Reduced-Fat Biscuits

Makes 12 servings, 3.5 ounces each
From: Cook’s Country Magazine, June/July 2009


Ingredients:

3 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
4 tablespoons unsalted butter, cut into 1/2-inch pieces and frozen for 1 hour
3 tablespoons Neufchatel (1/3 less fat) cream cheese, cut into 1/2 –inch pieces and frozen for 1 hour
1 ¼ cups low-fat buttermilk

Directions:

1. Adjust rack to middle position and heat oven to 450°F. Pulse flour, sugar, baking powder, baking soda, salt, butter, and cream cheese in a food processor or blender until the mixture resembles coarse meal; transfer to a large bowl. Stir in buttermilk until combined.
   
2. On a lightly floured surface, knead dough until smooth, 8 to 10 times. Pat dough into 9-inch circle, about ¾-inch thick. Using a 2½-inch biscuit cutter dipped in flour, cut out rounds of dough and arrange on prepared baking sheet. Pat remaining dough into ¾-inch-thick circle and cut out remaining biscuits.
   
3. Bake until biscuits begin to rise, about 5 minutes, then rotate pan and reduce oven temperature to 400°F. Bake until golden brown, 12 to 15 minutes more, then transfer to a wire rack. Serve warm.
   

Nutrition Facts

Calories 260
Calories from Fat 45
Total Fat 5 g
Saturated Fat 3 g
Cholesterol 15mg
Sodium 340 mg
Total Carbohydrate 47 g
Dietary Fiber 1 g
Sugars 4 g
Protein 7 g
Vitamin A 4%
Vitamin C 0%
Calcium 10%
Iron 15%

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