Whole Grain Buttermilk Biscuits

By glomcrae

Mayo Clinic Diet Cookbook

Ingredients

• 1 cup whole wheat flour
• 3/4 cup all-purpose flour, plus extra for kneading
• 3 Tablespoons wheat germ
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 Tablespoons chilled butter, cut into small pieces
• 1 cup low-fat buttermilk

Details

Servings 16

Preparation

Step 1

Preheat the oven to 400 degrees F. Have ready an un-greased 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 two 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. Do not 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 6-8 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 our 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, 8-10 minutes. Serve hot.