Saturday, January 29, 2011

Light Buttermilk Biscuits

A few weeks ago I made my favorite crockpot roasted chicken along with some roasted veggies. Being the carb-o-holic that I am, I couldn't simply leave well enough alone- I had to add some carbs to the meal. In passing my father mentioned that I needed biscuits with this meal and I couldn't agree more. Buttermilk biscuits it is.

The original recipe calls for rolling the dough out and cutting it with a biscuit (circle) cutter. I just wasn't in the mood. It was Sunday night, I had done nothing relaxed all day and wasn't in the mood to end the cycle. So I just grabbed a spoon and dropped the dough on a sheet. Hey- it may be lazy, but drop biscuits are wonderful, no? And wonderful these were. I could tell they were lighter, they weren't as buttery and rich tasting as traditional biscuits, but to me that's ok. John didn't know they were a lighter recipe so I guess maybe I could only tell because I knew. These will be made again and again, I assure you of that!

Source: Slightly adapted from

1 cup all purpose flour
1.5 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 tbsp. butter, chilled and cut into small pieces
1/2 cup lowfat buttermilk
Cooking spray

1- Preheat the oven to 450.
2- Add flour, baking powder, baking soda, and salt in a bowl. Stir well.
3- Using a pastry cutter, or two knives, cut the butter into the flour mixture until it resembles course crumbs. (I also used my hands to really work the butter in.)
4- Knead the dough 4-5 times.
5- Using a large spoon, drop the biscuit dough onto cookie sheets covered with cooking spray (or a silpat). Bake for 10 minutes or until golden.

Yields 7 biscuits

** 3 Points Plus per biscuit, 7 biscuits total


  1. I stopped rolling out dough for biscuits years ago and am now a firm believer in the dropped version! Thanks for a good looking recipe.