And I am back from Seattle! I was there this weekend at a conference for work. I have always wanted to go to Seattle. I like the idea of cooler weather an rainier days. And that is certainly what I got when I arrived. Four days straight of nothing but cold weather and rainy days! This coupled with the fact that I am still sick and was busy with the conference, I didn’t get to do much exploring which totally stinks!
Oh, the stomach flu. It is an evil thing that just doesn’t seem to want to go away in this house. I was able to start eating solid food again while I was away in Seattle, but I had to take it slow and steady. My mind wants a huge burger to make up for barely eating for over a week, but my stomach still says that’s a not happening.
And now my poor husband has caught this evil little bug. Although I think I could eat more, we are back to eating nothing but chicken noodle soup and drinking 10 gallons of Gatorade a day. My husband is in the first few days of this so I knew making another pot of soup was on my to-do list after getting back home. When we are feeling well, we like to have grilled cheese with soup, but grilled cheese is still too heavy at the moment so I decided to mix up some of these simple and low-fat buttermilk biscuits to eat with our soup instead. They are easier on the tummy and are the perfect size if you don’t want to eat a lot of bread. They go perfectly with soup, but would really go well with any meal!
- 2 cups all-purpose flour
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- 5 tbs. butter, cut into small cubes
- 3/4 cup fat-free buttermilk*
- 3 tbs. honey
- Preheat oven to 400 degrees.
- In a bowl, mix together the flour, baking powder, and the salt.
- Add the cubed butter and blend in with the flour using a pastry blender or two knives until the mixture is a coarse meal.
- Add the buttermilk into a bowl, whisk in the honey until well-combined. Pour the milk into the flour mixture and stir until it is just combined with the flour.
- Turn the dough out onto a floured surface. Knead the dough together for about 1 minute. Roll the dough out into a rectangle that is about 9x5 inches and about 3/4 of an inch thick. Fold the dough into thirds. Roll out into a rectangle again. Fold the dough into thirds once more and then roll out again into a 9x5-inch rectangle.
- Using a biscuit cutter that is about 1 3/4-inch round, cut the dough into circles. Alternatively, you can use a drinking glass to cut the biscuits if you do not have a biscuit cutter. Place the rounds onto a baking sheet lined with parchment paper or a silicone mat, about 1-inch apart. Bake for about 12-14 minutes or until the biscuits are lightly golden.
- Serve with butter and/or honey.
If you can't find fat-free buttermilk at your store, just add about 1 tsp. of white vinegar or lemon juice to regular fat-free milk, stir, and let sit for about 5 minutes.
Recipe from Cooking Light