Saturday, December 15, 2007

Whole Wheat Buttermilk Biscuits

So I had some buttermilk left after I did the chocolate cake the other day. I decided to whip up a batch of buttermilk biscuits. Now I for one am not too fond of biscuits but my dh is. These are actually pretty good. I should of stuck them in a muffin pan though. For the page I got the recipe from just click the link. One batch makes 16 HUGE biscuits. Whole Wheat Buttermilk Biscuits

Do you ever make biscuits?

Whole Wheat Buttermilk Biscuits

4 c. whole wheat flour
8 tbsp. of softened butter (½ c.)
2 c. buttermilk w/ live and active cultures
2 tsp. cream of tartar
2 tsp. baking soda
½ tsp. salt

Work the softened butter into the flour till the mixture is crumbly, a fork works best for this. Add the buttermilk to the flour and set in a warm place (75-80 degrees) for at least 8 hours or overnight. If you want biscuits for dinner, it’s best to start them right after breakfast. Preheat oven to 450 degrees. Then, add the rest of the ingredients, mix well. Butter a 9x13 pan. Grasp a small handful of dough, form it into a biscuit shape and line them up in the pan, sides touching. All the dough should fit. Bake for 8-10 minutes, until slightly brown on top. Keep an eye on them, they brown quick! Eat with butter and raw honey :-)