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.
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.
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.
Knead gently
8 to 10 times - coat your hands lightly in flour to stop the dough from sticking to you.
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.
Enjoy!
Shannon RD
These look great!
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