- 1/2 cup warm nonfat buttermilk(105º to 115º)
- 1 package rapid-rise yeast
- 1 3/4 cups all-purpose flour
- 3/4 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons sugar
- 3 tablespoons reduced-calorie margarine
- 1/2 cup unsweetened applesauce
- Vegetable cooking spray
- calories 120
- caloriesfromfat 17 %
- fat 2.2 g
- satfat 0.3 g
- protein 3.5 g
- carbohydrate 22.1 g
- fiber 1.8 g
- sodium 213 mg
How to Make It
Combine buttermilk and yeast in a 1-cup liquid measuring cup; let stand 5 minutes.
Combine all-purpose flour and next 5 ingredients in a large bowl. Cut in margarine with pastry blender until mixture is crumbly. Add buttermilk mixture and applesauce to flour mixture, stirring just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface, and knead gently 3 or 4 times. Roll dough to 1/2-inch thickness; cut into rounds with a 2 1/2-inch biscuit cutter. Place rounds on a baking sheet coated with cooking spray; cover and let rise in a warm place (85º), free from drafts, 10 minutes. Bake at 400º for 10 to 12 minutes.
Place cut, unbaked Whole Wheat Biscuits ob a cookie sheet and freeze them. Then store the frozen biscuits in a heavy-duty, zip-top plastic bag in the freezer. You can bake the biscuits right from the freezer at 400 º for 12 to 15 minutes.