Caraway Biscuits
Serving Size : 12
Ingredients for prepare Caraway Biscuits
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 | cups | all-purpose flour |
| 1 | cup | whole-wheat flour |
| 4 | teaspoons | caraway seeds |
| 2 | teaspoons | baking soda |
| 1 | teaspoon | salt |
| 1 1/2 | cups | buttermilk |
| 3 | tablespoons | honey |
| 2 | tablespoons | canola oil |
| 1 | tablespoon | freshly grated orange zest |
recipe Caraway Biscuits
1. Preheat oven to 400°F. Lightly oil a baking sheet or coat
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it with nonstick spray. 2. In a mixing bowl, whisk all-purpose and whole-wheat flours, caraway seeds,
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baking soda and salt. 3. In a glass measuring cup, combine buttermilk, honey,
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oil and orange zest. Make a well in the dry ingredients. Add wet ingredients and stir with a
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fork until just combined. (Dough will be sticky.) 4. On a floured surface, knead dough 8 to 10 times. Gently
Caraway Biscuits
pat into a 3/4-inch-thick circle. 5. With a 3-inch cutter, cut out biscuits and place 1 inch apart
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on prepared baking sheet. Press dough scraps together and repeat to make 12 biscuits.
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Dip a sharp knife in flour and cut a crisscross on the top of each
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biscuit. 6. Bake biscuits for 15 to 20 minutes, or until lightly browned. Transfer
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to a wire rack to cool for at least 10 minutes before serving. Leftover
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biscuits may be split and toasted. MAKES 1 DOZEN BISCUITS. 160 calories per biscuit; 5 grams protein; 3
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grams fat (0.4 gram saturated fat); 29 grams carbohydrate; 350 mg sodium; 1 mg
Caraway Biscuits
cholesterol; 2 grams fiber. Busted by Gail Shermeyer
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