Home > Biscuit Recipes > Light Wheat Biscuits
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If you are looking for an alternative to traditional buttermilk biscuits, you might enjoy these light wheat biscuits. These biscuits are made with buttermilk, whole wheat and all-purpose flour.
Light Wheat Biscuits
Ingredients:
1 ½ cup all-purpose flour
1 cup whole wheat flour
4 teaspoons baking powder
1 tablespoon sugar
½ teaspoon cream of tartar
½ teaspoon salt
½ cup shortening
1 cup buttermilk
Directions:
Makes: 12 biscuits
Preheat oven to 450°F.
In a medium bowl, sift together the all-purpose flour, whole wheat flour, baking powder, sugar, cream of tartar and salt.
Cut shortening into the flour mixture with a pastry blender until the mixture resembles coarse cornmeal. Add buttermilk all at once; stir with a fork until dough is just moist enough to pick up from the side of the bowl and form a ball.
Turn dough onto a lightly floured surface and knead gently 4 to 5 times to form a smooth, soft dough. Roll out or pat dough to ¾ -inch thickness. With a 2 ½ -inch biscuit cutter, cut straight down into the dough, being careful not to twist cutter.
Place biscuits on an ungreased cookie sheet and bake 12 to 15 minutes. Serve hot.
Nutritional information. One biscuit provides: 180 calories, 4 g protein, 22 g carbohydrates, 2 g dietary fiber, 9 g fat, 1 mg cholesterol, 91 mg calcium, 95 mg potassium, 208 mg sodium.
Used with permission:© 2009 Kansas Wheat Commission. All rights reserved.
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