Low Fat Buttermilk Biscuits
Discover the perfect balance of comfort and health with these Low Fat Buttermilk Biscuits, a lighter spin on a beloved classic. Made with non-fat Greek yogurt and low-fat buttermilk, these biscuits are fluffy, tender, and full of rich flavor without the extra calories. The recipe utilizes a clever technique of layering the dough to create irresistible flakiness, while chilled unsalted butter ensures a delicate crumb. Ready in under 30 minutes, this easy recipe is ideal for breakfast, brunch, or as a savory side to your favorite soups and stews. Whether you’re watching your calories or simply craving a healthier version of traditional buttermilk biscuits, this recipe will not disappoint!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 tablespoons Unsalted butter, chilled
- 0.75 cup Non-fat Greek yogurt
- 0.5 cup Low-fat buttermilk
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
Cut the chilled unsalted butter into small cubes and add them to the flour mixture. Use a pastry cutter or two forks to blend the butter into the flour until the mixture resembles coarse crumbs.
In a separate bowl, mix the non-fat Greek yogurt and low-fat buttermilk until smooth and well combined.
Make a well in the center of the dry ingredients, and pour the yogurt-buttermilk mixture into the well.
Gently stir the mixture with a spoon or spatula until just combined. Be careful not to over-mix, as this can result in tough biscuits.
Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. If sticky, add a small amount of flour as needed.
Pat the dough into a rectangle about 1/2 inch thick. Fold the dough in half and pat down again. Repeat this folding step two more times to create layers.
Use a biscuit cutter or a floured glass to cut out the biscuits. Transfer them to the prepared baking sheet, leaving about an inch of space between each.
Bake in the preheated oven for 10 to 12 minutes, or until the biscuits are golden brown on top.
Remove from the oven and let cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
1248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 3353 mg | 146% | |
| Total Carbohydrate | 201.7 g | 73% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 12.8 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 337 mg | 26% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 698 mg | 15% | |
*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.
