Healthified Bob Evans Biscuits

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According to Eric, one of the things that he likes about me is that I am not a food snob. Although I certainly don’t mind eating at upscale restaurants when I can, I definitely do not turn my nose up at chain restaurants either.  I love the Asian Chicken Roll Up at Applebees and don’t even get me started on the Cornbread from Boston Market. And yet another one of my other favorite chain restaurant staples are the buttery, flaky biscuits from Bob Evans. And although I love these delicious biscuits, I know they are definitely more of a “now and then” food than something I should eat every weekend. So I was excited to find a lightened up recipe for flaky, homestyle biscuits in my latest issue of Cooking Light. This recipe uses a mixture of butter and canola oil to add moisture, whereas the Bob Evans classics most likely contain butter and *gulp* lard. And seeing as lard is not an ingredient I want to consume regularly, this Cooking Light recipe is a great one to have on hand. The result is a soft, slightly nutty tasting biscuit that is perfect when topped with a swirl of honey or jam. Serve with my Homemade Buffalo Wild Wings Naked Tenders and you’ve got yourself a dinner straight from chain restaurant heaven.

Ingredients: Makes 12 biscuits

  • 1 1/4 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup unsalted butter
  • 1 1/4 cup buttermilk
  • 1 tablespoon canola oil

Preparation:

  1. Place dry ingredients (flours through baking soda) in a large bowl and mix until just combined
  2. Place butter in a microwave safe bowl and microwave for 1 minute, or until butter has melted completely
  3. Add cold buttermilk into hot melted butter and stir until small clumps form
  4. Add canola oil to buttermilk mixture
  5. Pour wet ingredients into dry and mix until just combined (do NOT overmix, as it will dry out the biscuits)
  6. Drop batter in mounds of 2 tablespoons onto a greased cookie sheet and bake at 450 for 11 minutes

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