Buttermilk Biscuits (White Whole Wheat Flour)

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

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( 3 Ratings)

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Prep Time 10 min
Total Time 25 min
Servings 12

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

Grease cookie sheet with shortening. Increase buttermilk to 1 cup. Drop dough by 12 spoonfuls about 2 inches apart onto cookie sheet.

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.

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REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 4/22/2013 9:45:40 PM REPORT ABUSE Rxshelbel said:

Rating:

Very tasty! Substituted Splenda for sugar and skim milk for buttermilk

This reply was: Helpful Inspiring

Posted 1/14/2012 11:22:34 AM REPORT ABUSE grammieof4 said:

Rating:

I made a double batch....I followed recipe using the white whole wheat flour but I used splenda for sugar and no salt for the salt (couldn't tell any difference) and using same recipe I used 2 c + 2 TBSP self rising flour....had to add just a 1/4 more buttermilk....I got 23 biscuits....my biscuit cutter is a soup can w/top removed w/a safety can opener....you need to puncture the other end of the can so the biscuit will come out w/o sticking....

This reply was: Helpful Inspiring