Buttermilk Biscuits (White Whole Wheat Flour)

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

  • 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
  • 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

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.