Whole-Wheat Buttermilk Biscuits
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 104.4
- Total Fat: 4.2 g
- Cholesterol: 11.0 mg
- Sodium: 30.6 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 1.0 g
- Protein: 2.6 g
IntroductionThis Southern staple gets a dose of fiber--with half of the fat of the original. Make a double batch over the weekend and freeze for the busy weekday mornings. This Southern staple gets a dose of fiber--with half of the fat of the original. Make a double batch over the weekend and freeze for the busy weekday mornings.
1 cup all-purpose flour*
3/4 cup white whole wheat flour
1 teaspoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter, frozen
3/4 cup low-fat buttermilk**
1 tablespoon skim milk
* You can use all whole-wheat flour, but the biscuits will be tougher.
** No buttermilk? Mix 3/4 cup skim milk with 1 tablespoon vinegar. Set aside for 10 minutes, then use in place of buttermilk.
Serve these with Chef Meg's Mock Sausage Gravy!
Freezing the butter will make the biscuits flaky!
I love this "blank canvas" recipe because you can add a splash of color and flavor with just about any ingredient you can think of. Try adding 1/3 cup chopped chives and 2 tablespoons grated Parmesan cheese. If you are looking for something spicy, add 1/3 cup shredded sharp cheddar, 1 tablespoon drained and chopped green chilies, and 1/2 teaspoon chili powder.
Prep a sheet pan with nonstick cooking spray or line with a silicone baking mat.
Combine the dry ingredients in a large mixing bowl. Remove the butter the from freezer and use a box grater to grate the butter into dry mixture. Work the butter into the dry ingredients using a pastry cutter or two dull butter knives.
Add the buttermilk and stir just until the mixture is combined.
Roll the dough onto a lightly floured cutting board. Gently pat it into a flat 8-inch circle.
Using a 2-inch circle cookie cutter, cut the dough into circles and transfer onto a baking pan. Your circles should almost touch to avoid "wasting" dough. Any leftover dough scraps can be re-rolled and cut.
Brush the top of each biscuit with milk.
Bake 17-18 minutes, until lightly browned on the bottom.
Cool before freezing.
Reheat in toaster oven just until warmed.
Serving Size: Makes 12 biscuits.
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