TRADITIONAL RECIPE	MODIFIED RECIPE
1 cup whole-wheat flour 1 cup all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 2 teaspoon suger 1/2 teaspoon salt 1/3 cup butter, chilled 3/4 cup buttermilk 2 tablespoon butter, melted Yield: 8 servings Calories: 205 Protein: 4.4 g Fat: 10.6 g Carbohydrate: 24.1 g Cholesterol: 27.7 mg Sodium: 422.8 mg	1 cup whole-wheat flour 1 cup all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1 teaspoon sugar 1/2 teaspoon salt 1/3 cup diet margarine 3/4 cup buttermilk Yield: 8 servings Calories: 148 Protein: 4.3 g Fat: 4.3 g Carbohydrate: 4.3 g Cholesterol: .89 mg Sodium: 407 mg
DIRECTIONS: Preheat oven to 450 degrees. Grease cookie sheet with non-stick cooking spray. Combine whole-wheat flour, all-purpose flour, baking powder, baking soda, sugar and salt in a large bowl. Cut in margarine with a fork or pastry blender until the texture resembles coarse crumbs. Stir in buttermilk to form a soft dough, being careful not to overmix. Briefly knead dough on a floured surface; roll out to about 3/4 inch thickness. Use a 2-1/2 to 3-inch biscuit cutter, or similar-size glass, and cut dough into circles. Place biscuits on cookie sheet. For a browner crust, brush biscuits with a thin coat of nonfat milk. Bake for about 20 minutes or until golden brown.

TRADITIONAL RECIPE

MODIFIED RECIPE

1 cup whole-wheat flour
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
2 teaspoon suger
1/2 teaspoon salt
1/3 cup butter, chilled
3/4 cup buttermilk
2 tablespoon butter, melted

Yield: 8 servings
Calories: 205
Protein: 4.4 g
Fat: 10.6 g
Carbohydrate: 24.1 g
Cholesterol: 27.7 mg
Sodium: 422.8 mg

1 cup whole-wheat flour
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt
1/3 cup diet margarine
3/4 cup buttermilk

Yield: 8 servings
Calories: 148
Protein: 4.3 g
Fat: 4.3 g
Carbohydrate: 4.3 g
Cholesterol: .89 mg
Sodium: 407 mg

DIRECTIONS:
Preheat oven to 450 degrees. Grease cookie sheet with non-stick cooking spray. Combine whole-wheat flour, all-purpose flour, baking powder, baking soda, sugar and salt in a large bowl. Cut in margarine with a fork or pastry blender until the texture resembles coarse crumbs. Stir in buttermilk to form a soft dough, being careful not to overmix. Briefly knead dough on a floured surface; roll out to about 3/4 inch thickness. Use a 2-1/2 to 3-inch biscuit cutter, or similar-size glass, and cut dough into circles. Place biscuits on cookie sheet. For a browner crust, brush biscuits with a thin coat of nonfat milk. Bake for about 20 minutes or until golden brown.