Name: Reduced-Fat Buttermilk Biscuits
Total time: 45 min
Cuisine: SouthernAmerican
Ingredients: 3 cups (15 ounces/425 grams) all-purpose flour; 1 tablespoon sugar; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 3/4 teaspoon salt; 4 tablespoons unsalted butter , cut into 1/2-inch pieces and frozen for 1 hour; 3 tablespoons Neufchatel (1/3 less fat) cream cheese , cut into 1/2-inch pieces and frozen for 1 hour; 1 1/4 cups nonfat buttermilk

Why This Recipe Works

We eliminated shortening from our Reduced-Fat Buttermilk Biscuits because it adds little in terms of flavor and it’s more caloric than butter. Ultimately, a combination of butter and neufchatel (one-third fat reduced cream cheese) provided enough buttery flavor and tenderness to distinguish the biscuits from rolls, while reducing the fat of each biscuit by almost two-thirds. Our full-fat, original recipe used 2 percent buttermilk, but when we replaced it with fat-free buttermilk, tasters barely even noticed.

Before You Begin

Underbaked, these biscuits are gummy. Check under a biscuit after 17 minutes. If the underside is still pale, bake up to 3 minutes more until golden brown on top and bottom.

Instructions

MIX DOUGH Adjust oven rack to middle position and heat oven to 450 degrees. Line baking sheet with parchment paper. Pulse flour, sugar, baking powder, baking soda, salt, butter, and cream cheese in food processor until mixture resembles coarse meal; transfer to large bowl. Stir in buttermilk until combined.

CUT BISCUITS On a lightly floured surface, knead dough until smooth, 8 to 10 times. Pat dough into 9-inch circle, about ¾ inch thick. Using 2½-inch biscuit cutter dipped in flour, cut out rounds of dough and arrange on prepared baking sheet. Pat remaining dough into ¾-inch-thick circle and cut out remaining biscuits.

BAKE BISCUITS Bake until biscuits begin to rise, about 5 minutes, then rotate pan and reduce oven temperature to 400 degrees. Bake until golden brown, 12 to 15 minutes more, then transfer to wire rack. Serve warm.