Ingrédients pour Whole Wheat Biscuit Triangles
- All Purpose Flour
- Whole Wheat Flour
- 1/4 cup wheat germ
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- Unsalted Butter
- 1/2 cup buttermilk, plus more as needed
- 1 tablespoon honey
- 1 egg, beaten
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Comment préparer Whole Wheat Biscuit Triangles
- Preheat oven to 425°F (220°C).
- Lightly butter a baking sheet.
- In a large mixing bowl or food processor, whisk together 2 cups whole wheat flour, 1 cup all-purpose flour, 1/4 cup wheat germ, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt.
- Cut in 1/2 cup (1 stick) cold unsalted butter using a pastry blender or pulse in a food processor until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together 1/2 cup buttermilk and 1 tablespoon honey.
- Add the wet ingredients to the dry ingredients and stir or pulse until just combined.
- Gradually add more buttermilk, 1 tablespoon at a time, until the dough comes together and is slightly sticky.
- Lightly flour a sheet of waxed paper. Place the dough on the waxed paper and flour the top.
- Gently pat the dough into a 3/4-inch thick circle.
- Using a sharp, floured knife, cut the dough into 6 even wedges.
- Arrange the wedges on the prepared baking sheet, leaving at least 1/2 inch between each.
- Lightly brush the tops with 1 beaten egg.
- Bake for 15-20 minutes, or until the biscuits are golden brown.
- Split the biscuits horizontally while still warm.
- Serve immediately with tomato cheddar rarebit (Recipe #297855).
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
23g
Fat
26g
Carbs
9g
