Buttermilk Biscuits (White Whole Wheat Flour)

Buttermilk Biscuits (White Whole Wheat Flour)

White whole wheat flour gives a nutty taste to these light and tender biscuits.

Prep Time

10

Minutes

Total Time

25

Minutes

Makes

12

biscuits

2
cups Gold Medal® white whole wheat flour
1
tablespoon sugar
2
teaspoons baking powder
1
teaspoon salt
1/4
teaspoon baking soda
1/2
cup cold butter, margarine or shortening, cut into 8 pieces
3/4
cup buttermilk
  1. Heat oven to 450°F. In medium bowl, mix flour, sugar, baking powder, salt and baking soda. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in buttermilk until dough leaves side of bowl (dough will be soft and sticky).
  2. Place dough on lightly floured surface. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2- to 2 1/4-inch round cutter. On ungreased cookie sheet, place biscuits about 1 inch apart for crusty sides, touching for soft sides.
  3. Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack. Serve warm.
Makes 12 biscuits
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Drop Biscuits:
Grease cookie sheet with shortening. Increase buttermilk to 1 cup. Drop dough by 12 spoonfuls about 2 inches apart onto cookie sheet.
Did You Know?
Gold Medal® White Whole Wheat flour can be used in any recipe. It’s the best of both worlds—100% whole grain but with a lighter taste and color. Start substituting 25% or 50% of the all-purpose flour with Gold Medal® White Whole Wheat flour, gradually increasing proportion as desired.

Nutrition Information:

1 Serving (1 Biscuit)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.