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Trim fat, not flavor, in biscuits

Trim fat, not flavor, in biscuits

 Warm biscuits are a great accompaniment to soups, chili and salads. 

And many people enjoy hearty breakfasts of biscuits and gravy or with a breakfast sandwich on a biscuit.

Making your own biscuits is easy even for those relatively new to baking. And kids enjoy helping with rolling out dough and cutting the biscuits.

For folks watching the amount of fat in their diets, it’s possible to trim some of the traditional fats without sacrificing flavor. You can use scramble up egg substitute and use turkey bacon instead of pork bacon for the breakfast sandwich. Or lighten up your gravy by skimming off fat.

Or you can make your biscuits even healthier.

The following recipe from The Associated Press shows how:

 Warm breakfast biscuits minus much of the fat 


Associated Press 

Tender, hot biscuits can be the crowning touch to a sumptuous breakfast, but they usually add regal amounts of fat.

In classic recipes, lard or butter gives the biscuits their moist and flaky texture — and as much as 9 grams of fat each. So how can the fat be reduced without ruining the results?

It’s easier than you might expect. Using low-fat buttermilk and substituting some of the all-purpose flour with cake flour is all it takes.

Years ago, buttermilk was a liquid byproduct of the butter-making process. Today, it is made by combining nonfat or low-fat pasteurized milk with lactic-acid bacteria, the same healthful bacteria you find in yogurt.

The slight acidity of buttermilk acts as a tenderizer to the flour in the biscuits and imparts a rich dairy flavor.

Cake flour is a specialty wheat flour often used for making cookies, cakes and other delicate baked items.

It’s milled to an extra-fine consistency and processed to have only about half the protein of all-purpose flour. As a result, it absorbs fat, such as butter, very well and helps to more evenly distribute that fats throughout a dough or batter.

This means you can add less fat to a baked good and still get moist and tender results.

This recipe for lower-fat buttermilk biscuits also substitutes canola oil for some of the butter to help reduce saturated fat even further.

If you want to make these for strawberry shortcake, cut them a bit larger and sprinkle the tops with sugar before baking.

Use any leftover buttermilk for making creamy low-fat and nonfat salad dressings.


Start to finish: 30 minutes (15 minutes active)

 3/4 cup low-fat buttermilk 

1 tablespoon canola oil 

1 cup all-purpose flour 

1 cup cake flour 

1 tablespoon sugar 

1-1/2 teaspoons baking powder 

1/2 teaspoon baking soda 

1/2 teaspoon salt 

1-1/2 tablespoons cold butter, cut into small pieces 

1 tablespoon low-fat milk, for brushing 

Heat the oven to 425 F. Coat a baking sheet with cooking spray.

In a measuring cup, combine the buttermilk and oil. Set aside.

In a large bowl, whisk together the all-purpose flour, cake flour, sugar, baking powder, baking soda and salt.

Using 2 knives or your fingertips, cut the butter into the dry ingredients until crumbly.

Make a well in the center and gradually pour in the buttermilk and oil mixture, stirring with a fork, until just combined.

Transfer the dough to a floured surface and sprinkle with flour. Lightly knead for 30 seconds, then pat or roll out to an even 1/2 inch thickness.

Use a 2-inch round cutter to cut the dough. Transfer the biscuits to the prepared baking sheet.

Gather any scraps of dough, pat to 1/2 inch thickness and cut more rounds.

Brush the tops of the biscuits with the milk. Bake for 8 to 12 minutes, or until the tops are golden brown. Serve hot.

Makes 10 servings.

 Nutrition facts per serving: 130 calories; 30 calories from fat; 3 g. fat (1 g. saturated; 0 g. trans fats); 5 mg. cholesterol; 22 g. carbohydrate; 3 g. protein; 0 g. fiber; 294 mg. sodium.


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