Buckwheat Buttermilk Biscuits

1 1/2 cups whole wheat flour, sifted
1/2 cup buckwheat flour
1 Tbsp of baking powder
1/2 tsp of salt
5 Tbsp of margarine
1 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.