Buttermilk Biscuits (White Whole Wheat Flour)

White whole wheat flour gives a nutty taste to these light and tender biscuits. MORE+ LESS-

By Betty Crocker Kitchens

August 30, 2011

cups Gold Medal™ white whole wheat flour

tablespoon sugar

teaspoons baking powder

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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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.

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.