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Photo: Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors Hall
Active Time:20 minsTotal Time:1 hr 10 minsServings:12Jump to Nutrition Facts
Active Time:20 minsTotal Time:1 hr 10 minsServings:12
Active Time:20 mins
Active Time:
20 mins
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½cupswhole-wheat flour1 ½cupsall-purpose flour, plus more for dusting2tablespoonsbaking powder¼teaspoonsalt6tablespoonscold unsalted butter, cubed1tablespoonhoney, plus more for serving1 ¼cupsbuttermilk, divided
Cook Mode(Keep screen awake)
Ingredients
1 ½cupswhole-wheat flour
1 ½cupsall-purpose flour, plus more for dusting
2tablespoonsbaking powder
¼teaspoonsalt
6tablespoonscold unsalted butter, cubed
1tablespoonhoney, plus more for serving
1 ¼cupsbuttermilk, divided
Directions
Line a large rimmed baking sheet with parchment paper..
Stir whole-wheat flour, all-purpose flour, baking powder and salt together in a large bowl. Cut butter into the flour mixture, using a pastry blender or fingertips, until the mixture is crumbly and resembles small peas, about 2 minutes. Add honey and 1 cup plus 2 tablespoons buttermilk; gently stir with a fork, being careful to not overwork the dough. The dough will be shaggy and crumbly with some wet spots.
Preheat oven to 425℉.
Transfer the parchment paper with the dough rectangle to a cutting board. Cut the dough evenly into 12 pieces (do not cut through the parchment) and arrange 1/2 inch apart on the parchment. Transfer the parchment with the dough pieces to a baking sheet. Brush the biscuit tops evenly with the remaining 2 tablespoons buttermilk.
Bake until the edges of the biscuit tops are lightly browned, about 15 minutes. Transfer to a wire rack and let cool slightly, about 5 minutes. Drizzle with honey, if desired, before serving.
To make ahead
Store baked biscuits, covered, at room temperature for up to 2 days. Freeze unbaked biscuits on a baking sheet until solid, then transfer to a freezer bag and freeze for up to 3 months. Before baking, thaw overnight in the refrigerator on a parchment-lined baking sheet.
Equipment
Parchment paper
Originally appeared: EatingWell.com, October 2022
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Nutrition Facts(per serving)172Calories6gFat25gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
