Buttermilk Biscuits Like No Other!
Brace yourselves for the ultimate buttermilk biscuits that redefine homemade comfort! These soft, buttery, fluffy delights are not just your ordinary biscuits—they’re a high protein marvel, making them the perfect healthy indulgence. Imagine sinking your teeth into one of these easy homemade buttermilk biscuits, fresh out of the oven, with a golden, slightly crisp exterior giving way to an unbelievably soft and tender middle. Yes, it’s real, and it’s spectacular!
But wait, there’s more to these biscuits than just their scrumptious texture. These homemade biscuits are crafted to boost your protein intake while keeping the fat content low, all without compromising on that classic buttermilk biscuit flavor we all adore. Whether you’re layering them with velvety butter, your favorite jam, or transforming them into stunning strawberry shortcakes, these biscuits are a game-changer.
For those who think biscuits are just a side—think again. These high protein biscuits are a standout star, capable of elevating any meal, or even stealing the show all on their own. Plus, they’re unbelievably easy to whip up. Minimal prep time, basic ingredients, and you’re set to dazzle your friends, family, or just treat yourself. And why not? You deserve a batch of these heavenly buttermilk biscuits all to yourself—no sharing required (;
So, if you’re ready to upgrade your biscuit experience and enjoy a guilt-free, protein-packed treat, this recipe is for you. Dive into the world of high protein, low fat, easy buttermilk biscuits and let every bite remind you of how amazing homemade can truly be.
Macros Per Serving
131 Cal | 13g Carbs | 4.5g Fat | 9g Protein
Recipe Card
Homemade Buttermilk Biscuits
Ingredients
Buttermilk Biscuits:
- 90 g All Purpose Flour (King Arthur)
- 60 g Keto Wheat Flour or sub equal parts AP (King Arthur)
- 28 g Unflavored Protein Powder (Quest)
- 2 tsp Baking Powder
- ¼ tsp Baking Soda
- ½ tsp Salt
- 42 g Unsalted Butter (cold & cubed, Vital Farms)
- 56 g Nonfat Greek Yogurt (Siggi’s)
- 120 ml Low Fat Buttermilk (Sprout’s)
- 30 g All Purpose Flour (for kneading)
Instructions
Buttermilk Biscuits:
- Preheat the oven to 400°.
- In a larger bowl, add in your dry ingredients (1) and give a good mix.90 g (0.75 cups) All Purpose Flour, 60 g (0.5 cups) Keto Wheat Flour or sub equal parts AP, 2 tsp Baking Powder, 1/4 tsp Baking Soda, 1/2 tsp Salt, 28 g (0.25 cups) Unflavored Protein Powder
- Add in your cold cubed butter and press into the flour with your hands.42 g (3 tbsp) Unsalted Butter
- Then add in the yogurt and gently mix in with a spoon.56 g (0.25 cups) Nonfat Greek Yogurt
- Finally, add in the buttermilk to the center and mix a few times with your spoon until a shaggy dough forms. It will be crumbly but don’t over mix it.120 ml (0.5 cups) Low Fat Buttermilk
- Use your extra flour to flour your surface and pour out the dough.30 g (0.25 cups) All Purpose Flour
- Knead a few times until a solid dough forms. Use the extra flour to continuously flour the surface and your hands so it’s not sticky.
- Flour a rolling pin and roll the dough out into a rectangle. Fold one side to the center and then the other on top. Rotate the dough and roll out into a rectangle again.
- Repeat and fold in the edges. Repeat one last time. This will create more of those layers. Once a 1/2” – 3/4” thick shape, use a glass to cut out 8-9 circles.
- Add to a 10” cast iron or baking sheet. You can slightly overlap them or keep them spread out.
- Brush the tops with an extra tbsp of buttermilk.
- Bake for 15-18 minutes until golden brown on top.
- Let them cool for at least 10 minutes before slicing in half.
To Serve:
- Slice your biscuits in half and enjoy with jam, butter, or make into some strawberry shortcakes.
Video Tutorial
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
Extra Notes & Tips
DID YOU MAKE THIS RECIPE?
Be sure to tag @tishasveggieeats on Instagram and hashtag #tishasveggieeats!
Leave a Reply