Ingredients
1/3 cup cold unsalted butter, divided 1-1/2 cups finely chopped leeks (white portion only)2 cups white whole wheat flour2-1/2 teaspoons baking powder1/2 teaspoon salt1/4 teaspoon baking soda3/4 cup reduced-fat sour cream1/4 cup water
Preparation
Preheat oven to 400°. In a small skillet over medium heat, melt 1 tablespoon butter. Add leeks; cook until tender, 6-7 minutes. Cool.
Whisk together flour, baking powder, salt and baking soda. Cut in remaining butter until mixture resembles coarse crumbs. Stir in leeks, sour cream and water just until moistened. Turn onto a lightly floured surface; knead 8-10 times.
Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place in a cast-iron or other ovenproof skillet. Bake until golden brown, 12-16 minutes. Serve warm.
