Mom'S Kneaded Biscuit Wedges
Mom's Kneaded Biscuit Wedges are tender, flaky biscuits with a hint of sweetness, perfect for breakfast or brunch, suitable for family gatherings or casual entertaining.
Ingredients
Instructions
- Combine flour, baking powder, baking soda, and sugar substitute in a medium bowl, stirring to blend.
- Cut in margarine with a pastry blender until mixture resembles coarse meal.
- Add buttermilk, stirring just until dry ingredients are moistened.
- Turn dough onto a lightly floured surface and knead 8 to 10 times.
- Divide dough into thirds.
- Gently shape each third into a ball.
- Place the balls 2 inches apart on an ungreased baking sheet.
- Flatten each ball into a 1-inch thick circle.
- Score each circle into 4 wedges.
Tips & Substitutions
For best results, ensure your margarine is chilled before cutting it into the dry ingredients, as this helps achieve a flaky texture. If you prefer a sweeter biscuit, consider using a natural sugar substitute like stevia or monk fruit. You can also experiment by adding herbs or spices for extra flavor. For a twist, try incorporating shredded cheese or chopped chives into the dough.
Serving Suggestions
These biscuit wedges are perfect for breakfast or brunch and pair beautifully with scrambled eggs or a side of fruit. They can also complement savory dishes like soup or stew. For a complete meal, serve them alongside Dilled Potato Salad(Low Cholesterol) or as a base for a hearty sandwich with your favorite fillings.
Storage & Reheating
Store leftover biscuit wedges in an airtight container at room temperature for up to 2 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 5-10 minutes until warmed through. Alternatively, you can microwave them for about 15-20 seconds, but this may result in a softer texture.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Kneaded Biscuit Wedges contains roughly 125 calories, with 1g protein, 27g carbohydrates, and 2g fat. It is an excellent source of calcium (34% of the Daily Value). Note that it is relatively high in sodium, at 1076mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that the texture may be denser. To maintain a lighter biscuit, you might want to use a mix of whole wheat and all-purpose flour, or add a little extra baking powder.
What can I use instead of nonfat buttermilk?
If you don't have nonfat buttermilk, you can easily make a substitute by mixing 3/4 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes before using. This will create a similar acidity that helps with the biscuit's rise.
Can I freeze these biscuit wedges?
Yes, you can freeze the uncooked biscuit wedges. Arrange them on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. When ready to bake, you can bake them straight from the freezer; just add a few extra minutes to the baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).