BUTTERMILK BISCUITS (WHITE WHOLE WHEAT FLOUR)
White whole wheat flour gives a nutty taste to these light and tender biscuits.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 12
Number Of Ingredients 7
Steps:
- 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).
- 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.
- Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack. Serve warm.
Nutrition Facts : ServingSize 1 Biscuit
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Kawsar Kawsar
[email protected]I love the nutty flavor that the white whole wheat flour gives these biscuits. They're also really easy to make, which is a bonus.
Josephati Mhule
[email protected]These biscuits were easy to make and turned out great! I used half white whole wheat flour and half all-purpose flour, and they were still light and fluffy.
Nabatte Gorret
[email protected]I'm not a fan of biscuits, but these were actually really good! They were light and fluffy and had a great flavor.
Sirjana Karki
[email protected]These biscuits were a little too dry for my taste, but they were still good. I think I would add a little more milk or butter next time.
angela moralis
[email protected]I was looking for a healthier biscuit recipe and these fit the bill. They're made with white whole wheat flour and they're still really delicious.
Siyamamkela Mfundisi
[email protected]I've made these biscuits several times now and they're always a hit. They're the perfect addition to any breakfast or brunch.
Jafique Semper
[email protected]These biscuits are so good! I love the crispy edges and the soft, fluffy centers.
Current Hridoy
[email protected]I'm not sure what I did wrong, but my biscuits were really dense and heavy. I think I might have overmixed the dough.
Asit Mallik
[email protected]I followed the recipe exactly and my biscuits turned out perfectly! They were golden brown and fluffy on the inside.
michelle naude
[email protected]These biscuits were a little dry for my taste, but they were still good. I think I would add a little more butter or milk next time.
Mr.Z
[email protected]I love the nutty flavor that the white whole wheat flour gives these biscuits. They're also really easy to make, which is a bonus.
Roni Hossen
[email protected]These biscuits were easy to make and turned out great! I used half white whole wheat flour and half all-purpose flour, and they were still light and fluffy.
Kibwika Farouk
[email protected]I'm not a huge fan of biscuits, but these were really good! The texture was perfect and they had a great flavor. I would definitely make these again.
James Munoz
[email protected]These biscuits were a hit with my family! They were so light and fluffy, and the white whole wheat flour gave them a slightly nutty flavor. I will definitely be making these again.