Cooking Light Contributor
December 24, 2015

This rich biscuit recipe comes together easily with our homemade biscuit mix. Spreading out the dough rounds on a baking sheet (instead of placing them right next to each other) allows the edges to brown and bake up crisp. Your family and friends will beg for seconds.

Buttermilk BiscuitsHands-on time: 5 min. Total time: 20 min.Serve these biscuits with a smear of your favorite jam or jelly or a bit of apple butter.

Ingredients• 2 2/3 cups Biscuit Mix• 6 tablespoons chilled butter, cut into pieces• 1 1/4 cups nonfat buttermilk• Cooking spray

Directions1. Preheat oven to 450°.

2. Place Biscuit Mix in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until moist. Pat dough to 3/4-inch thickness on a lightly floured surface. Cut with a 2 1/4-inch biscuit cutter into 14 biscuits.

3. Place on a baking sheet lined with parchment paper. Coat biscuits with cooking spray. Bake at 450° for 13 to 15 minutes or until lightly browned.

Note: If you’d like to freeze these biscuits, prepare the recipe through step 2, and place the raw biscuits on a baking sheet. Cover them with plastic wrap, and place in the freezer. Once they’re frozen, transfer to a zip-top plastic bag and freeze for up to 2 months.

Serves 14 (serving size: 1 biscuit)CALORIES 140; FAT 5.3g (sat 3.2g, mono 1.4g, poly 0.3g); PROTEIN 3g; CARB 19g; FIBER 1g; CHOL 14mg; IRON 1mg; SODIUM 267mg; CALC 103mg

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