Wheat Buttermilk Biscuits
I like biscuits, but I hardly ever make them because they usually aren't healthy! One cold day this week, I decided it was feeling like a chicken soup day. I had buttermilk, so I thought I'd make buttermilk biscuits, but after looking at a lot of recipes, I just didn't want to use that much butter! I looked for a recipe with wheat flour, and I found this from the Mayo Clinic, so you know it's healthy! Not only is it healthy though, it's actually REALLY good!
The biscuits are light and fluffy and don't even taste different (with the wheat). Try these instead of your usual biscuits, you won't be disappointed!
Wheat Buttermilk Biscuits
Ingredients:
1 cup whole wheat flour
3/4 cup all-purpose flour, plus extra for kneading
3 Tbsp wheat germ
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 Tbsp cold butter, cut into small pieces
1 cup low-fat buttermilk
Directions:
Preheat oven to 400ยบ. 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 two knives, cut the batter 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 onto a generously flour surface and, with floured hands, knead gently 6 to 8 times until smooth and manageable. Using a rolling pin, roll the dough about 1/2-inch thick*. Using a biscuit cutter or cup dipped in flour, cut out the biscuits (as close as you can to minimize scraps). Gather the scraps and roll out to make additional biscuits. Place the biscuits about 1 inch apart on a ungreased baking sheet.
Bake until the biscuits rise to twice their unbaked height and are lightly golden, 8 to 10 minutes. Serve hot.
*When I started cutting my biscuits out they looked really thin. I didn't want flat biscuits so I folded over the dough and cut two layers at once. This worked out really well actually, because it makes the biscuit easy to split open! I think I'm going to do this again.
The biscuits are light and fluffy and don't even taste different (with the wheat). Try these instead of your usual biscuits, you won't be disappointed!Wheat Buttermilk Biscuits
Ingredients:
1 cup whole wheat flour
3/4 cup all-purpose flour, plus extra for kneading
3 Tbsp wheat germ
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 Tbsp cold butter, cut into small pieces
1 cup low-fat buttermilk
Directions:
Preheat oven to 400ยบ. 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 two knives, cut the batter 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 onto a generously flour surface and, with floured hands, knead gently 6 to 8 times until smooth and manageable. Using a rolling pin, roll the dough about 1/2-inch thick*. Using a biscuit cutter or cup dipped in flour, cut out the biscuits (as close as you can to minimize scraps). Gather the scraps and roll out to make additional biscuits. Place the biscuits about 1 inch apart on a ungreased baking sheet.
Bake until the biscuits rise to twice their unbaked height and are lightly golden, 8 to 10 minutes. Serve hot.
*When I started cutting my biscuits out they looked really thin. I didn't want flat biscuits so I folded over the dough and cut two layers at once. This worked out really well actually, because it makes the biscuit easy to split open! I think I'm going to do this again.
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