I have many weaknesses when it comes to food. Like bacon, salted chocolate and goat cheese, to name a few. However, there is one food in particular that I, literally, have absolutely no control over when it’s around me. That food? Diner style biscuits.
[Trendy diner shot! Source]
I just can’t resist the flaky, buttery allure of a true diner biscuit. This is further proven by the fact I ate 4 of them this past weekend. I know, I have a problem. Of course, you’d think that satisfied my craving but no. I woke up salivating at the mouth for a flaky, diner biscuit. Instead of running into the loving arms of a diner, foaming at the mouth, I decided to make my own, this time lighter and lower in fat.
Friends, believe me when I tell you, these biscuits are EFFING AMAZING.
Fluffy, flaky, moist and oh-so buttery. BUT, guys! The kicker? These lovely biscuits are made with just a bit of butter and no shortening. I don’t know about y’all, but shortening freaks me out. That’s why I don’t use it. But don’t worry, no taste was compromised, these taste JUST LIKE the biscuits you’d get in a diner.
And much like I do at diners, I woofed down 3 straight outta the oven biscuits as I was photographing. That pretty little biscuit on the plate? It suffered a pretty gruesome fate. It was ripped open and then slathered in homemade jam. Friends, it didn’t stand a chance.
These are the PEFECT biscuit to make for Mother’s Day brunch because they are pretty easy and incredibly delicious. Not to mention each beautiful biscuit has less than 135 calories and 7 grams of fat! That only means one thing, you can either eat more biscuits or enjoy an extra mimosa! [I picked more biscuits, clearly].
Recipe adapted from Cooking Light.
Low-fat Diner Style Biscuits
Yields: About 12 biscuits
Prep time: 10 minutes
Cook time: 10 – 12 minutes
- 2 cups of all-purpose flour
- 2 1/2 teaspoons baking powder
- Dash of salt
- 5 tablespoons cold butter, cut into slices
- 1/2 cup light cream
- 1/4 cup milk
- 2 1/2 tablespoons sugar
- Mix together the flour, baking powder and salt in a medium size mixing bowl. Using a pastry blender, add the butter and cut into the flour mixture until it resembles a coarse meal. It’s okay if you have small chunks of butter, that’s what you want! Cover and chill for at least 10 minutes.
- Once chilled, add in light cream and sugar and mix until just combined. Place dough on a lightly floured surface and knead about 4 times. To roll them out, use a rolling pin and roll out to about the size of a 9 x 5 rectangle. Then fold the dough, vertically, in thirds. You should have a thinner, taller rectangle of dough. Roll dough back out to a 9 x 5 rectangle and then fold again crosswise in thirds. Then, roll the dough out to about 3/4 – 1 inch thickness. Using a small circular cookie cutter (or 1/3 measuring cup dusted with flour) cut out biscuits.
- Preheat oven to 400 degrees F and lightly grease a baking sheet with non-stick cooking spray. Place biscuits about an inch apart on the baking sheet and bake for 10 – 12 minutes, or until they’ve puffed up and are golden brown. Serve immediately and enjoy!
Nutritional information per biscuit:
Calories: 132 calories
Fat: 6.8 grams
Carbohydrates: 22 grams
Fiber: 1 gram
Protein: 4 grams
Weight Watchers Points Plus Points: 4