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Whole-grain Buttermilk Biscuits , Carbohydrate 11 g, Fiber 1 g
Nb persons: 0
Yield: 16 BISCUITS
Preparation time:
Total time:
Source:
Whole-grain Buttermilk Biscuits Dietitian's tip: Buttermilk is made by adding special bacteria to fat- free or low-fat milk to give it more texture and a tangy taste. It may seem like buttermilk is high in fat, but in fact, most varieties aren't. Ingredients | |
1 cup | whole-wheat, (whole-meal) flour |
3/4 cup | all-purpose, (plain) flour, plus extra for kneading |
3 tablespoons | wheat germ |
2 teaspoons | baking powder |
1/2 teaspoon | baking soda, (bicarbonate of soda) |
1/4 teaspoon | salt |
3 tablespoons | chilled butter, cut into small pieces |
1 cup | low-fat buttermilk |
Directions Preheat the oven to 400 F. Have ready an ungreased nonstick baking sheet. In a large bowl, combine the flours, wheat germ, baking powder, baking soda and salt. Whisk to blend. Add the butter to the flour mixture. With a pastry blender or 2 knives, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Add the buttermilk and stir just until a moist dough forms. Don't overmix. Cover the bowl with plastic wrap and refrigerate for 30 minutes. Turn the dough out onto a generously floured work surface and, with floured hands, knead gently for 6 to 8 times until smooth and manageable. Using a rolling pin, roll the dough into a rectangle 1/2-inch thick. Using a 2 1/2-inch round biscuit cutter dipped in flour, cut out biscuits. Cut close together for a minimum of scraps. Gather the scraps and roll out to make additional biscuits. Place the biscuits about 1 inch apart on the baking sheet. Bake until the biscuits rise to twice their unbaked height and are lightly | |
golden, 8 to 10 minutes. Serve hot. |
Nutritional Analysis
(per serving)
Serving size: 1 biscuit
Calories 77 Monounsaturated fat 1 g
Protein 3 g Cholesterol 6 mg
Carbohydrate 11 g Sodium 142 mg
Total fat 3 g Fiber 1 g
Saturated fat 1 g
http://www.mayoclinic.com/health/healthy-recipes/RE00034
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