Traditional biscuits are made with all butter, a combination of butter and lard, or butter and solid vegetable shortening. Here we’ve used a small amount of butter for flavoring and monounsaturated olive oil for the remainder of the fat.
- 1½ cups flour
- 1¼ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon sugar
- 3 tablespoons dry-roasted sunflower seeds
- 1 tablespoon sesame seeds
- 1 tablespoon cold unsalted butter
- 3 tablespoons olive oil
- ¾ cup plus 2 tablespoons buttermilk
- Preheat the oven to 425°F. Spray a large baking sheet with nonstick cooking spray.
- In a large bowl, stir together the flour, baking powder, baking soda, salt, and sugar. Stir in the sunflower seeds and sesame seeds.
- With a pastry blender or two knives, cut in the butter and oil until the mixture resembles coarse meal. Stir in the buttermilk until the mixture forms a soft dough. Do not overmix.
- Drop the dough by well-rounded tablespoons 2 inches apart onto the baking sheet. Bake for 12 minutes, or until the biscuits are golden brown and crusty.
Makes 12 biscuits; per biscuit: 120 calories, 6g total fat (1.3g saturated), 1g dietary fiber, 14g carbohydrate, 3g protein, 195mg sodium.
From The Wellness Kitchen
