Whole Grain Buttermilk Biscuits - 11g Carbs, 1g Fiber
By: Mayo Clinic staff
Dietitian's tip: Buttermilk is made by adding special bacteria to
fat-free or low-fat milk to give it more texture and a tangy taste.
It may seem like buttermilk is high in fat, but in fact, most varieties
aren't.
MAKES: 16 BISCUITS
1 cup whole-wheat (whole-meal) flour
3/4 cup all-purpose (plain) flour, plus extra for kneading
3 Tbsp wheat germ
2 tsp baking powder
1/2 tsp baking soda (bicarbonate of soda)
1/4 tsp salt
3 Tbsp chilled butter, cut into small pieces
1 cup low-fat buttermilk
Preheat the oven to 400 F. Have ready an ungreased nonstick baking sheet.
In a large bowl, combine the flours, wheat germ, baking powder, baking
soda and salt. Whisk to blend. Add the butter to the flour mixture. With
a pastry blender or 2 knives, cut the butter into the dry ingredients
until the mixture resembles coarse crumbs. Add the buttermilk and stir
just until a moist dough forms. Don't overmix. Cover the bowl with plastic
wrap and refrigerate for 30 minutes.
Turn the dough out onto a generously floured work surface and, with
floured hands, knead gently for 6 to 8 times until smooth and manageable.
Using a rolling pin, roll the dough into a rectangle 1/2-inch thick.
Using a 2 1/2-inch round biscuit cutter dipped in flour, cut out biscuits.
Cut close together for a minimum of scraps. Gather the scraps and roll
out to make additional biscuits.
Place the biscuits about 1 inch apart on the baking sheet. Bake until
the biscuits rise to twice their unbaked height and are lightly golden,
8 to 10 minutes. Serve hot.
MAKES: 16 BISCUITS
Serving size: 1 biscuit
Nutrition per Serving:
77 Calorie, 3g Total Fat, 1g Saturated Fat, 1g Monounsaturated Fat,
6mg Cholesterol, 3g Protein, 142mg Sodium, 11g Carbs, 1g Fiber
Mayo Clinic Healthy Weight Pyramid Servings: 1 Carb
Diabetes Meal Plan Exchanges: 1 Starches
Dash Eating Plan Servings: 1 Grains and grain products
