Re: I need a good whole wheat buttermilk biscuit recipe

Serving Size 1 (142g)

Recipe makes 4 servings
Calories 434
Calories from Fat 179 (41%)
Amount Per Serving %DV
Total Fat 20.0g 30%
Saturated Fat 1.8g 8%
Monounsaturated Fat 11.0g
Polyunsaturated Fat 6.0g
Trans Fat 0.0g
Cholesterol 1mg 0%
Sodium 681mg 28%
Potassium 373mg 10%
Total Carbohydrate 57.2g 19%
Dietary Fiber 9.2g 36%
Sugars 2.5g
Protein 11.8g 23%
Vitamin A 18mcg 0%
Vitamin B6 0.3mg 13%
Vitamin B12 0.1mcg 1%
Vitamin C 0mg 0%
Vitamin E 4mcg 15%
Calcium 248mg 24%
Iron 3mg 17%

40 min | 25 min prep

SERVES 4

* 2 1/2 cups whole wheat pastry flour
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/3 cup canola oil
* 3/4 cup low-fat buttermilk

1. Preheat oven to 450 degrees F.
2. In the food processor, put the flour, baking powder, baking soda, and salt. Pulse the food processor to thoroughly mix the dry ingredients.
3. While pulsing the food processor, drizzle in the canola oil. Keep on pulsing until the oil appears to be evenly distributed. You may have to stop and scrap down the sides a couple of times to ensure it is thoroughly worked into the flour mixture.
4. After the oil is worked in, add the buttermilk. Keep on rapidly pulsing until the dough becomes a lump.
5. Remove the dough from the food processor and form it into a flatten ball on a floured surface. Roll out the dough until it is approximately 1/2 inch thick. Using a biscuit cutter cut out the biscuits and put them on an ungreased baking sheet. Space the biscuits about an inch apart. Pull together the scraps and re-roll for more biscuits.
6. Bake for approximately 15 minutes or until nicely browned.

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