Sugar-Free Biscuit Bread
Delight in the wholesome goodness of **Sugar-Free Biscuit Bread**, a healthier twist on a classic comfort food! Crafted with a blend of hearty whole wheat flour and nutrient-rich almond flour, this recipe delivers a naturally satisfying, sugar-free treat without compromising on tenderness or flavor. The secret lies in the creamy richness of Greek yogurt and the buttery notes that keep each bite soft and flaky. Perfect for breakfast, as a snack, or alongside your favorite soup or salad, these golden-brown biscuits come together effortlessly in just 40 minutes. Whether you're catering to a sugar-free diet or simply seeking a wholesome baked alternative, this versatile recipe is sure to become a family favorite. Serve them warm, and enjoy the guilt-free indulgence!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 cup Almond flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 4 tablespoons Unsalted butter
- 1 cup Plain Greek yogurt
- 0.5 cup Whole milk
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, combine the whole wheat flour, almond flour, baking powder, baking soda, and salt.
Cut the unsalted butter into small cubes and add it to the flour mixture. Use your fingers or a pastry cutter to blend the butter into the dry ingredients until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the Greek yogurt and whole milk until smooth.
Make a well in the center of the dry ingredients and pour in the yogurt-milk mixture. Stir gently with a spatula until just combined and a soft dough forms.
Turn the dough out onto a lightly floured surface and knead it a few times to ensure all ingredients are fully incorporated. Be careful not to over-knead the dough.
Pat the dough into a disk about 1 inch thick. Using a sharp knife, cut the dough into 8 equal wedges or use a round cutter to make circular shapes.
Place the biscuit pieces onto the prepared baking sheet, ensuring they are slightly apart to allow for spreading.
Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and allow to cool on a wire rack for a few minutes before serving warm.
Nutrition Facts
Calories |
2038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.0 g | 140% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 3306 mg | 144% | |
| Total Carbohydrate | 216.2 g | 79% | |
| Dietary Fiber | 39.5 g | 141% | |
| Total Sugars | 19.2 g | ||
| Protein | 81.3 g | 163% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 732 mg | 56% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1512 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
