Food recipes
Lighter Than Light Buttermilk Biscuits (Weight Watcher Friendly)
Lighter Than Light Buttermilk Biscuits (Weight Watcher Friendly) Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate salt...
Lighter Than Light Buttermilk Biscuits (Weight Watcher Friendly)
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
butter, without salt
cheese, parmesan, hard
milk, buttermilk, fluid, cultured, lowfat
Directions:
Adjust oven rack to the middle position and heat oven to 450.
Line a baking sheet with parchment paper and set aside.
Pulse the flour, sugar, baking powder, salt and baking soda together in a food processor to combine.
scatter the butter and cream cheese over the top and continue to pulze until the mixture resembles coarse meal, about 15 pulses.
Transfer the mixture to a large bowl.
Stir in the buttermilk with a spatula until the dough comes together.
Turn out the dough onto a lightly floured counter.
Knead the dough gently until smooth, 8 10 times.
Pat the dough into a 9: circle, about 3/4" thick.
Using a floured cutter, stamp out 6 biscuits and arrange upside down on the prepared baking sheet.
Gather the remaining dough, pat into a 3/4" thick circle and stamp out the remaining 6 biscuits.
Bake until the biscuits begin to rise, about 5 minutes, then rotate the baking sheet and reduce the oven temperature to 400 degrees.
Continue to bake until golden brown, 12 to 15 minutes longer.
Transfer the biscuits to a wire rack and let cool for 10 minutes before serving.
Note: The biscuits can be stored in an airtight container at room temperature for up to 3 days.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
butter, without salt
cheese, parmesan, hard
milk, buttermilk, fluid, cultured, lowfat
Directions:
Adjust oven rack to the middle position and heat oven to 450.
Line a baking sheet with parchment paper and set aside.
Pulse the flour, sugar, baking powder, salt and baking soda together in a food processor to combine.
scatter the butter and cream cheese over the top and continue to pulze until the mixture resembles coarse meal, about 15 pulses.
Transfer the mixture to a large bowl.
Stir in the buttermilk with a spatula until the dough comes together.
Turn out the dough onto a lightly floured counter.
Knead the dough gently until smooth, 8 10 times.
Pat the dough into a 9: circle, about 3/4" thick.
Using a floured cutter, stamp out 6 biscuits and arrange upside down on the prepared baking sheet.
Gather the remaining dough, pat into a 3/4" thick circle and stamp out the remaining 6 biscuits.
Bake until the biscuits begin to rise, about 5 minutes, then rotate the baking sheet and reduce the oven temperature to 400 degrees.
Continue to bake until golden brown, 12 to 15 minutes longer.
Transfer the biscuits to a wire rack and let cool for 10 minutes before serving.
Note: The biscuits can be stored in an airtight container at room temperature for up to 3 days.