Whole Grain Buttermilk Drop Biscuits
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup Whole Wheat Flour1 cup Brown Rice Flour3 tsp Baking Powder1/2 tsp Splenda1/2 tsp Baking Soda1/2 tsp Salt1/4 cup Smart Balance Butter2 Tblsp Vegetable Shortening1 cup Buttermilk (or, 1 cup Nonfat Milk + 1 Tblsp White Vinegar & let thicken for 10 minutes)
1. Preheat the oven to 450.
2. In a large bowl, combine flour, baking powder, sugar, baking soda, and salt.
3. Using a pastry blender (or 2 knives criss-crossing), cut in the butter and shortening until mixture resembles course crumbs.
4. Add buttermilk and stir lightly with a fork just until soft dough forms (don't over-mix).
5. Turn dough onto lightly floured work surface and knead gently 6-8 times (don't over-knead).
6. Drop by heaping tablespoons about 1 inch apart on ungreased baking sheets & bake about 12-15 minutes until golden.
Makes 12 biscuits.
Number of Servings: 12
Recipe submitted by SparkPeople user JULIEIRENE.
2. In a large bowl, combine flour, baking powder, sugar, baking soda, and salt.
3. Using a pastry blender (or 2 knives criss-crossing), cut in the butter and shortening until mixture resembles course crumbs.
4. Add buttermilk and stir lightly with a fork just until soft dough forms (don't over-mix).
5. Turn dough onto lightly floured work surface and knead gently 6-8 times (don't over-knead).
6. Drop by heaping tablespoons about 1 inch apart on ungreased baking sheets & bake about 12-15 minutes until golden.
Makes 12 biscuits.
Number of Servings: 12
Recipe submitted by SparkPeople user JULIEIRENE.
Nutritional Info Amount Per Serving
- Calories: 134.3
- Total Fat: 5.6 g
- Cholesterol: 0.4 mg
- Sodium: 316.1 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 1.8 g
- Protein: 3.0 g
Member Reviews