Lighter Buttermilk Biscuits
Elevate your breakfast game with these Lighter Buttermilk Biscuits—fluffy, flaky, and irresistibly golden without the hefty dose of butter and cream found in traditional recipes. This quick-and-easy biscuit recipe uses a clever combination of Greek yogurt and low-fat buttermilk to deliver rich, tangy flavor and tender texture while keeping things light. The secret to perfect layers? A simple folding technique that ensures each bite has the ideal balance of crisp edges and airy softness. With just 15 minutes of prep and 12 minutes of baking, these lighter biscuits are perfect for busy mornings or weekend brunch spreads. Serve them warm with a pat of butter, a drizzle of honey, or your favorite jam for a guilt-free indulgence!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoons Baking powder
- 0.25 teaspoons Baking soda
- 0.5 teaspoons Kosher salt
- 3 tablespoons Cold unsalted butter
- 0.5 cups Plain Greek yogurt (2% or full-fat)
- 0.75 cups Low-fat buttermilk
- 1 tablespoons Optional: melted butter for brushing
Instructions
Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
Using a box grater, grate the cold butter directly into the flour mixture. Alternatively, cut the butter into small cubes and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs.
In a separate small bowl, mix the Greek yogurt and buttermilk until smooth. Pour the mixture into the dry ingredients and gently stir with a fork or spatula until the dough just comes together. Be careful not to overmix.
Turn the dough out onto a floured surface and gently pat it into a rectangle about 1-inch thick. Fold the dough over itself into thirds, as if folding a letter, and pat it out again. Repeat this folding process two more times to create flaky layers.
After the final fold, pat the dough out into a 1-inch thick rectangle. Use a 2.5-inch round biscuit cutter to cut out your biscuits. Press straight down—do not twist the cutter, as this can prevent the biscuits from rising properly. Gather any scraps, gently reshape, and cut to make more biscuits.
Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart for crusty edges or closer together for softer sides. If desired, brush the tops with melted butter for extra flavor and color.
Bake in the preheated oven for 10-12 minutes, or until the biscuits are golden brown and puffed. Remove from the oven and let cool on the baking sheet for 2-3 minutes before serving warm.
Nutrition Facts
Calories |
1465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 68% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 2200 mg | 96% | |
| Total Carbohydrate | 203.3 g | 74% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 12.7 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 376 mg | 29% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 665 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
