Reduced Fat Buttermilk Biscuits

Where I come from (England), biscuits are those hard, sweet baked things we dunk in our tea, or as is more common in the US, in milk. In the United States, I learned that biscuits take on the appearance of what I would normally call scones--those tender, flaky baked rounds I would enjoy with a little butter (or, more indulgently, cream) and jam. I was also initially surprised to learn that American biscuits are often accompanied by gravy and regarded more as savory than sweet. I can stretch to honey or even a bit of maple syrup with my American biscuits, but I haven't yet made the leap to gravy. Still, as my children are American born, I try and adapt and do things the American way, so I am now perfectly used to referring to cookies insted of biscuits and biscuits instead of scones. I will gradually come round to pouring gravy over my biscuits, and I will no doubt wonder why I hadn't done it long before. In the meantime, here's a recipe for tender, flaky, reduced-fat buttermilk biscuits that both sides of the Atlantic can enjoy--with gravy or with jam. If you're looking for a variation, you should try these Reduced-Fat Pumpkin Biscuits.