Buttermilk Biscuits

Prep/Total Time: 20 minutes prep, 15 minutes bake

Yield: 8 biscuits

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 tablespoons cold butter
• 3/4 to 1 cup buttermilk
• 1 tablespoon fat-free milk

1. In a bowl, combine the flour, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. Stir in enough buttermilk just to moisten dough.
2. Turn onto a lightly floured surface; knead 3-4 times. Pat or roll to 3/4-in. thickness. Cut with a floured 2-1/2 in. biscuit cutter. Place on a baking sheet coated with cooking spray. Brush with milk. Bake at 450 for 12-15 minutes or until golden brown.

Nutrition: (1 biscuit) 164 calories, 5 g fat, 3 g saturated fat, 13 mg cholesterol, 382 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g protein.

Comments: Have just as much flavor as the regular biscuits. Nice as buttery, and you don’t feel guilty eating a few extra. We made the biscuits smaller so there was a 16 biscuit yield and allowed us to have two for a serving.