Fluffy Whole Wheat Reduced Fat Biscuits
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 201.9
- Total Fat: 9.1 g
- Cholesterol: 23.9 mg
- Sodium: 570.5 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 2.3 g
- Protein: 4.8 g
View full nutritional breakdown of Fluffy Whole Wheat Reduced Fat Biscuits calories by ingredient
Number of Servings: 8
Ingredients
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Flour, white, 1 cup
Flour, whole wheat 1 cup
Baking Powder, 1 tb.
Baking Soda, 1/2 tsp
Granulated Sugar, 1 tb.
Salt, 1 tsp
Butter*, unsalted, 6 tbsp (separated)
Buttermilk*, 1 1/2 cup
(you will need some extra flour to roll dough in before placing onto baking sheet)
*See below for possible substitutions
Directions
Preheat oven to 500 degrees. Mix dry ingredients. Then, add 4 tb. of butter and run through the mixture with your hands until incorporated. Add buttermilk. Batter should be tacky and sticky in texture. Shape into 8 equal round pieces using floured hands and dusting balls with flour and shaking off excess. I do this on a flour filled plate. Place into an 8" or 9" round cake pan with rimmed sides. Brush with 2 tbs. melted butter. Bake at 500 degrees for 5 minutes, then reduce temperature to 450 degrees and cook another 15 minutes or until brown.
NOTE: These make 8, LARGE, fluffy biscuits. You can make the batter and place into the pans the night before for easy weekend baking. Be sure to plastic wrap the biscuits and refrigerate the biscuits so they don't dry out.
SUBSTITUTIONS: If you don't have buttermilk, add skim milk instead plus 1/8 cup of flour.
You can also use crisco in lieu of butter.
Number of Servings: 8
Recipe submitted by SparkPeople user RUNNING2LIVE.
NOTE: These make 8, LARGE, fluffy biscuits. You can make the batter and place into the pans the night before for easy weekend baking. Be sure to plastic wrap the biscuits and refrigerate the biscuits so they don't dry out.
SUBSTITUTIONS: If you don't have buttermilk, add skim milk instead plus 1/8 cup of flour.
You can also use crisco in lieu of butter.
Number of Servings: 8
Recipe submitted by SparkPeople user RUNNING2LIVE.
Member Ratings For This Recipe
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OUTOFIDEAS
Good recipe...Glutenfree version: sub 2 cups following mix: 2 cups brown rice flour or brown/sweet rice flour mix, 1/3 cup tapioca starch, 2/3 cup potato starch, 1 tsp. xanthun gum, 1 tsp. flaxseed meal. Follow remaining recipe as given. (For "buttermilk" add 1 tsp. lemon juice per cup skim milk.) - 6/15/08
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SITKAKAREN
I made these using 2 tsp baking powder and omitting the salt since I use very little salt. I only used 1 cup of skim milk and 4T of butter and I added .5 cup chopped black walnuts. I made them as drop biscuits and they're delicious! Light, fluffy, and hearty! Best when warm right out of the oven. - 6/1/10
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MAIAEL
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CTHEWOOD