Lighter Than Light Buttermilk Biscuits (weight Watcher Friendly)

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 3 cups flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 4 tablespoons butter (cut into 1/2-inch pieces and frozen for 1 hour)
• 3 tablespoons low-fat cream cheese (cut into 1/2-inch pieces and frozen for 1 hour)
• 1 1/4 cups low-fat buttermilk

Recipe

• 1 adjust oven rack to the middle position and heat oven to 450. line a baking sheet with parchment paper and set aside.
• 2 pulse the flour, sugar, baking powder, salt and baking soda together in a food processor to combine. scatter the butter and cream cheese over the top and continue to pulze until the mixture resembles coarse meal, about 15 pulses. transfer the mixture to a large bowl. stir in the buttermilk with a spatula until the dough comes together.
• 3 turn out the dough onto a lightly floured counter. knead the dough gently until smooth, 8 10 times. pat the dough into a 9: circle, about 3/4" thick.
• 4 using a floured cutter, stamp out 6 biscuits and arrange upside down on the prepared baking sheet. gather the remaining dough, pat into a 3/4" thick circle and stamp out the remaining 6 biscuits.
• 5 bake until the biscuits begin to rise, about 5 minutes, then rotate the baking sheet and reduce the oven temperature to 400 degrees. continue to bake until golden brown, 12 to 15 minutes longer. transfer the biscuits to a wire rack and let cool for 10 minutes before serving.
• 6 note: the biscuits can be stored in an airtight container at room temperature for up to 3 days.