1 cup all-purpose flour*
3/4 cup white whole wheat flour
1 teaspoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter, frozen
3/4 cup low-fat buttermilk**
1 tablespoon skim milk
Preheat the oven to 400 degrees.
Prep a sheet pan with nonstick cooking spray or line with a silicone baking mat.
Combine the dry ingredients in a large mixing bowl. Remove the butter the from the freezer and use a box grater to grate the butter into the dry mixture. Work the butter into the dry ingredients using a pastry cutter or two dull butter knives.
Add the buttermilk and stir just until the mixture is combined.
Roll the dough onto a lightly floured cutting board. Gently pat it into a flat 8-inch circle.
Using a 2-inch circle cookie cutter, cut the dough into circles and transfer onto a baking pan. Your circles should almost touch to avoid “wasting” dough. Any leftover dough scraps can be re-rolled and cut.
Brush the top of each biscuit with milk.
Bake 17-18 minutes until lightly browned on the bottom.
Cool before freezing.
Reheat in the toaster oven just until warmed.
Serving Size: Makes 12 biscuits.
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