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Buttermilk Biscuits (White Whole Wheat Flour)

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Betty Crocker Kitchens
Updated Aug 30, 2011
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White whole wheat flour gives a nutty taste to these light and tender biscuits.

Buttermilk Biscuits (White Whole Wheat Flour)

  • Prep Time 10 min
  • Total 25 min
  • Servings 12
  • Ingredients 7
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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

Instructions

  • Step 
    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).
  • Step 
    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.
  • Step 
    3
    Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack. Serve warm.

Nutrition

Nutrition Facts are not available for this recipe

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