Bready or Not: Buttermilk Biscuits

Last week I bought buttermilk for a recipe and didn’t end up using it, so my mom told me to find something else to do with it so I didn’t waste it. So…buttermilk biscuits seemed like a good option! This recipe (from Mayo Clinic) combines whole-wheat flour with white-flour for a healthier biscuit. [And...fact..I really love the word biscuit.]

Ingredients

1 cup whole-wheat flour
3/4 cup all-purpose flour, plus extra for kneading
3 tablespoons wheat germ
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
1 cup low-fat buttermilk

This is How We Do It

Preheat the oven to 400.

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, being careful not to overmix. Cover the bowl with plastic wrap and refrigerate for 30 minutes. (Tooootally forgot to do this step. Ehhh….NBD.)

Turn the dough out onto a generously floured work surface and, with floured hands (COKE PARTY, DON’T HOLD BACK), knead gently until it’s smooth and manageable.

Using a rolling pin, roll the dough into a rectangle 1/2-inch thick. Use a round cookie cutter to cut out biscuits.

Place the biscuits about 1 inch apart on a sprayed or greased baking sheet.

Bake until the biscuits rise to twice their unbaked height and are lightly golden, 8 to 10 minutes.

These biscuits are great with honey with some chili…or just in any breakfast capacity (like a healthy non-Mc egg sandwich)!

GO, carb it, PLEASE!

Tagged as: biscuits, bread, breakfast, carbs, healthy recipes