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Buttermilk Biscuits (White Whole Wheat Flour)

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

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  • Prep Time 10 min
  • Total Time 25 min
  • Servings 12

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

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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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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