Buttermilk Biscuits

From EatingWell: The Essential EatingWell Cookbook (2004) — Subscribe Now!

Nothing like a basket of hot, flaky biscuits to accompany a home-cooked dinner. You can also use these biscuits to top a chicken potpie or for strawberry shortcake.

1 dozen biscuits

Active Time: 30 minutes

Total Time: 50 minutes

Nutrition Profile

Ingredients

3/4 cup buttermilk
1 tablespoon canola oil
1 cup whole-wheat pastry flour
1 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 tablespoons cold butter, cut into small pieces
1 tablespoon milk, for brushing

Preparation

Preheat oven to 425 degrees F. Coat a baking sheet with cooking spray.
Combine buttermilk and oil. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and salt in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Make a well in the center and gradually pour in the buttermilk mixture, stirring with a fork until just combined.
Transfer the dough to a floured surface and sprinkle with a little flour. Lightly knead the dough 8 times, then pat or roll out to an even 3/4-inch thickness. Cut into 2-inch rounds and transfer to the prepared baking sheet. Gather any scraps of dough and cut more rounds. Brush the tops with milk.
Bake the biscuits for 12 to 16 minutes, or until golden brown. Transfer to a wire rack and let cool slightly before serving.

Nutrition

Per biscuit: 104 calories; 3 g fat (1 g sat, 1 g mono); 4 mg cholesterol; 18 g carbohydrates; 3 g protein; 1 g fiber; 216 mg sodium; 35 mg potassium.

1 Carbohydrate Serving

Exchanges: 1 starch, 1/2 fat