War Eagle Mill Buttermilk Biscuits
From: Midwest LivingThe secret to these classic buttermilk biscuits? Two kinds of flour. Blend all-purpose and wheat flours for biscuits with fuller flavor.
Servings: 10 biscuits.
Total: 10 mins
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Ingredients
1 cup whole-wheat pastry flour or regular whole-wheat flour
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup shortening
1 cup buttermilk or sour milk
Directions
1. In a large bowl, combine the whole-wheat and all-purpose flours, baking powder, baking soda, and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center. Add buttermilk or sour milk all at once. Stir until just moistened.
2. Turn dough out onto a lightly floured surface. Gently fold and press once or twice to smooth the dough. (Sprinkle with about 1 tablespoon additional all-purpose flour if dough seems too sticky.) Lightly roll to 1/2-inch thickness. Cut dough with a floured 2-1/2-inch biscuit cutter.
3. Place biscuits, with the edges just touching, on an ungreased baking sheet. Or place in an ungreased 11x7-1/2x1-1/2-inch baking pan. Bake in a 450 degree F oven for 10 to 12 minutes or until golden. Remove biscuits and serve warm. Makes 10 biscuits.
Nutrition Facts
Calories 128, Total Fat 6 g, Cholesterol 1 mg, Sodium 304 mg, Carbohydrate 17 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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