I love buttermilk biscuits, how about you? The one thing I don’t love about southern buttermilk biscuits is all of the fat and calories. I mean, certain ingredients make certain foods what they are, but sometimes I want to save my waistline, too. Did you know that by swapping out one simple ingredient for another can make the world of difference in this southern buttermilk biscuit recipe? All you have to do is nix the buttermilk and use almond milk instead and you’ll save yourself half of the fat and calories. Incredible, isn’t it? And guess what? These biscuits still come out tasting like they came from Paula Deen’s kitchen.
Believe it or not, after living 11 years in tennesee, this was my first time making buttermilk biscuits. i cannot praise these enough! the dough is a cinch to make – it came together super quickly + easily. + the flavor? absolutely delicious. they’re light, flaky, buttery + have the perfect texture – serious biscuity awesomeness. they made for a delicious breakfast that morning. + snack that afternoon. + accompaniment to chili that evening while we watched football. gotta love versatile food!
Recipe and photo courtesy of Fearless Homemaker.
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Quick Tip: This recipe is very easy to double..
Do not, do not, take a healthy recipe, by healthy i mean natural ingredients that can be eaten in moderation for a healthy diet and screw it up by adding a petroleum product, when are people going to realize that chemical rich, petroleum and plastic products have no place in our diet, even in moderation, and even if you dont or cant take them out of your own diet quit recommending them in your recipes for other people to use. Two of the worst cool whip and margarine. And all synthetic sweeteners. One teaspoon of sugar or honey has 18 calories, if you cant afford that in your diet than dont eat or drink whatever it is.