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Perfectly Flaky, Moist Buttermilk Biscuits

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 Biscuits Hands-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

Directions 1. 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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