From EatingWell: The Essential EatingWell Cookbook (2004)
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.
- 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
- 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.
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.
Carbohydrate Servings: 1
Exchanges: 1 starch, 1/2 fat
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- The Essential EatingWell Cookbook (2004)