Whole Wheat Buttermilk Biscuits
This whole wheat version of a comfort food classic will bring joy to any meal. Perfect with soups, stews, or as a vehicle for breakfast sandwiches, you can make a double batch and freeze your extras for later.
Ingredients
- 2 cups whole wheat flour (use wheat/gluten-free if needed) for lighter biscuits, use 1/2 whole wheat flour and 1/2 biscuit or bread flour
- 4 tsp. baking powder
- 1/2 tsp. salt
- 5 Tbsp. butter
- 3/4 cup reduced-fat buttermilk (or use any variety plus 1 – 2 Tbsp. as needed
- 1 Tbsp. honey
Instructions
- Preheat the oven to 450 degrees.
- In a mixing bowl, combine the flour, baking powder, and salt.
- Cut the butter into small pieces, and then cut the butter into the dough, using your fingers or a fork, until the dough resembles coarse crumbs.
- Make a well in the center of the dough and add the buttermilk and honey, then using your hands, mix the dough together just until a sticky dough forms. Add a little more buttermilk if it is too dry.
- Put some flour on the counter or a pan to prevent sticking, knead the dough 2 or 3 times on the floured surface, and press or roll out the dough until it is about 3/4-inch thick.
- Using a biscuit cutter or glass that’s about 3-inches wide, cut the dough into about 10 rounds and put them on an ungreased baking sheet. Press the scraps together and create more rounds, or just make them into biscuit-like shapes.
- Bake the biscuits for about 10 minutes until they have risen and are starting to brown. Serve immediately with honey and/or butter.
Notes
Nutritional Information Per Serving (% based upon daily values): Calories 158, Total Fat: 7g, 10%; Saturated Fat: 4g, 19.5%; Cholesterol: 17mg, 5.5%; Sodium: 281mg, 11.5%; Total Carbohydrate: 22g, 7%; Dietary Fiber: 3g, 13%; Sugar: 4g; Protein: 4g
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