Submitted by: Joan

I decided to try my favourite buttermilk biscuits with part whole wheat flour, and they turned out great.

Ingredients

1 cup buttermilk
1/2 cup water
2 cups all purpose or bread flour
1 3/4 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon salt
1 package quick rising yeast
2 tablespoons sugar
1/3 cup shortening
2 tablespoons melted margarine

Directions

1. Heat buttermilk in a small pan on the stove, or in a microwave safe dish in the microwave, until bubbles form around the edge. The buttermilk will curdle. Remove from heat and add water, set aside.
2. Combine flours, baking powder, salt, yeast, and sugar. Cut in shortening until mixture resembles coarse meal. You can do this with a pastry blender or if you have a mixer with dough hook, or a large food processor, you can use that. Add buttermilk and water and mix in.
3. Knead the dough until smooth - use your mixer food processor, or knead by hand for about 5 minutes on a floured board.
4. On a floured board, roll out the dough to about 3/4 inch thickness. Use a floured cookie cutter (2 1/2 to 4 inch round) to cut out the biscuits. Place on greased cookie sheets, 1 inch apart. Prick tops of biscuits with a fork.
5. Cover biscuits with a cloth and let sit for 30 to 45 minutes. They don’t rise too much at this point, but will rise more during baking.
6. Preheat oven to 400 degrees F. Brush the biscuits with melted margarine and bake for 10 to 12 minutes until lightly browned. Serve warm. Yield depends on the size of cookie cutter you use.

Note

Use a small cookie cutter for biscuits to serve with a meal (they go great with ham and scalloped potatoes). If you use a large cookie cutter, they make a great breakfast sandwich with a fried or poached egg and cheese.

This recipe is from Quick Breads, Side Dishes, Yeast Breads.

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