Whole Grain Buttermilk Biscuits (with Variations)
3 cups white whole wheat flour (or all-purpose flour)
4 teaspoons baking powder
2 teaspoons sugar
1 teaspoon baking soda
3/4 teaspoon salt
1/3 cup cold unsalted butter, cut into small pieces
1 and 1/2 cups low-fat buttermilk
Preheat oven to 425°F.
In a large bowl whisk the flour, baking powder, sugar, baking soda and salt. Cut in the butter with fingertips or a pastry blender until mixture resembles fresh breadcrumbs. Add buttermilk, stirring with a fork until just until moistened.
Turn dough out onto a lightly floured surface and knead lightly 4 times. Roll dough to a 3/4-inch thickness and cut with a 2 1/2-inch biscuit cutter. Place on a baking sheet. Bake 12-13 minutes or until golden. Makes 12 biscuits.
Nutrition per Serving (1 biscuit):
Calories 173; Fat 5.2g (poly 0.3g, mono 1.4g, sat 3.1g); Protein 4.9g; Cholesterol 14mg; Carbohydrate 28.6g; Fiber 1.8; Sodium 382mg)
(Note: I did the nutrition analysis using Diet Analysis Plus 7.0.1)
Variations:
The All-in-One: (pictured above--perfect for lunch!) Prepare as directed, stiring in 2/3 cup finely chopped ham, 1/2 cup shredded sharp Parmesan cheese, and 2 tablespoons chopped fresh parsley leaves along with the buttermilk.
Chive Biscuits: Prepare as directed, stirring in 1/2 cup minced chives along with the buttermilk.
Cheddar-Cumin: Prepare as directed, adding 2 teaspoons ground cumin to the dry ingredients and stirring in 1 cup shredded sharp cheddar cheese along with the buttermilk.
Rosemary-Olive Oil: Prepare as directed, adding 1 tablespoon minced fresh rosemary leaves to the dry ingredients. Lightly brush tops of the cut biscuits with olive oil just before baking.
Feta-Dill: Prepare as directed, adding 2 tablespoons chopped fresh dill (or 2 teaspoons dried), 3/4 cup crumbled feta along with the buttermilk, and (optional) 1/2 teaspoon red pepper flakes.
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