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Whole Grain Buttermilk Biscuits Recipe

Add this delicious Whole Grain Buttermilk Biscuits in your diary so you can prepare it whenever you want to. Get the required ingredients and method posted here. You can make it fresh and serve it hot to your guests. Feedback is welcome.

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Time

0:30 - 0:15

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3720

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Submited by

Kishwar Shah from Lahore

Ingredients

1 cup whole-wheat (whole-meal) flour
3/4 cup all-purpose (plain) flour, plus extra for kneading
3 tablespoons wheat germ
2 teaspoons baking powder
1/2 teaspoon baking soda (bicarbonate of soda)
1/4 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
1 cup low-fat buttermilk

Method

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.

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