Most people love a good biscuit. When properly made they are flaky and either high and fluffy or thin and a bit crisp. To get the flakiness, you need lots of high quality shortening, either lard or butter give the very best flavor. The shortening is cut into the flour and then quickly rolled out and cut. For the very best texture and flavor, you should also use buttermilk in place of sweet milk. But is there a way to have a biscuit without all the heavy fats? I came across what is called a heart healthy version of biscuits and decided to give it a try. I got a good rise, they were pretty and the flavor was fairly good. Will it completely replace my old stand-by recipe of biscuits, no, no way it could. But it is handy when wanting a biscuit and I'm trying to eat better. I'll probably save my old stand-by recipe for when I have company. Even so, this is a good recipe to have on hand if you need to cook for someone with dietary limitations. Enjoy!
2 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup buttermilk
3 tbsp. and 1 tsp. vegetable oil
Preheat the oven to 450 degrees. In a mixing bowl combine the flour, baking powder, baking soda and salt. Stir in the milk and vegetable oil, quickly mixing until all of the flour it moistened. Empty bowl onto a lightly floured board and quickly knead about 8-10 times. Roll out dough about 3/4 inch thick and cut into rounds. Place on an ungreased cookie sheet and bake about 10-12 minutes or until golden brown. Serve warm. This should make about a dozen biscuits.