These light and fluffy biscuits, made with all-purpose and whole wheat flour, are perfect for breakfast or dinner.
Preheat oven to 450 degrees F (230 degrees C).
Combine all-purpose flour, whole wheat flour, baking powder, sugar, and salt in bowl. Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs; stir in buttermilk until just moistened.
Turn dough out on a lightly floured surface; knead gently 8 to 10 times. Roll to about 3/4-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place biscuits on an ungreased baking sheet.
Bake in preheated oven until biscuits are lightly browned, 10 to 12 minutes.
Per Serving: 119 calories; protein 3.2g; carbohydrates 17.7g; fat 4.3g; cholesterol 11mg; sodium 357.3mg.
The quality of the flour can make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal bread , which not always rise as well as white bread.
To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.