A couple of weeks ago, I posted a delicious recipe for Country Fried Steak and Gravy, and said I was going to work on a good, low calorie buttermilk recipe to go along with it. Well, it turns out that I already had one! But just for fun, I decided to alter my own version just a bit, and make it with whole wheat flour and reduced fat buttermilk instead. O M G. They were so good!! Usually, I find that recipes with whole wheat flour, just never taste quite as good as all purpose flour, but these healthy buttermilk biscuits were a real surprise. Fluffy, moist, and pretty darn big, they ended up still having 3 Points, but the nutritional stats were better. And any way I can sneak something healthy into my family’s meals without sacrificing flavor, you can bet I’m going to do it. My husband and 2yr old gobbled these down in seconds – they were a definite hit and will be on my menu many times to come. Now….my next goal is to find out how to make a low calorie Red Lobster Cheddar Bay Biscuits Recipe!!
Whole Wheat Buttermilk Biscuits Recipe
A healthier version of traditional homemade buttermilk biscuit recipes, these moist and fluffy biscuits have packed on some great nutritional stats, while still keeping the Points count low. Though not an official one of Weight Watchers Buttermilk Biscuit Recipes, this tasty version is a must try for anyone counting Points or Points!
- 1 cup whole wheat flour
- 1/2 cup reduced fat buttermilk
- 2 tbsp fat free mayonnaise
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1/4 tsp baking soda
- Preheat oven to 375 degrees and spray a 6 cup muffin tin with cooking spray.
- Stir ingredients together and divide evenly between 6 muffin cups.
- Bake for 12 minutes or until golden brown.
Cooking time (duration): 15
Diet type: Vegetarian
Diet (other): Reduced fat, Reduced carbohydrate, High protein
Number of servings (yield): 6
Meal type: breakfast
Culinary tradition: USA (Southern)
Entire recipe makes 6 servings
Serving size is 1 biscuit
Each serving = 3 Points
PER SERVING: 99 calories; 1 g fat; 19 g carbohydrates; 8 g protein; 3 g fiber