Whole Wheat Buttermilk Biscuits
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 53.3
- Total Fat: 2.6 g
- Cholesterol: 6.5 mg
- Sodium: 93.9 mg
- Total Carbs: 5.9 g
- Dietary Fiber: 0.9 g
- Protein: 1.4 g
View full nutritional breakdown of Whole Wheat Buttermilk Biscuits calories by ingredient
Number of Servings: 18
Ingredients
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1 cup white whole wheat flour
1/3 cup whole wheat flour
1/4 teaspoon baking soda
2 teaspoons baking powder (use one without aluminum)
generous 1/2 teaspoon sea salt
4 tablespoons unsalted butter , very cold
generous 1/2 cup buttermilk
Directions
1. Preheat your oven to 450 degrees F.
2. Combine the dry ingredients in a bowl, or in the bowl of a food processor.
3. Cut the butter into chunks and cut into the flour until it resembles course meal.
4. If using a food processor, just pulse a few times until this consistency is achieved.
5. Add the buttermilk and mix JUST until combined.
6. If it appears on the dry side, add a bit more buttermilk.
7. Turn the dough out onto a floured board.
8. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick.
9. Use a round cutter to cut into rounds.
10. You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
11. Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
12. If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
13. Bake for about 10 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
14. Do not overbake.
Number of Servings: 18
Recipe submitted by SparkPeople user SKYDYED.
2. Combine the dry ingredients in a bowl, or in the bowl of a food processor.
3. Cut the butter into chunks and cut into the flour until it resembles course meal.
4. If using a food processor, just pulse a few times until this consistency is achieved.
5. Add the buttermilk and mix JUST until combined.
6. If it appears on the dry side, add a bit more buttermilk.
7. Turn the dough out onto a floured board.
8. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick.
9. Use a round cutter to cut into rounds.
10. You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
11. Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
12. If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
13. Bake for about 10 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
14. Do not overbake.
Number of Servings: 18
Recipe submitted by SparkPeople user SKYDYED.
Member Ratings For This Recipe
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