The Secret to a Light Biscuit
My grandkids call these my “cloud biscuits.” They are so light and fluffy. The secret is keeping everything very cold. I freeze the butter and cream cheese. This makes little pockets of steam in the oven. That steam lifts the dough up high.
Why does this matter? Cold fat is the heart of a good biscuit. When it melts slowly in the heat, it creates those flaky layers we all love. I still laugh at the time I used soft butter. The biscuits were flat as pancakes! What’s your biggest kitchen mistake? I bet we’ve all had one.
A Smarter Way to Make Them
We are using a neat trick here. We swap in Neufchatel cream cheese. It has less fat than regular butter. But it still gives that rich, tangy taste. You mix it right in with the flour. The food processor makes it so easy. Just a few pulses and you’re done.
*Fun fact*: Neufchatel cheese is originally from France! It’s been made for over a thousand years. Isn’t that amazing? Using it here keeps our biscuits tender. Why this matters? Good food can still be kind to us. We don’t have to give up flavor.
The Joy of Kneading
Now, turn the dough onto your counter. Knead it just 8 to 10 times. Feel the dough become smooth under your hands. This is my favorite part. It feels like magic. Pat it into a circle. Use a glass or a biscuit cutter to make your rounds.
Don’t twist the cutter. Just press straight down. Twisting seals the edges. Then the biscuits can’t rise as well. I learned that from my own grandma. Do you have a cooking tip passed down in your family? I’d love to hear it.
Watch Them Rise
Pop them in a very hot oven. You’ll start at 450 degrees. This gives them a quick burst of heat. It helps them start to rise. After five minutes, you turn the heat down to 400. This lets them cook through without burning.
Here is the most important step. Please check the bottoms! Lift one up after about 17 minutes. If it’s pale, bake a little longer. A golden bottom means they are done. Doesn’t that smell amazing? A pale bottom makes a gummy biscuit. We don’t want that.
Warm From the Oven
Take them out and let them rest for just a minute. Then, break one open. The steam puffs out. You see all those soft layers inside. Serve them warm with a little jam or honey. They are perfect for a weekend breakfast.
Why this matters? Sharing warm food is a simple joy. It brings people together. These biscuits are a little lighter, but just as full of love. What’s your favorite thing to eat with a warm biscuit? Tell me, is it gravy, jam, or just plain butter?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 3 cups (15 ounces/425 grams) | |
| Sugar | 1 tablespoon | |
| Baking powder | 1 tablespoon | |
| Baking soda | ½ teaspoon | |
| Salt | ¾ teaspoon | |
| Unsalted butter | 4 tablespoons | Cut into ½-inch pieces and frozen for 1 hour |
| Neufchatel cream cheese | 3 tablespoons | ⅓ less fat; cut into ½-inch pieces and frozen for 1 hour |
| Nonfat buttermilk | 1 ¼ cups |
Light and Fluffy Low-Fat Buttermilk Biscuits
Hello, my dear! Come sit at the counter. Let’s make some biscuits. These are my light and fluffy ones. They are a little lighter on the butter, but not on love. I promise they are still tender and tall. Doesn’t that smell amazing? I think baking is the coziest smell in the world.
We use a little trick here. We freeze the butter and cream cheese. This keeps everything cold. Cold bits make steam in the hot oven. That steam lifts our biscuits right up! It’s like little pillows of joy. I still laugh at the first time I tried this. My biscuits jumped so high! Here is how we do it.
Step 1: First, get your oven nice and hot. Set it to 450 degrees. Line your baking sheet with parchment paper. Now, the fun part. Put your dry ingredients in the food processor. Add the frozen butter and cream cheese pieces. Pulse it until it looks like coarse sand. Be gentle! Pour it all into a big bowl. Stir in the cold buttermilk until it just comes together. (A hard-learned tip: Don’t over-mix! A shaggy dough is a good dough.)
Step 2: Sprinkle some flour on your counter. Turn the dough out. Now, knead it gently. Just fold it over 8 to 10 times. Pat it into a circle, about ¾ inch thick. Use a biscuit cutter to press straight down. Don’t twist it! Twisting seals the edges. Then your biscuits can’t rise as high. Why do we pat the dough instead of rolling it? Share below! Gather the scraps and pat them out again.
Step 3: Pop them on your baking sheet. Into the hot oven they go! After 5 minutes, turn the pan. Then lower the heat to 400 degrees. Bake until they are a beautiful golden brown. This takes about 12 to 15 minutes more. Let them cool on a rack for just a minute. Then break one open. I love that warm, soft inside. It’s pure comfort.
Cook Time: 17–20 minutes
Total Time: About 1 hour
Yield: 10–12 biscuits
Category: Bread, Breakfast
Three Fun Twists to Try
Once you master the basic biscuit, you can play! Here are three of my favorite simple twists. They make any meal feel special.
Herb Garden Biscuits: Stir a tablespoon of fresh chopped chives or dill right into the dry mix.
Everything Bagel Biscuits: Before baking, brush tops with a little buttermilk. Sprinkle on everything bagel seasoning.
Cinnamon-Sugar Swirl: Pat the dough into a rectangle. Sprinkle with cinnamon sugar, roll it up, and slice it into rounds.
Which one would you try first? Comment below!
Serving Them Up Right
A warm biscuit is a perfect start. For breakfast, I love them with a smear of fruit jam. For dinner, they are wonderful with a bowl of soup. Try splitting one and topping it with a spoonful of hearty stew. It’s so good.
What to drink? On a chilly morning, a big glass of cold milk is my favorite. For a cozy evening, a cup of hot tea with honey pairs beautifully. Which would you choose tonight? I think I’d have the tea. It gives me a moment to sit and enjoy.
Keeping Your Biscuits Light and Lovely
Fresh biscuits are a special treat. Let’s keep them that way. Cool biscuits completely on a wire rack first. This stops soggy bottoms.
Store them in a paper towel-lined tin for a day. For longer, freeze them. I wrap each biscuit tightly in plastic wrap. Then I tuck them all into a freezer bag.
My first time, I used a regular bag. They got freezer burn. Wrapping each one saves their flavor. Fun fact: Freezing the dough pieces first is the secret to flaky layers!
To reheat, warm frozen biscuits in a 300-degree oven for 15 minutes. They will taste just-baked. Batch cooking matters. It gives you a cozy treat anytime.
Have you ever tried storing biscuits this way? Share below!
Biscuit Troubles and Simple Fixes
Sometimes biscuits don’t rise high. This often means old baking powder. Test it with hot water. If it doesn’t bubble, replace it.
I once used soft butter. My biscuits spread flat. Keeping everything very cold is key. It creates steam for a fluffy lift.
Tough biscuits come from over-kneading. Handle the dough gently. Just pat it together. This matters for tender bites everyone loves.
Pale bottoms mean the oven wasn’t hot enough. Always preheat well. Check underneath like the recipe says. This ensures a perfect golden bake.
Fixing small issues builds your kitchen confidence. You learn what makes food good. Which of these problems have you run into before?
Your Biscuit Questions, Answered
Q: Can I make these gluten-free?
A: Try a 1-to-1 gluten-free flour blend. Results may be a bit more crumbly.
Q: Can I make the dough ahead?
A: Yes. Mix dry and wet parts separately overnight. Combine them right before baking.
Q: No Neufchatel cheese?
A: Use full-fat cream cheese. Freeze it just the same. The fat difference is small.
Q: Can I double the recipe?
A: Absolutely. Just mix in two separate batches. This prevents overworking the dough.
Q: Any optional tips?
A: Brush tops with a little buttermilk before baking. It gives a beautiful golden color. Which tip will you try first?
From My Kitchen to Yours
I hope you enjoy making these biscuits. The kitchen is for sharing stories and food. I would love to hear about your baking day.
Tell me about your successes. Did you share them with someone special? Your stories make this all so joyful for me.
Have you tried this recipe? Share your experience in the comments. Thank you for letting me join you. Happy cooking!
—Grace Ellington.
Light and Fluffy Low Fat Buttermilk Biscuits
Description
Reduced-Fat Buttermilk Biscuits
Ingredients
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.
Notes
- 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.