Audrey's Apron

Biscuits.

Hot, flaky, buttery biscuits.

They are a southern staple.

Unfortunately, they aren’t the most healthy choice due to all the butter and flour. So, here is a little trick to cut the calories/fat in half.

Ready?

Roll the dough out thinner.

While I know this is probably not earth-shattering, it does the trick. The downside to this, of course, is that you are left with a much thinner biscuit. Every bite is still delicious and rich, but it is something to consider. If you are content with just 1 biscuit, feel free to make your biscuits as thick as you’d like.

Here’s another tip: if you are like me and never have buttermilk in the fridge, you can easily make your own by mixing 1 cup milk (I use skim) + 1 Tbsp. lemon juice. Let it sit for about 5 minutes and it can substitute buttermilk in any recipe!

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We love to top these with homemade apple butter (recipe coming soon!), honey, or jam.

Hope you enjoy these as much as we did!

Homemade Southern Biscuits

Ingredients:

4 cups all-purpose soft-wheat flour, such as White Lily

2 Tbsp. baking powder

1 tsp. salt

1 tsp. baking soda

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1/2 cup cold butter, cubed

2 cups buttermilk (or you can do what I did…1 cup skim milk + 1 Tbsp lemon juice. Let it sit for 5 minutes before using)

1-2 Tbsp. melted butter

1. Preheat oven to 450F. Sift together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender, until mixture resembles small peas. Stir in buttermilk with a fork until dough forms a ball.

2. Turn dough out onto a well-floured sheet of wax paper. Sprinkle dough with flour, and flatten into a disk. Cover and chill for about 15 minutes.

3. Remove wax paper, and turn dough out onto a well-floured surface; sprinkle with flour. Pat dough into 1/2 inch thickness. Cut with a 3-inch cutter, reshaping scraps once (or else they get tough). Place biscuits 1 inch apart on an ungreased baking sheet.

4. Bake at 450F for 10-12 minutes or until golden brown. Brush immediately with melted butter. Serve hot.

Note: I halved this recipe and got about 10 biscuits because I rolled the dough out thinly. The original recipe should make 12.

Approximate Nutritional Information per biscuit: Calories: 102 Carbs: 10 g Fat: 6 g Protein: 2 g Sugar: 0 g

Recipe adapted from Southern Living, February 2013.

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