Side Dish

Buckwheat Buttermilk Biscuits is for Side Dish.

Buckwheat Buttermilk Biscuits takes 20 minutes to prepare.

Buckwheat Buttermilk Biscuits takes 15 minutes to cook.

Buckwheat Buttermilk Biscuits makes 15 servings.

The ingredients for Buckwheat Buttermilk Biscuits are:

1 1/2 cups whole wheat flour, sifted
1/2 cup buckwheat flour
1 Tbsp of baking powder
1/2 tsp of salt
5 Tbsp of margarine
1 cup low-fat buttermilk

Here is how you make Buckwheat Buttermilk Biscuits:

Preheat an oven to 450 degrees F and butter the surface of a large baking sheet. Obtain a large mixing bowl. Sift 1 1/2 cups of whole wheat flour, 1/2 cup buckwheat flour, 1 Tbsp of baking powder and 1/2 tsp of salt together in the bowl. Cut 5 tablespoons of margarine into 1/4 inch pieces. Rub the butter into the flour mixture until it looks like rolled oats.Make a well in the flour-butter mixture. Add 1 cup or buttermilk and stir vigorously until the dough coheres in a solid mass. Rest the dough for a minute or so.Knead the dough 2 or 3 times and then pat or roll it out to a 1/4 inch thickness. Cut the dough into round or other biscuit shapes and arrange them on the baking sheet with a slight space between each.Bake at 450°F for 12-15 minutes until crusty and browned. Serve at once. Then eat the resulting biscuits with Cheddar cheeses, fall fruits, or herb cream cheese, accompanied by some good beverage.Yield: 15 BiscuitsNumber of Servings: 15Recipe submitted by SparkPeople user ASHLYNNE12.

The nutritional information for Buckwheat Buttermilk Biscuits is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 77.7

• Total Fat: 2.1 g
• Cholesterol: 0.7 mg
• Sodium: 235.9 mg
• Total Carbs: 12.7 g
• Dietary Fiber: 1.9 g
• Protein: 2.6 g