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Caraway Biscuits

savory breads, quick breads

2 cups all-purpose flour
1 cup whole-wheat flour
4 teaspoons caraway seeds
2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups buttermilk
3 tablespoons honey
2 tablespoons canola oil
1 tablespoon freshly grated orange zest

1. Preheat oven to 400F. Lightly oil a baking sheet or coat it with nonstick spray.

2. In a mixing bowl, whisk all-purpose and whole-wheat flours, caraway seeds, baking soda and salt.

3. In a glass measuring cup, combine buttermilk, honey, oil and orange zest. Make a well in the dry ingredients. Add wet ingredients and stir with a fork until just combined. (Dough will be sticky.)

4. On a floured surface, knead dough 8 to 10 times. Gently pat into a 3/4-inch-thick circle.

5. With a 3-inch cutter, cut out biscuits and place 1 inch apart on prepared baking sheet. Press dough scraps together and repeat to make 12 biscuits. Dip a sharp knife in flour and cut a crisscross on the top of each biscuit.

6. Bake biscuits for 15 to 20 minutes, or until lightly browned. Transfer to a wire rack to cool for at least 10 minutes before serving. Leftover biscuits may be split and toasted.


160 calories per biscuit; 5 grams protein; 3 grams fat (0.4 gram saturated fat); 29 grams carbohydrate; 350 mg sodium; 1 mg cholesterol; 2 grams fiber.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, October 1997

Yield: 12 servings

Preparation Time: 0:00

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