Whole Wheat Buttermilk Biscuits - 21.4g Carbs, 0.8g Fiber
By The Nourished Kitchen VIA WebMD Recipe from Foodily.com
These rustic buttermilk biscuits are rich with flavor of whole wheat.
The dough for this recipe rests overnight at room temperature which
not only helps to tenderize the grain, but also improve its nutrient
profile. Serve them with good butter, raw honey or homemade apple butter... if it fits in your diet.
2 1/2 cups whole wheat flour
1/2 cup cold butter
1 cup buttermilk, preferably freshly cultured
1 tsp baking soda
1 tsp unrefined sea salt
Sift the whole grain flour before combining it with cold butter or in
the basin of a stand mixer.
Mix the fat and flour together until it resembles the texture of cornmeal,
then stir in the freshly cultured buttermilk and combine together until
the flour, fat and buttermilk form thick dough.
Allow this dough to sit, covered, in a warm spot in your kitchen overnight,
or at least 12 hours.
After the dough has soaked for at least 12 hours, preheat the oven to
450 degrees F.
Once the oven is preheated, knead baking soda and unrefined sea salt
into the dough.
Flour your hands and gently form the biscuits either by rolling them
out and cutting them out with a biscuit cutter or roll drop them, straight
from the mixing bowl onto a baking sheet or preheated baking stone.
Bake the biscuits at 450 degrees F. for about 10 - 15 minutes or until
they puff up and become a golden brown color.
Servings: 16
Nutrition per Serving:
136.9 Calories, 4.1g Fat, 2.4g Saturated Fat, 7.4mg Cholesterol,
21.4g Carbs, 0.8g Fiber, 209.7mg Sodium, 3.1g Protein
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