Recipe Review: Wholewheat Buttermilk Biscuits

I finally baked up a batch of Weight Watcher's Whole Wheat Buttermilk Biscuits to have with my homemade freezer jam. Don't they look tasty? Pictures can be deceiving though. While tasty enough when straight out of the oven and smothered in blueberry-lemon jam, they get drier and harder the longer they sit.

I made the recipe using buttermilk (strangely, the recipe first calls for yogurt then buttermilk as a substitute) and found that the amount given was too much; the dough was overly wet. I had to add extra flour to make it rollable. This likely added to the toughness of the finished product.

I also noticed that the recipe was lacking salt. Now I'm no Martha Stewart when it comes to baking, but even I had to raise an eyebrow at the omission. As every biscuit recipe I've ever tried has salt added to it, I decided to add about 1/2 a teaspoon. If I make these again, I'll play with the amount and perhaps add a tich of baking soda as well.

Recommended if you have extra whole wheat flour, time to kill, and don't mind hardtack.