Wednesday, March 24, 2010

Whole Grain Buttermilk Biscuits

You may already have a recipe like this, but if not I thought I would share. This is a family favorite. I make 'em for breakfast or to go with dinner like I did tonight. If you make it go ahead and compare it to a standard recipe for normal biscuits. You'll be pleased with this much lighter, higher-fiber version I promise.

Whole Grain Buttermilk Biscuits

1 3/4 cups whole wheat flour
1/4 cup wheat germ
1/2 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons chilled butter or trans fat free margarine-for you vegan types ;) - it works too I tried it.
1 cup lowfat buttermilk or sour milk (ya'll know how to make sour milk I presume)

Preheat oven to 400 degrees. Combine dry ingredients. Cut in butter with pastry cutter or knife.

(Kate did you ever get a pastry cutter? Everytime I use mine I hope that you got one at some point)

Stir in milk until moist dough forms, and don't worry-it should be pretty wet. Cover and refrigerate 30 minutes so that it's workable. Turn dough out on floured surface and pat out to 1/2 inch thick. Using floured cup or biscuit cutter cut out your biscuits. Place on to baking mat and bake 8-10 minutes until golden.

6 comments:

  1. I'm still usin' my fork! ;) Isn't that ridiculous? This recipe looks great. I've been looking for a good biscuit recipe.

    Emily and Whitney......are you still there? I need dinner ideas folks!

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  2. Yeah! I was going to ask you for this when you posted about your, um....Christmas Breakfast I think it was when you made them...anyway, I am excited to try these! :D

    Katie,
    I am barely here...ha! It is so sad to admit that Cal and I have eaten out the last two days, and I have been fixing my old stand by's when we aren't eating out! Funny story, We have been so short on time in the night that for like a week, I resorted to fast, mexican, get your protein in, meals, and Cal told me after about our fifth meal, "Um...I think I have a little Mexican growning inside of me we have been eating nothing but Mexican food for days".... ha ha ha! Yep, it was that bad! :D I have a goal though, to get back into finding new recipes and trying them, and then to share them on here...so, I will get on it! :D I really have been in a bit of a funk since we moved, then I got sick, and I am now getting out of it and feeling good so...here we go!

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  3. Question for you, Ashlee... why do you use kosher salt? I haven't done any research on this at all. Is it supposed to be better than sea salt?

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  4. I'm with Katie about the salt. It just genuinely tastes better, and when it comes to salt I think the less of it the better- so I'm not really worrying about which one has the most health benefits. Although... I haven't really researched that tons. Whit, I bet you have. Whitney did a ton of research about salt because of her family history with Kidney issues... any advice for us deary?

    Also, I guess the other thing about coarse salt is that it really does allow you to use less. At least that's what I have found.

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  5. I just made these and they taste great. They are a little dense, because I only allowed 30 minutes to chill and they were waaaaayyy too moist to handle even after the chilling time so I had to add quite a bit of flour to them to get the job done. Do you chill them for longer? They do taste very good though. Jocelyn just downed a few right as they came out of the oven. THanks for the recipe, friend!

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  6. Yeah... I usually refrigerate for longer than 30 min, and I leave it pretty sticky. I really do only use the amount of flour that it calls for, but I will flour my roll out surface like crazy, top it with more flour so that I can roll them out, and then I am just super careful when I cut them out. They are pretty darn floppy when I put them on the pan to bake- nothing like traditional biscuits. But they bake up nice and softly and still hold together well if I do it that way. They certainly can be tricky to handle! Sorry!

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