Sprouted Whole Wheat Biscuits
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 162.0
- Total Fat: 8.6 g
- Cholesterol: 22.5 mg
- Sodium: 391.7 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 2.9 g
- Protein: 4.1 g
View full nutritional breakdown of Sprouted Whole Wheat Biscuits calories by ingredient
Introduction
These biscuits are made from sprouted spelt or wheat flour and yogurt. Sprouted flour is easier to digest and increases protein and vitamins, although that is not accounted for in the nutritional info because it is not available. You could use lower fat dairy products, but these keep my blood sugar stable. These biscuits are made from sprouted spelt or wheat flour and yogurt. Sprouted flour is easier to digest and increases protein and vitamins, although that is not accounted for in the nutritional info because it is not available. You could use lower fat dairy products, but these keep my blood sugar stable.Number of Servings: 10
Ingredients
-
2 cups sprouted or regular whole wheat or spelt flour
1 tsp salt
1 tbsp baking powder
3/4 stick butter cut into small pieces
1/2 cup yogurt
1/2 cup milk
cold water
Directions
Heat oven to 350 degrees.
Mix flour, salt, and baking powder in a large bowl.
Add the pieces of butter and cut in with two butter knifes or a pastry cutter until they are pea size. This can also be done with a few pulses of a food processor.
Gently mix in yogurt and milk. The dough should be moist, but dry enough to shape into biscuts. If there doesn't seem to be enough moisture sprinkle in some cold water. More flour can be added if dough is too wet. The less the dough is handled the better the biscuits will be.
Divide into 10 peices and place them close together in a heavy baking dish sprayed with baking spray or very lightly greased with butter.
Bake for 15 minutes until inside is done.
Number of Servings: 10
Recipe submitted by SparkPeople user STUDIGIRL.
Mix flour, salt, and baking powder in a large bowl.
Add the pieces of butter and cut in with two butter knifes or a pastry cutter until they are pea size. This can also be done with a few pulses of a food processor.
Gently mix in yogurt and milk. The dough should be moist, but dry enough to shape into biscuts. If there doesn't seem to be enough moisture sprinkle in some cold water. More flour can be added if dough is too wet. The less the dough is handled the better the biscuits will be.
Divide into 10 peices and place them close together in a heavy baking dish sprayed with baking spray or very lightly greased with butter.
Bake for 15 minutes until inside is done.
Number of Servings: 10
Recipe submitted by SparkPeople user STUDIGIRL.
Member Ratings For This Recipe
-
IRETA49
-
PRAZTHELORD
-
LADYANWYN
-
BARBARA_ELL
-
NEWCATONTHEWAY