In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
2 cups whole wheat flour
2 tsp baking powder
1/4 tsp baking soda
2 tbsp wheat germ
1 tsp salt
1 tsp finely grated lemon zest
1 tsp chopped fresh thyme
4 tbsp cold unsalted butter, cut into small pieces
1 cup reduced fat buttermilk
Preheat over 425 degrees.
Whisk flour, baking powder, baking soda, wheat germ, salt, lemon zest, and thyme into a medium bowl.
Using pastry blender (or fingers), work the butter into the flour mixture until it is in pea-size pieces.
Gently stir in the buttermilk with a wooden spoon until just moistened. The dough will be loose.
Turn the dough out onto a lightly floured surface and knead 3-5 times, just until it comes together. (Don't over knead otherwise dough will be tough).
Roll out to 1/2 inch thick, then cut out biscuits using a floured 2-inch round cutter.
Arrange on a ungreased baking sheet. (Reroll the scraps and cut out more biscuits).
Brush the tops with water and sprinkle lightly with salt and thyme.
Bake the biscuits until golden brown, 12-15 mins and serve warm.
