Healthy Biscuit Recipes

These petite quick breads aren't difficult to master and always taste just right.

Healthy Biscuit Recipes

Photo: Becky Luigart-Stayner

Healthy Biscuit Recipes

If you think you need to hail from a Southern state to master the art of biscuit making, think again. Our recipes are absolutely scrumptious and easy too.

We're starting with a classic, Flaky Buttermilk Biscuits.

The less you knead the dough, the lighter and more tender your biscuits will be. Fat-free buttermilk adds a lovely tang and encourages a moist texture. This method of folding the dough creates irresistible flaky layers. To maximize the number of biscuits you get from the recipe, gather the dough scraps left after cutting, and gently pat or reroll them to a ¾-inch thickness.

View Recipe: Flaky Buttermilk Biscuits

Purple Basil Parmesan Biscuits

Photo: Becky Luigart-Stayner

Purple Basil Parmesan Biscuits

Parmigiano-Reggiano cheese and purple basil provide a fresh twist on buttery biscuits. Tender-biscuit tip: Make sure to use chilled butter, and stop cutting the butter into the dough when the mixture has pea-size nuggets.

View Recipe: Purple Basil Parmesan Biscuits

Spiced Pumpkin Biscuits

Photo: Becky Luigart-Stayner

Spiced Pumpkin Biscuits

These light, flavorful biscuits are the perfect complement to a meal, especially when paired with Orange Blossom Honey Butter. A light hand with the dough will help to ensure tender biscuits.

View Recipe: Spiced Pumpkin Biscuits

Seeded Cornmeal Biscuits

Photo: Becky Luigart-Stayner

Seeded Cornmeal Biscuits

Measure the cornmeal as you would flour, lightly spooning into a measuring cup, to prevent a dry, tough biscuit. We achieved the best results baking one sheet of biscuits at a time. Skip the seed topping for a simpler breakfast biscuit.

View Recipe: Seeded Cornmeal Biscuits

Potato-Sour Cream Biscuits

Potato-Sour Cream Biscuits

Mashed potatoes give these unique biscuits density and body, but they're still crisp and buttery.

View Recipe: Potato–Sour Cream Biscuits

Parmesan-Pepper Biscuits

Photo: Becky Luigart-Stayner

Parmesan-Pepper Biscuits

Our classic biscuit recipe is revved up with the addition of Parmesan cheese and pepper. You'll love the slight bite that these ingredients bring to the table.

View Recipe: Parmesan-Pepper Biscuits

Cheddar-Bacon Drop Biscuits

Photo: Randy Mayor

Cheddar-Bacon Drop Biscuits

Add a savory note to biscuits with sharp cheddar cheese and applewood-smoked bacon.

View Recipe: Cheddar-Bacon Drop Biscuits

Angel Biscuits

Photo: Becky Luigart-Stayner

Angel Biscuits

These angel biscuits are light, fluffy, and oh-so-delicious. Serve with bacon, scrambled eggs, and cheese for a homemade breakfast sandwich, or with supper for a tasty side.

View Recipe: Angel Biscuits

Sweet Potato Biscuits

Photo: Becky Luigart-Stayner

Sweet Potato Biscuits

These bite-sized biscuits are perfectly sweet. They are delicious when served with a comforting fall dinner, but we love them year-round too.

View Recipe: Sweet Potato Biscuits

Sour Cream, Cheddar, and Green Onion Drop Biscuits

Photo: Becky Luigart-Stayner

Sour Cream, Cheddar, and Green Onion Drop Biscuits

Roll out these biscuits, or drop into 12 muffin tins and bake the same amount of time. These are best the same day they're baked, but you can store them in an airtight container for up to two days. To warm them, wrap loosely in aluminum foil, and place in a 300° oven for five to 10 minutes.

View Recipe: Sour Cream, Cheddar, and Green Onion Drop Biscuits

Herb and Onion Wheat Biscuits

Photo: Becky Luigart-Stayner

Herb and Onion Wheat Biscuits

The onion is puréed so that its flavor carries throughout the biscuits. You can make and freeze the biscuits up to a week ahead. When ready to serve, thaw, wrap in foil, and heat in a 325º oven for 10 to 12 minutes or until thoroughly heated.

View Recipe: Herb and Onion Wheat Biscuits

Potato-and-Cheese Biscuits

Potato-and-Cheese Biscuits

For a rustic presentation, bake and serve these delicious biscuits in a cast-iron skillet.

View Recipe: Potato-and-Cheese Biscuits

Sun-Dried Tomato Semolina Biscuits

Sun-Dried Tomato Semolina Biscuits

These biscuits recieved rave reviews from readers. EllenDeller writes, "Wow! Are these good! I made exactly half the recipe, and I'm afraid to say that my husband and I ate them all. Crisp on the outside, fluffy on the inside, great savory, buttery flavor. Mixed in food processor and used cornmeal instead of semolina flour."

View Recipe: Sun-Dried Tomato Semolina Biscuits

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