Zutaten für 100 Whole Wheat Sour Cream Biscuits
- 1 1/2 cups whole wheat flour
- 1 teaspoon vital wheat gluten
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cold butter
- 1/2 cup milk
- 1/2 cup sour cream
- 1/2 cup all-purpose flour
- 1 tablespoon sugar
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Zubereitung von 100 Whole Wheat Sour Cream Biscuits
- Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and sugar.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, stir together the sour cream and milk.
- Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick rectangle.
- Use a 2-inch biscuit cutter or a knife to cut out biscuits. Reroll scraps.
- Place biscuits onto the prepared baking sheet.
- Bake for 12-15 minutes, or until golden brown.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
0g
Fat
23g
Carbs
6g
