Buttermilk Biscuits

  • Active Time 30m
  • Total Time 50m

1 dozen biscuits

There's nothing like a basket of hot, flaky biscuits to accompany a home-cooked dinner. You can also use these biscuits to top a chicken potpie or for strawberry shortcake.

ingredients

  • 3/4 cup buttermilk
  • 1 tablespoon canola oil
  • 1 cup whole-wheat pastry flour
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons cold butter, cut into small pieces
  • 1 tablespoon milk for brushing

directions

Preheat the oven to 425 degrees F.

Coat a baking sheet with cooking spray.

Combine the buttermilk and oil. Whisk the whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and salt in a large bowl. Using your fingertips or 2 knives, cut the butter into the dry ingredients until crumbly. Make a well in the center and gradually pour in the buttermilk mixture, stirring with a fork until just combined.

Transfer the dough to a floured surface and sprinkle with a little flour. Lightly knead the dough 8 times, then pat or roll out to an even 3/4-inch thickness. Cut into 2-inch rounds and transfer to the prepared baking sheet. Gather any scraps of dough and cut more rounds. Brush the tops with milk.

Bake the biscuits for 12-16 minutes, or until golden brown. Transfer to a wire rack and let cool slightly before serving.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 8878

nutrition information per serving

104 calories; 3g total fat; 1g total saturated fat; 4mg cholesterol; 216mg sodium; 18g carbohydrates; 1g fiber; 3g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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