Tender, golden biscuits at approximately 99 calories each. Light buttermilk keeps these genuinely fluffy without the extra fat.
These Homestyle Buttermilk Biscuits use low-fat buttermilk in place of whole milk, so they still turn out tender and golden without the extra fat of a traditional recipe. They come together quickly at around 99 calories and 2 WW Classic Points per biscuit.
Recipe Info
Makes: 15 biscuits | Prep Time: 15 minutes | Cook Time: 12 minutes | Calories per biscuit: ~99
Nutrition per Serving (Estimated)
Protein: 2g | Fat: 3g | Carbohydrates: 15g | Fiber: 1g
WW Classic Points: Approximately 2 points per biscuit (in line with the original recipe, which was already light thanks to low-fat buttermilk). Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 250g / 2 cups plain flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 160ml / 2/3 cup 1% fat buttermilk
- 3 tablespoons plus 1 teaspoon vegetable oil
Instructions
- Preheat the oven. Preheat to 230C (450F).
- Mix the dry ingredients. In a medium bowl, combine the flour, baking powder, baking soda, salt, and sugar.
- Combine. In a small bowl, stir together the buttermilk and oil. Pour over the flour mixture and stir until well combined.
- Knead and cut. On a lightly floured surface, knead the dough gently for 10 to 12 strokes. Roll or pat the dough to 2cm (3/4in) thickness. Cut with a 5cm (2in) biscuit or cookie cutter, dipping the cutter in flour between cuts. Transfer to an ungreased baking sheet.
- Bake. Bake for 12 minutes, or until golden brown. Serve warm.
Serving Suggestions
- Serve warm with a small amount of jam or honey
- Pair with scrambled eggs for a hearty breakfast
- Use as the base for a light strawberry shortcake
- Serve alongside soup or chili for dipping
- Split and toast leftover biscuits for a quick snack
Tips and Variations
- Handle the dough gently and avoid over-kneading, which can make the biscuits tough
- Pressing straight down with the cutter, rather than twisting, helps the biscuits rise evenly
- These are best served the day they are made, while still warm and tender
- A pinch of garlic powder or dried herbs makes a nice savory variation
- Reroll scraps gently to minimize waste, though the first cut biscuits will always be the most tender
Why This Recipe Works
Low-fat buttermilk keeps these biscuits genuinely tender and flavorful without the higher fat of whole milk and butter used in traditional versions. A hot oven and a light touch when kneading are what give these their classic tall, flaky rise.
Storage and Reheating
Store cooled biscuits in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Warm briefly in the oven or toaster before serving. These also freeze well for up to 2 months.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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