Make Your Own Whole Wheat Buttermilk Biscuit Mix

As promised here is my make your own whole wheat buttermilk biscuit mix. I serve these biscuits with soup, stew or chili. I also use them as a top for chicken pot pie (instead of pastry) or just to make an ordinary dinner a little special.
Classic rolled biscuit or quick drop biscuit

Whole Wheat Biscuit Mix

Whisk together
5 cups whole wheat flour
5 cups all-purpose flour
7 tbsp baking powder
5 tbsp sugar
5 tsp salt
1 ¼ cup powdered butter milk

Store mix in a labelled air tight container.

To make one batch of 6 biscuits
1 cup & 3 tbsp dry whole wheat biscuit mix
2 tbsp butter
½ cup water

Preheat oven to 450 degrees F (230 degrees C)
Cut butter into dry mix with a knife or pastry blender until mixture resembles a coarse crumb.

Pastry Blender

Stir in water until just moistened. You may not need all the water. Mix in in small batches. 

To make quick drop biscuits, scoop the dough onto an ungreased baking sheet and bake for about 10 minutes.

To make classic rolled biscuits.
Turn dough out onto a lightly floured surface.

Knead gently 8 to 10 times - coat your hands lightly in flour to stop the dough from sticking to you.
Roll to about ¾ inch thickness - I just used my floured hands to flatten the dough. 

Cut with a 2 ½ inch circle biscuit or cookie cutter

Place biscuits on an ungreased baking sheet and bake until lightly browned, 10-12 minutes. 


Shannon RD


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