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WHOLE WHEAT - BUTTERMILK BISCUITS

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Picture (and tweeks) From: Papa's Kitchen


Saturday Morning 28 March 20091 cp. whole wheat flour
1 cp. all-purpose flour
2 tbsp. raw sugar
2 tsp. baking powder
1/2 tsp. kosher salt
1/4 tsp. baking soda
3 tbsp. shortening
3/4 cp. buttermilk

 

Preheat oven to 450 degrees.

In large bowl,
mix flours, sugar, baking powder, salt and baking soda, I like to use a whisk. The raw sugar and kosher salt both have larger crystals but the mixing and cooking process will sort that all out.

With pastry blender,
cut in shortening until mixture resembles coarse crumbs. This recipe only uses 3 tablespoons of shortening instead of the usual 4.

Stir in buttermilk (I use the same whisk) just until mixture forms soft dough that leaves side of bowl. Turn dough onto lightly floured surface. (When you use a whisk the entire dough ball winds up all tangled up with the whisk and you can use a table knife starting at the handle of the wisk and just push the dough ball out onto the flowered sureface). Knead 6-8 strokes to mix thoroughly.

With floured rolling pin, roll out to 1/3 inch thick. With floured 1 1/2 inch biscuit cutter, cut into biscuits.

With pancake turner,
place on ungreased cookie sheet nearly touching for soft sided biscuits. Press trimmings and roll out as above. When you arrive at the last biscuit place both it and the donut shaped trim on the cookie sheet.

Bake 12-15 minutes until golden. Makes 30 (and one last donut shaped ring). Each biscuit about 45 calories.