Ingredients
2
cups Gold Medal™ white whole wheat flour
1
tablespoon sugar
2
teaspoons baking powder
1
teaspoon salt
1/4
teaspoon baking soda
1/2
cup cold butter, margarine or shortening, cut into 8 pieces
3/4
cup buttermilk
Preparation
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.
