With a Grateful Prayer and a Thankful Heart: Lightened Feather-Light Buttermilk Biscuits

Monday, October 27, 2014

Lightened Feather-Light Buttermilk Biscuits

The forth time was the charm.
I made these biscuits four times (five, if you count the time during our cooking class) to get to the recipe and the technique I felt comfortable with.
You see, I am a northern girl that wasn't raised making biscuits.  I am also a cook that much prefers less rather than more messiness when following a recipe such as this one.

I totally get the concept behind the very wet dough producing a tender and moist biscuit, but I confess, my gut was horrified as I looked into the bowl of soupy mess. Even though each batch baked up well and tasted delicious, I personally could not get past the goop-y, shapeless globs.
I don't have a photo, but the batter did firm up a bit after resting 3 minutes as shared in the directions.
But, still a very wet, cottage cheese like texture.
So, I experimented.
First by increasing the flour from 7.5-ounces to 9-ounces.
Better but I still wasn't pleased that the dough/batter ran together.
As you can see in the photo above, they baked nicely but the individual biscuits were indiscernible.
Then I decided to lighten the whole recipe by using lower-fat and less milk, thus reducing the calories. It also took away the uncertain amount of additional flour sprinkled on during shaping.
You can see the difference in these photos
Now, I am happy with the results!
Here is what I did. The steps are the same as in the photo collage above.
Lightened Feather-Light Buttermilk Biscuits
adapted from Viking Cooking Class Shirley's Feather-Light Biscuits

yield 8 biscuits

shortening for greasing the pan
9-ounces soft wheat, self-rising flour (I used King Arthur)
1/8 teaspoon baking soda
1/4 teaspoon fine salt
1 tablespoon granulated sugar
3 tablespoons chilled shortening (preferably zero trans-fat)
3/4 cup cold buttermilk made by stirring together 1 Tbs. freshly squeezed lemon juice and 1 cup 2% milk and measuring 3/4-cup for recipe
1/4 cup cold fat-free half & half
1 1/2 Tablespoons butter, melted

Preheat oven to 475 degrees F. Adjust an oven rack to just above the middle position. Grease an 8-inch round cake pan with shortening.

With a whisk, combine self-rising flour, baking soda, salt and sugar in a medium-mixing bowl. With a pastry cutter, work the shortening into the flour mixture until there are no shortening lumps larger than a big pea.

Stir in buttermilk and half & half, just until combined and let stand for 2 to 3 minutes to allow the liquid to be absorbed.

Spray a 2-inch ice cream scoop with cooking spray; Spoon dough onto baking pan beginning with one in the center.

Brush biscuits with melted butter, and bake until lightly browned, about 17 minutes. Cool for 1 or 2 minutes in the pan, then turn out onto a cooling rack.

My very favorite way to enjoy biscuits is with jelly or jam and a cup of chamomile tea :)
The next day, I love them sliced and toasted!


Mary G said...

Finally I see a healthy biscuit recipe! My husband has to eat "heart healthy" and it's hard to find blogs that offer his kind of recipes.
He has been asking me to make him biscuits and now I finally can, using your healthier recipe. God used you to give us this recipe and so my husband's desire for biscuits will be fulfilled. Thanks for this recipe!
I love your blog; so glad I found it!

Tori Leslie said...

Looks like a great recipe and yummy biscuit. Could you make them gluten free now? ;0)

Melissa @ My Recent Favorite Books said...

Oh my goodness, these look so good! =)

bj said...

ummm, these look amazing.I do love a good biscuit.
I will give your recipe a try, for sure.
If you can, next time use real buttermilk and you will be surprised how good it makes biscuits...I can't wait to try your recipe. Thanks so much.

Susan said...

Oooooo, LDH, they look so good! Thanks for the recipe. Susan

Deb said...

Thank you for this. I will try these, for sure. Deb

Debbie Huffaker said...

I love biscuits but I'm trying to lose weight. Surely one of these wouldn't hurt! They look delicious!

Just a little something from Judy said...

I prefer less messiness too, and I can't believe how good these look and how simple you make it appear to make them. Maybe I will try them, and pray they turn out looking just like yours do. I wish you taught cooking classes. I would sign up right away:)

bj said...

me, again...:)
may I share your photo and recipe on a biscuit post I have coming up?

SavoringTime in the Kitchen said...

They look delicious, Lorraine! There is nothing like a flaky biscuit and I love the idea of a lightened version.

Tiffany Bobb said...

These look fantastic! I experimented with buttermilk biscuits last week. It definitely takes practice to make them perfect. I had them with everything you put in a chicken pot pie. I guess I was too lazy to roll the pie dough.


SarahGeorge said...

You should publish a recipe book Lorraine! You tried 5 times!! O my! But see the end product is marvelous and you've give a healthy recipe as well! And not only a recipe book, but a book about what all you are blogging. I'm sure it would be helpful for the young mothers like me:)

Gypsy Heart said...

Hmmm, I love biscuits! My mother made them every morning & that hooked me in.
I used to make them every Sunday but no one's home now and I just make them for company and rarely just for me.

Glad you made the recipe for you!

Marlene Detierro said...
This comment has been removed by the author.
Marlene Detierro said...
This comment has been removed by the author.
Marlene Detierro said...

Ooooh I love Biscuits with jam, or bacon, and these look wonderful..

I will have to try these out tomorrow. Thank you for the recipe!

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