Buttermilk Biscuits
These aren't exactly like the regular flour biscuits I used to make, but they are a close enough approximation, and great with soups or to make a sausage egg biscuit in the morning One word of warning, although Gourmet Girl manages to split them, I never have, they fall apart too easily for me, so I leave them whole. The basic recipe is from Gourmet Girl. I halved the recipe since the leftover ones get a bit soggy for me, then I adjusted it just a little because 1 - I don't usually have regular buttermilk around, and 2 - it's hard to halve an egg. :)
1 1/2 t baking powder
1/8 t baking soda
1/4 t salt
1/4 C buttermilk powder
2 T butter
2 T cream cheese
1/2 C water
1 T egg white
Preheat oven to 350 and line a flat baking dish or cookie sheet with parchment. Meanwhile, mix the dry ingredients and slowly mix in the butter and cream cheese until they look like little pebbly lumps (see picture). Mix together the water and egg white and pour into the dry ingredients and butter/cheese mixture. Mix until the liquid is evenly distributed. Use a cookie scoop or using your hands, set out around 8 balls (see below) and then carefully, with dampened hands, flatten the tops. Bake at 350 until just barely browning, around 20 minutes.
Makes around 8 biscuits, 150 calories, 6 grams carbohydrates, 3 grams fiber.
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