The addition of whole grain flour adds flavor and texture to these otherwise traditional Southern-style biscuits. Buttermilk helps to tenderize the dough, as well as provides that characteristic "twang" that contrasts the otherwise rich flavors in the finished product.
Home » Recipes » Buttermilk-Teff Biscuits with Green Onions
1 cup plus 2 tablespoons all-purpose flour
2/3 cup teff or other whole grain flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
5 tablespoons unsalted butter, diced and chilled
6 green onions, very thinly sliced
3/4 cup low-fat buttermilk
1 tablespoon whole milk
Shredded parmesan for sprinkling (optional)
Preheat the oven to 425°F. Sift flours, baking powder, baking soda and salt into a large bowl. Add butter and use your fingertips or a pastry cutter to work butter into flour until no pieces larger than peas remain. Stir in green onions and buttermilk, stirring just until mixed.
Turn dough out onto a lightly floured surface, gather it into a ball and knead once or twice. Press down until dough is about 1/2-inch thick. Cut out biscuits with a round 2 1/2-inch cutter or the top of a glass. Place biscuits on an ungreased baking sheet. Press scraps together and cut out more biscuits. Brush tops of biscuits with milk; if you like, sprinkle tops with a pinch of Parmesan. Bake until biscuits are risen and just golden on the bottoms, 12 to 13 minutes. Serve warm or room temperature.
Per Serving: Serving size: 1 biscuit, 120 calories (50 from fat), 5g total fat, 3.5g saturated fat, 15mg cholesterol, 240mg sodium, 15g carbohydrates, (1 g dietary fiber, 1g sugar), 3g protein.
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