Low Fat Flaky Breakfast Biscuits
Start your morning right with these irresistibly light and **Low Fat Flaky Breakfast Biscuits**, the perfect balance of flavor and health-conscious ingredients. Made with **low-fat buttermilk**, a touch of **honey**, and just 3 tablespoons of **cold unsalted butter**, these biscuits deliver a tender, flaky texture while remaining lighter in fat. The recipe uses classic folding techniques to create layers, ensuring a professional-quality flakiness right from your kitchen. Ready in under 30 minutes and serving up to 10, they’re an ideal accompaniment to eggs, fresh fruit, or your favorite spread. Whether you're embracing a low-fat lifestyle or simply craving a wholesome homemade biscuit, these golden delights are sure to satisfy.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoon salt
- 0.25 teaspoon baking soda
- 3 tablespoons cold unsalted butter
- 1 cup cold low-fat buttermilk
- 1 tablespoon honey
- 1 tablespoon light olive oil
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 flour, baking powder, salt, and baking soda.
Cut the cold unsalted butter into small cubes. Add the butter cubes to the flour mixture.
Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the cold low-fat buttermilk, honey, and light olive oil until well combined.
Create a well in the center of the flour mixture and pour in the buttermilk mixture.
Gently stir with a spatula or wooden spoon until the dough just comes together. Be careful not to overmix; the dough should be slightly sticky.
Turn the dough out onto a lightly floured surface. Gently knead it a few times until it holds together.
Pat the dough into a 3/4-inch-thick rectangle. Fold the rectangle into thirds as if folding a letter.
Pat the dough out again into a 3/4-inch-thick rectangle.
Use a 2-inch round biscuit cutter to cut out biscuits and place them on the prepared baking sheet. Re-roll the scraps if necessary but try to limit the number of rerolls to keep the biscuits tender.
Bake the biscuits in the preheated oven for 10 to 12 minutes or until they are golden brown and flaky.
Remove from the oven and let them cool slightly on a wire rack. Serve warm.
Nutrition Facts
Calories |
1472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 2885 mg | 125% | |
| Total Carbohydrate | 217.8 g | 79% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 29.7 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 327 mg | 25% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 647 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.
