fat
3.2g
16%
Trans Fat
0.0g
Cholesterol
13mg
4%
Sodium
410mg
17%
Potassium
113mg
3%
Total Carbohydrates
20.5g
7%
Dietary Fiber
2.6g
10%
Sugars
5.1g
Protein
3.5g
Vitamin A 3% Vitamin C 0%
Calcium 3% Iron 5%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • High in manganese
  • High in selenium
  •   Bad points
  • High in saturated fat
  • High in sodium
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