Healthy Thanksgiving Alternatives: Whole Grain Buttermilk Bisquits

Thanksgiving is around the corner.

For so many busy, working families in Bedford-Stuyvesant, this time of year is the only opportunity for relatives to gather in one place, relax and give thanks for the blessings of the past year and for those yet to come.

Food -- flavorful, down home, good food -- has always been central to Bed-Stuy family gatherings, a tradition that is steadfast and uncomprimising.

However, the health consequences of a growing obesity and diabetes epidemic in the community has created an urgent need to begin changing our relationship with food-- the types of foods we choose and how we prepare them.

Every day until Thanksgiving, Bed-Stuy Patch will feature a different healthy alternative to cooking up a flavorful Thanksgiving meal.

Check out today's pick for the tastiest and healthiest Thanksgiving recipe alternatives to help you save on the extra holiday pounds without cutting back on flavor!

Recipe #7

Whole Grain Buttermilk Bisquits

Makes 16 bisquits

Ingredients

1 cup whole-wheat (whole-meal) flour
3/4 cup all-purpose (plain) flour, plus extra for kneading
3 tablespoons wheat germ
2 teaspoons baking powder
1/2 teaspoon baking soda (bicarbonate of soda)
1/4 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
1 cup low-fat buttermilk

Directions

Preheat the oven to 400 F. Have ready an ungreased nonstick baking sheet.

In a large bowl, combine the flours, wheat germ, baking powder, baking soda and salt. Whisk to blend. Add the butter to the flour mixture. With a pastry blender or 2 knives, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Add the buttermilk and stir just until a moist dough forms. Don't overmix. Cover the bowl with plastic wrap and refrigerate for 30 minutes.

Turn the dough out onto a generously floured work surface and, with floured hands, knead gently for 6 to 8 times until smooth and manageable.

Using a rolling pin, roll the dough into a rectangle 1/2-inch thick. Using a 2 1/2-inch round biscuit cutter dipped in flour, cut out biscuits. Cut close together for a minimum of scraps. Gather the scraps and roll out to make additional biscuits.

Place the biscuits about 1 inch apart on the baking sheet. Bake until the biscuits rise to twice their unbaked height and are lightly golden, 8 to 10 minutes. Serve hot.

Recipe Provided by The Mayo Clinic

For more of BSP's picks for healthy Thanksgiving alternatives, check out:

• Healthy Thanksgiving Alternatives: Spicy Pumpkin Soup
• Healthy Thanksgiving Alternatives: Wild Rice Shiitake Stuffing
• Healthy Thanksgiving Alternatives: Cauliflower Mashed "Potatoes"
• Healthy Thanksgiving Alternatives: Fresh, Quick and Easy Cranberry Sauce
• Healthy Thanksgiving Alternatives: Warm Lentil and Roasted Pepper Salad