Ingredients:
2 cups whole-wheat flour
2 cups unbleached white flour
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons honey
1/2 cup less-fat margarine or whipped butter
1 1/2 cups + 2 tablespoons low-fat buttermilk
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper (or coat with canola cooking spray).
- In large mixing bowl, combine flours, salt, and baking powder beating on low speed until blended. Add honey and margarine or butter; beat on low until crumbly. Add buttermilk and beat on low just until dough forms.
- Dust flat surface with a few tablespoons of unbleached white flour. Press biscuit dough out to about an 8- or 9-inch square (about 1 inch thick). Cut dough using a 2 1/2-inch biscuit cutter and place biscuits on prepared baking sheet. Reroll scraps only once. Bake until golden (about 18 minutes).
Nutrition Information per biscuit (if 11 per recipe):
220 calories,
7 g protein,
39 g carbohydrate,
5 g fat,
1 g saturated fat,
2 mg cholesterol,
3.3 g fiber,
447 mg sodium.
Calories from fat: 20%.
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