Whole Wheat Buttermilk Biscuits
Servings
8Serving size
1 biscuitThese keep only fairly well over about 36 hours. Reheat gently.
Ingredients
| 1 cup Enriched all purpose white flour |
| 1 cup Whole wheat flour |
| 1/2 tsp. Baking soda |
| 1 tsp. Baking powder |
| 1/4 tsp. Salt |
| 3 Tbsp. Unsalted butter |
| 2/3 fluid ounces Reduced fat buttermilk |
Instructions
Place the whole wheat and all purpose flour in a sifter with the baking soda, baking powder and salt. Sift into a medium sized mixing bowl.
Add the spread and work it in with a fork. Mash into the flour mixture with the tines of the fork turning the mixing bowl while you do.
When the spread is well incorporated add the buttermilk and work it into the flour. Use a rubber spatula at first and when the dough begins to form begin working it together with your hands. As the dough ball forms transfer it to a cutting board.
Roll the dough ball into a large log shape and then cut this into 8 biscuit rounds.
Place on a non-stick cookie sheet and bake for 12 - 15 minutes.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
Most of us are used to eating buttermilk biscuits made with all white flour but this is a great recipe for Sunday brunch served with scrambled eggs. The whole wheat flour is good for you and while it is a little coarser texture than you may be used these are delicious and they have a nice nutty flavor.