Buckwheat Buttermilk Biscuits
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
1 1/2 cups whole wheat flour, sifted1/2 cup buckwheat flour1 Tbsp of baking powder1/2 tsp of salt5 Tbsp of margarine1 cup low-fat buttermilk
Preheat an oven to 450 degrees F and butter the surface of a large baking sheet. Obtain a large mixing bowl. Sift 1 1/2 cups of whole wheat flour, 1/2 cup buckwheat flour, 1 Tbsp of baking powder and 1/2 tsp of salt together in the bowl. Cut 5 tablespoons of margarine into 1/4 inch pieces. Rub the butter into the flour mixture until it looks like rolled oats.
Make a well in the flour-butter mixture. Add 1 cup or buttermilk and stir vigorously until the dough coheres in a solid mass. Rest the dough for a minute or so.
Knead the dough 2 or 3 times and then pat or roll it out to a 1/4 inch thickness. Cut the dough into round or other biscuit shapes and arrange them on the baking sheet with a slight space between each.
Bake at 450°F for 12-15 minutes until crusty and browned. Serve at once. Then eat the resulting biscuits with Cheddar cheeses, fall fruits, or herb cream cheese, accompanied by some good beverage.
Yield: 15 Biscuits
Number of Servings: 15
Recipe submitted by SparkPeople user ASHLYNNE12.
Make a well in the flour-butter mixture. Add 1 cup or buttermilk and stir vigorously until the dough coheres in a solid mass. Rest the dough for a minute or so.
Knead the dough 2 or 3 times and then pat or roll it out to a 1/4 inch thickness. Cut the dough into round or other biscuit shapes and arrange them on the baking sheet with a slight space between each.
Bake at 450°F for 12-15 minutes until crusty and browned. Serve at once. Then eat the resulting biscuits with Cheddar cheeses, fall fruits, or herb cream cheese, accompanied by some good beverage.
Yield: 15 Biscuits
Number of Servings: 15
Recipe submitted by SparkPeople user ASHLYNNE12.
Nutritional Info Amount Per Serving
- Calories: 77.7
- Total Fat: 2.1 g
- Cholesterol: 0.7 mg
- Sodium: 235.9 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 1.9 g
- Protein: 2.6 g
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