Whole wheat brings added nutrition to this southern delight! Serve these with soup for a complete meal or add them to your next brunch buffet.
They also freeze well. Cool completely on a wire rack then store in an air-tight container, frozen for 3 months.
Makes 12
Buttermilk Biscuits
Ingredients
- 1 3/4 cups "white" whole wheat or whole wheat pastry flour, plus 1/4 for rolling
- 1 1/2 teaspoons baking powder
- 1 tablespoon sugar
- 4 tablespoons unsalted butter, chilled, cut into cubes
- 1 cup low-fat, 1% buttermilk
Instructions
- Preheat oven to 400° F. In a medium bowl, stir together flour, baking powder, sugar, salt, and baking soda. Rub in margarine until mixture resembles coarse crumbs. Make a well in center of the dry mixture, then add buttermilk.
- Using a fork, stir just until moistened. Turn the dough out onto a lightly floured surface. Pat or lightly roll dough to 1/2-inch thickness. Cut dough with a floured 2 1/2 inch biscuit cutter, dipping the cutter into flour between cuts.
- Place biscuits on a baking sheet lined with wax or parchment paper. Bake for 10-12 minutes or until the biscuits are no longer moist in the center. Remove biscuits from the baking sheet and serve hot.
Nutritional Stats Per Serving (1 biscuit): 124 calories, 3 g protein, 17g carbohydrates, 5g fat (3 g saturated), 13 mg cholesterol, 2 g fiber, 66 mg sodium.
Weight Watchers® Points Plus: 3
Make It A Meal:
Serve with Italian Wedding Soup or Hungarian Goulash.
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What is the spread you have pictured with the biscuits in the picture?
It’s low-fat margarine spread with fresh chopped strawberries stirred in. You can also use defrosted frozen strawberries.