Brunch

Whole-Wheat Buttermilk Biscuits is for Breakfast.

Whole-Wheat Buttermilk Biscuits takes 5 minutes to prepare.

Whole-Wheat Buttermilk Biscuits takes 18 minutes to cook.

Whole-Wheat Buttermilk Biscuits makes 12 servings.

The ingredients for Whole-Wheat Buttermilk Biscuits are:

1 cup all-purpose flour*
3/4 cup white whole wheat flour
1 teaspoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter, frozen
3/4 cup low-fat buttermilk**
1 tablespoon skim milk

* You can use all whole-wheat flour, but the biscuits will be tougher.
** No buttermilk? Mix 3/4 cup skim milk with 1 tablespoon vinegar. Set aside for 10 minutes, then use in place of buttermilk.

Here is how you make Whole-Wheat Buttermilk Biscuits:

Preheat the oven to 400 degrees. Prep a sheet pan with nonstick cooking spray or line with a silicone baking mat. Combine the dry ingredients in a large mixing bowl. Remove the butter the from freezer and use a box grater to grate the butter into dry mixture. Work the butter into the dry ingredients using a pastry cutter or two dull butter knives. Add the buttermilk and stir just until the mixture is combined.Roll the dough onto a lightly floured cutting board. Gently pat it into a flat 8-inch circle. Using a 2-inch circle cookie cutter, cut the dough into circles and transfer onto a baking pan. Your circles should almost touch to avoid "wasting" dough. Any leftover dough scraps can be re-rolled and cut.Brush the top of each biscuit with milk.Bake 17-18 minutes, until lightly browned on the bottom.Cool before freezing. Reheat in toaster oven just until warmed.Serving Size:?Makes 12 biscuits.

The nutritional information for Whole-Wheat Buttermilk Biscuits is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 104.4

• Total Fat: 4.2 g
• Cholesterol: 11.0 mg
• Sodium: 30.6 mg
• Total Carbs: 13.5 g
• Dietary Fiber: 1.0 g
• Protein: 2.6 g

The dietary needs meet for Whole-Wheat Buttermilk Biscuits is Vegetarian