Tender biscuits with less fat than most.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/3 cup vegetable oil
- 2/3 cup buttermilk
Directions
Step 1
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
Step 2
In a large bowl, mix together flour, baking powder and salt. Use a fork to blend in the oil. Add buttermilk and stir until the dough comes together.
Step 3
Roll dough out on a lightly floured surface. Cut dough into biscuits.
Step 4
Bake in preheated oven for 15 minutes, or until golden brown.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 136 | |
% Daily Value * | |
Total Fat6g | 8% |
Saturated Fat1g | 5% |
Cholesterol1mg | 0% |
Sodium292mg | 13% |
Total Carbohydrate17g | 6% |
Dietary Fiber1g | 2% |
Total Sugars1g | |
Protein3g | |
Vitamin C0mg | 1% |
Calcium66mg | 5% |
Iron1mg | 6% |
Potassium43mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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- by: THERESA_M
- 18 years ago
Very good, easy recipe. I did these as drop biscuits as the dough did seem too moist to roll out. I also substituted half of the flour for whole wheat, and then added a pinch of sugar and some grated parmiggiano. These would work well as easy herb biscuits too. I baked on a stone pan and they came out perfect – browned on the outside and moist inside. Note: if you like heavy, traditional butter biscuits, this may not be for you – but I prefer the lighter (and healthier!) texture that these produced.
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- by: MAMASARA
- 16 years ago
rarely do i review a recipe, this is the second time ever…but i just can’t see why someone else should waste their time or ingredients on this recipe. I was looking for a quick and simple biscuit to go with our dinner tonight…and I was utterly disappointed!!! 2 thumbs down in my book! 🙁
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- by: Mochi Puffs
- 16 years ago
This recipe is very similar to the Betty Crocker recipe for baking powder biscuits but by using oil instead of shortening, a lot of fat is cut out. I used olive oil like another reviewer because it is what I had. I also didn’t have buttermilk so I used soy milk with about a tablespoon of lime juice. Delicious!
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- by: Hardestymom01
- 13 years ago
Ok. The first batch of these I followed the directions completely. The end result was a batch of very salty biscuits. Yuck! So I made another batch this morning. I used 2 and 1/2 cups of all-purpose flour, 1 tbsp of baking powder, 1/4 tsp of salt, 1/3 cup of vegetable oil, and 1/2 of skim milk. (I did not have buttermilk. Although I could have made some. You can take one cup of milk add one tablespoon of white vinegar stir and let sit one to two minutes and this is homemade buttermilk. Check it out online. That is how I found the recipe.) I ended up with fifteen biscuits (I use a mason jar to cut them out that had a slightly smaller opening.) They were a LOT better. Light, fluffy, and taste just like I used shortening. My daughter was happier this time. Thanks for the recipe though.
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- by: ZAKKIE
- 13 years ago
I’ve made these twice now. The first time I made them as drop biscuits, yielding 9, and cooked them in the toaster oven. The did not brown and were very, very crumbly. The second time I added 1 T. sugar and made cut biscuits, yielding 7 biscuits, brushed the tops with an egg wash, and baked in the conventional oven. They were better but still crumbly. I lost my recipe for biscuits using oil so thought I’d try this recipe. I will continue to search for my recipe.
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- by: Cookdap Member
- 12 years ago
I don’t usually review recipes but I was impressed with this one. I reduced the salt by half and added a teaspoon of baking soda to go with the buttermilk. I used olive oil as a healthier choice and added an egg to the liquid. The dough was soft and I left it marbled. To roll it out I sprinkled flour on top and it was easy to work with. The biscuits were light, soft and delicious.
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- by: Scouter Lauren
- 9 years ago
Use about half the salt called for. If you are not cutting back or conscious of your sugar intake, you may prefer these with 1-2 tbsp of white sugar added with the flour. However these are just fine without any extra sweetener, especially if you will be eating them with jam. When you turn them on the board, kneading them 8-10 times will help combine the ingredients and add air/layers. I rolled mine to about 2 cm thick and used a smaller cutter (preference). With these tweaks it’s a good non-Southern style biscuit.
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- by: Ilze Jansone Kelers
- 9 years ago
Thanks for the tips from the more experienced cooks about kneading to add layers and the suggestion to add less salt and some soda.
When I piled up and rolled the scraps to make more biscuits, they rose higher than the kneaded portion of the dough. Next time I will roll and fold a couple of times to get more lift.I added sour cream instead of the buttermilk, because that’s what I had on hand. They’re delicious warm. Not sure I’ll find out what they’re like on the next day 😉
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- by: Wendycooks
- 8 years ago
Delicious! Like my grandmother’s! I used the ingredient list exactly as given, however I altered the direction to make them like my grandmother. Preheat oven to 500 degrees (yes, 500) I sifted dry ingredients together; used my hands to work in the oil until the mixture was like cornmeal; incorporate buttermilk to make a tacky dough, with hands, just until blended. Scoop/squeeze balls of dough into floured hands and roll the dough into non-tacky, soft balls and place on pan. Press down the biscuits with the back of your fingers to prevent the centers from baking uneven. Bake at 500 for 8-10 minutes on the highest rack in the oven. Check and add time if needed to get a light golden brown top. Remember to check the bottom of the biscuits too; too light, move pan lower in oven; too dark, reduce oven temp to 475 next time.
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- by: MESIII
- 7 years ago
I made two batches of these biscuits, one as is and one with cheddar and garlic. The batch made as is was good, I should disclose I spread a thin layer of butter on top before baking, and I would make again if I was short on butter, which is why I made them. They were tasty and held together well, but a bit dry. The batch I made adding 1 cup of shredded cheddar and 1/2 tsp garlic powder came out great! I think the added fat of the cheese really helped the consistency. I will for sure make the garlic cheddar version again!
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- by: Camprunfarm
- 5 years ago
I normally use butter for biscuits, but we just got home from a trip…..need to go for groceries, not enough butter for baking this morning.
Not bad. I didn?t have buttermilk, so I included about two tbls yogurt in the milk. The texture is fine, not as flaky as butter biscuits.
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- by: Cook108
- 5 years ago
Simple and delicious! Made these in a spur of the moment for breakfast and was Delighted with the results!! The only change i made was to roll out the dough into a 9”X 9” square then roll the dough onto the rolling pin and transfer it to the baking sheet. there i used a pizza cutter to slice the dough into 3” squares and slightly rounded the four corners of each biscuit. Breakfast Biscuits So Simple & Soooo Good!!
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- by: Mark
- 4 years ago
Thank you for this Awesome baseline for biscuits -I know it’s unfair to rate with my tweaks – I double the ingredients & add about 1/4 cup sugar, 2 cups milk with about a tablespoon of lemon juice, bacon grease replaces the oil/shortening. Mix all by hand. Consistency will be wet so add more flour until the dough does not stick to the mixing bowl form into small buns sometimes can add a small bit of butter on top of each or place a small piece of meat/ cheese or jelly inside each bun. Like I said extremely versatile. A little cinnamon to taste depending on your desired end result. I would send pictures but they don’t last long enough. Thank you again.
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