Buttermilk Biscuits

Buttermilk Biscuits

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.

Nutirion Profile: Diabetes Appropriate Healthy Weight Heart Healthy Low Calorie Low Carb Low Cholesterol Low Sat Fat Low Sodium

Serves Prep Time Total Time
12 30 min 50 min

Directions

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 tablespoon cold butter, cut into small pieces
  • 1 tablespoon milk, for brushing

Cooking Instruction

Step 1

Preheat oven to 425 degrees F. Coat a baking sheet with cooking spray.

Step 2

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.

Step 3

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.

Step 4

Bake the biscuits for 12 to 16 minutes, or until golden brown. Transfer to a wire rack and let cool slightly before serving.


Nutrition

  • Serving: Per biscuit
  • Calories: 104
  • Carbohydrates: 18g
  • Fat: 3g
  • Protein: 3g
  • Dietary Fiber: 1g
  • Saturated Fat: 1g
  • Monounsaturated Fat: 1g
  • Cholesterol: 4mg
  • Potassium: 35mg
  • Sodium: 216mg
  • Exchanges: 1 starch, 1/2 fat
  • Carbohydrate Servings: 1