This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is NOT safe for those who are sensitive to gluten.
"Powdermilk biscuits: Heavens, they're tasty and expeditious! They're made from whole wheat, to give shy persons the strength to get up and do what needs to be done."
-Garrison Keillor, Storyteller
Most of us are used to eating buttermilk biscuits made with all white flour but this is a great recipe for Sunday brunch served with scrambled eggs. The whole wheat flour is good for you and while it is a little coarser texture than you may be used these are delicious and they have a nice nutty flavor.
Servings: 8 | Serving size: 1 biscuit
Cooking Time: 30 Minutes
These keep only fairly well over about 36 hours. Reheat gently.
|1 cup||all purpose flour|
|1 cups||whole wheat flour|
|1/2 tsp||baking soda|
|1 tsp||baking powder|
|3 Tbsp||unsalted butter|
|2/3 cups||non-fat buttermilk|
Preheat the oven to 325°F.
Place the whole wheat and all purpose flour in a sifter with the baking soda, baking powder and salt. Sift into a medium sized mixing bowl.
Add the spread and work it in with a fork. Mash into the flour mixture with the tines of the fork turning the mixing bowl while you do.
When the spread is well incorporated add the buttermilk and work it into the flour. Use a rubber spatula at first and when the dough begins to form begin working it together with your hands. As the dough ball forms transfer it to a cutting board.
Roll the dough ball into a large log shape and then cut this into 8 biscuit rounds.
Place on a non-stick cookie sheet and bake for 12 - 15 minutes.
Serving size: 1 biscuit
|Calories 135||Calories from Fat 23|
|% Daily Value|
|Total Fat 3g||4%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 24g||8%|
|Dietary Fiber 2g||9%|
|Vitamin A 6%||Vitamin C 0%|
|Calcium 13%||Iron 8%|
|Vitamin K 2 mcg||Potassium 110 mg|
|Magnesium 27 mg|