Cooking Light'S Flaky Buttermilk Biscuits - cooking recipe

Ingredients

9 ounces all-purpose flour (about 2 cups)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons butter, chilled and cut into small pieces
3/4 cup fat-free buttermilk
3 tablespoons honey

Preparation

Preheat oven to 400\u00b0.
Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.
Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.
Turn dough out onto a lightly floured surface; knead lightly 4 times.
Roll dough into a (1/2-inch-thick) 9 x 5-inch rectangle; dust top of dough with flour.
Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope).
Reroll dough into a (1/2-inch-thick) 9 x 5-inch rectangle; dust top of dough with flour.
Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness.
Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds.
Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper.
Bake at 400\u00b0 for 12 minutes or until golden.
Remove from pan; cool 2 minutes on wire racks. Serve warm.