Whole wheat flour and rolled oats gives these buttermilk sage biscuits a nutty flavor and flaky texture. Also makes them healthier than regular refined flour biscuits.
There has been entirely different meaning of biscuits in my life or I can say when I was in India. As Britishers brought cookies to India and they call American cookies as biscuits. Over here cookies are sweet and biscuits are savory or salty; but back home they are either sweet or salty. Now here I am talking about American biscuits which are usually soft, flaky and offcourse buttery; they rise a lot during baking because of butter. Biscuits are usually served with honey, butter , jam for breakfast or with soup or gravy for dinner.
I love biscuits with soup and what else can be better than nice and flaky biscuits bursting with flavors. As I prefer to use whole grains for my biscuits, so I have used whole wheat flour and rolled oats for these buttermilk sage biscuits. Whole wheat flour gives nice texture and nutty flavor to the biscuits and rolled oats makes these biscuits more flaky and healthy.
These biscuits are so light , fluffy and moist ; soft from inside and crunchy from outside. Also there is only 3 tablespoon of butter used in the entire biscuits recipe. Also I have used low-fat buttermilk which is lighter than regular buttermilk; these buttermilk sage biscuits have less fat but no compromising on taste. Fresh sage gives burst of flavor and is making these biscuits really appetizing. These biscuits are perfect with honey, butter or any gravy, serve with your favorite breakfast or for quick weeknight dinners. As these buttermilk sage biscuits gets ready in 30-35 minutes (if you have chilled ingredients in your refrigerator). Enjoy !!!
Did you like this Wholewheat Buttermilk Sage Biscuits recipe? Have you ever made wholewheat biscuits before?
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