These light and fluffy biscuits, made with all-purpose and whole wheat flour, are perfect for breakfast or dinner.
Preheat oven to 450 degrees F (230 degrees C).
Combine all-purpose flour, whole wheat flour, baking powder, sugar, and salt in bowl. Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs; stir in buttermilk until just moistened.
Turn dough out on a lightly floured surface; knead gently 8 to 10 times. Roll to about 3/4-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place biscuits on an ungreased baking sheet.
Bake in preheated oven until biscuits are lightly browned, 10 to 12 minutes.
Per Serving: 119 calories; protein 3.2g; carbohydrates 17.7g; fat 4.3g; cholesterol 11mg; sodium 357.3mg.
Eating good breakfast to continue the day has become a good habit. It’s a best way to start my 24 hours off healthfully. The sweet hit from the fruit wakes me up and gives me power to make on the morning. Sugar is often vilified as the evil of all disease, but fruit is also loaded with fibre, which is great for your stomach system and make keep you feeling full longer, and less likely grab a snack out of the vending machine before lunchtime.
Making fruit a at 7.00 clock habit is simple . Simply put the sweetness in your fridge next to the milk or on the table next to your grain pan , or move your coffee maker or tea kettle — somewhere where you’ll find it. Before you eating the rest of your breakfast , eat your fruit. If you’re not usually a breakfast person.