Preheat the oven to 450 degrees. Coat a baking sheet with no-stick spray.
In a medium bowl, combine the unbleached flour, baking powder, baking soda, sugar, salt, and tbsp of whole-wheat flour. Mix well.
Place the egg white in a small bowl and whist lightly. Whisk in the buttermilk and butter or margarine. Pour into the flour mixture. Using a fork, stir just until combined.
Lightly flour a work surface with the remaining 2 tbsp whole-wheat flour. Place the dough on the surface and gently knead into a 1/2-inch thick circle. Using a 2 inch biscuit cutter or the rim of a glass, cut the dough into biscuits. Place on the prepared baking sheet. Gently gather together the scraps of dough to make more biscuits.
Bake for 7-10 minutes, or until lightly browned.
For light and tender biscuits, handle the dough as little as possible. To help them rise, cut straight down into the dough with a biscuit cutter without twisting.
Nutrition-
121 calories, 2.5g total fat, 1.4g sat fat, 4.3g protein, 20.6g carbohydrates, 1.7g dietary fiber, 6mg cholesterol, 236 ms sodium.
Originally Submitted
8/27/2010
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