Tuesday, May 10, 2011
Buttermilk Biscuits (Lighter)
Prep Time: 75 minutes (1 hour from freezing some ingredients)
Cook Time: 17-20 minutes
Make Again: Maybe
Recipe Source: Light & Healthy 2010
These were good, and very pretty, but I probably won't make them again. They were very flaky, I guess thanks to freezing the light cream cheese and butter. But I missed the buttery flavor from the other biscuits I make. And with 10,000 other biscuit recipes, I think I will just use one of the others. The Tall and Fluffy biscuits are lighter than most biscuits and I will use those when I want something light. (I just looked for a link to my review of that recipe and can't find it. I can't believe I wouldn't have reviewed this one. Coming soon, hopefully.)
One interesting thing from trying this recipe. The recipe tells you to arrange them upside down. The tops looked much nicer and smoother, and I thought they would be prettier, so I only turned about half upside down. It turns out there is a reason. The upside down biscuits rose considerably higher. (See photo above - the one on the left was turned upside down, the right one was not.) I guess I should know that they don't tell you to do something if there isn't a reason.
Update: I froze the leftovers, and reheated some today for dinner. I liked them better today. Not sure why that is. I may or may not make these again. So many biscuit recipes, and so many that I probably prefer over this one.