Tender, hot biscuits can be the crowning touch to a sumptuous breakfast, but they usually add regal amounts of fat.

Tender, hot biscuits can be the crowning touch to a sumptuous breakfast, but they usually add regal amounts of fat.

In classic recipes, lard or butter gives the biscuits their moist and flaky texture — and as much as 9 grams of fat each. Using low-fat buttermilk and substituting some of the all-purpose flour with cake flour can slim that down.

This recipe for lower-fat buttermilk biscuits also substitutes canola oil for some of the butter to help reduce saturated fat even further.

Start to finish: 30 minutes(15 minutes active)

Servings: 10

Ingredients:

3/4 cup low-fat buttermilk

1 tablespoon canola oil

1 cup all-purpose flour

1 cup cake flour

1 tablespoon sugar

11/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

11/2 tablespoons cold butter, cut in small pieces

1 tablespoon low-fat milk, for brushing

Directions:

Heat the oven to 425 F. Coat a baking sheet with cooking spray.

In a measuring cup, combine the buttermilk and oil. Set aside.

In a large bowl, whisk together the all-purpose flour, cake flour, sugar, baking powder, baking soda and salt.

Using 2 knives or your fingertips, cut the butter into the dry ingredients until crumbly. Make a well in the center and gradually pour in the buttermilk and oil mixture, stirring with a fork, until just combined.

Transfer the dough to a floured surface and sprinkle with flour. Lightly knead for 30 seconds, then pat or roll out to an even 1/2 inch thickness. Use a 2-inch round cutter to cut the dough. Transfer the biscuits to the prepared baking sheet.

Gather any scraps of dough, pat to 1/2-inch thickness and cut more rounds.

Brush the tops of the biscuits with the milk. Bake for 8 to 12 minutes, or until the tops are golden brown. Serve hot.

Nutrition information per serving (values are rounded to the nearest whole number): 130 calories; 30 calories from fat; 3 g fat (1 g saturated; 0 g trans fats); 5 mg cholesterol; 22 g carbohydrate; 3 g protein; 0 g fiber; 294 mg sodium.