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Reduced Fat Buttermilk Biscuits

User Rating 4.5 Star Rating (2 Reviews)


Reduced Fat Buttermilk Biscuits

Reduced Fat Buttermilk Biscuits

Fiona Haynes
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.

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes


  • 2 cups all-purpose flour, lightly spooned into measuring cups, and leveled with a knife
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 4 tbsp (1/2 stick) unsalted cold butter, cut into pieces
  • 3 tbsp honey
  • 1 cup fat-free or low-fat buttermilk


Preheat the oven to 400 degrees.

Whisk flour, salt, baking powder, and baking soda in a large mixing bowl. Cut in butter pieces using a pastry blender (or instead with two knives). Add honey and buttermilk, and using a wooden spoon or a spatula, combine until just moist.

Turn the dough out on to a lightly floured surface. The biscuit dough will be a bit sticky. With floured hands, knead three or four times, then fold the dough in on itself before rolling it out to about a 3/4 inch thickness. Cut straight down with a 1 ¾-inch or a 2-inch round biscuit cutter dipped in flour, and place the biscuit rounds close together on a baking sheet lined with parchment paper or silicone mat. For some reason, biscuits (or scones) don't seem to rise as well if you twist the cutter.

Bake 10-12 minutes, until golden brown.

Serve warm

Yield 10-12 biscuits

Per Biscuit: Calories 137, Calories from Fat 39, Total Fat 4.2g (sat 2.5g), Cholesterol 11mg, Sodium 207mg, Carbohydrate 21.5g, Fiber 0.6g, Protein 2.9g

User Reviews

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 5 out of 5
Perfect biscuits!, Member mcaffa80

I whipped up a batch of these buttermilk biscuits for Thanksgiving and they turned out GREAT! I used only 2 tablespoons of honey so they would taste better with the gravy. I will definitely make these again!

1 out of 1 people found this helpful.

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