Multigrain Biscuits
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This recipe makes 18 biscuits servings
Nutritional Info |
|
|---|---|
| Per biscuit: about | - |
| cal | 95 |
| pro | 3 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 13 g |
| fibre | 1 g |
| chol | 18 mg |
| sodium | 167 mg |
| potassium | 35 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 6 |
| vit A | 3 |
| folate | 1 |
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.
Ingredients
- 2 cups multigrain bread flour, (best-for-bread)
- 2 tbsp packed brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup cold butter, cubed
- 1 cup buttermilk
- 1 egg, lightly beaten
Preparation
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.
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.
Source : Canadian Living Magazine: July 2009
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