With double the fibre of white flour, multigrain flour offers more nutritional value and a nutty flavour. A small cutter makes for a dainty base that's perfect for a dollop of summer-fresh jam.
- Portion size 18 servings
- Credits : Canadian Living Magazine: July 2009
Ingredients
Method
In large bowl, whisk together flour, brown sugar, baking powder, baking soda and salt. Using pastry blender, cut in butter until crumbly. Pour in buttermilk; stir with fork to make soft ragged dough.With lightly floured hands, press dough into ball. On lightly floured surface, gently knead dough 10 times. Pat into 3/4-inch (2 cm) thick round. Using 2-inch (5 cm) floured cutter, cut out rounds, rerolling scraps. Place on parchment paper–lined baking sheet.
Brush tops with egg. Bake in 400°F (200°C) oven until golden, about 12 minutes. Transfer to rack to let cool.
Nutritional facts Per biscuit: about
- Sodium 167 mg
- Protein 3 g
- Calories 95.0
- Total fat 4 g
- Potassium 35 mg
- Cholesterol 18 mg
- Saturated fat 2 g
- Total carbohydrate 13 g
%RDI
- Iron 6.0
- Folate 1.0
- Calcium 4.0
- Vitamin A 3.0
