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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Honey Wheat Buttermilk Biscuits Recipe Recipe

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This recipe for Honey Wheat Buttermilk Biscuits Recipe is from Holly's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients:

* 2 cups whole-wheat flour
* 2 cups unbleached white flour
* 1 teaspoon salt
* 4 teaspoons baking powder
* 2 tablespoons honey
* 1/2 cup less-fat margarine or whipped butter
* 1 1/2 cups + 2 tablespoons low-fat buttermilk
Directions:
Directions:
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper (or coat with canola cooking spray).
2. In large mixing bowl, combine flours, salt, and baking powder beating on low speed until blended. Add honey and less-fat margarine or whipped butter and beat on low until crumbly. Add buttermilk and beat on low just until dough forms.
3. Dust flat surface with a few tablespoons of unbleached white flour. Press biscuit dough out to about an 8- or 9-inch square (about 1-inch thick). Cut dough using a 2 1/2-inch biscuit cutter and place biscuits on prepared baking sheet. Reroll scraps only once. Bake until golden (about 18 minutes).
Number Of Servings:
Number Of Servings:
11 biscuits

 

 

 

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