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Categories:
flour Whole Wheat cereal biscuits sugar baking pwdr baking soda salt shortening yeast hot water buttermilk
Viewed: 48 - Published at: 6 months agoIngredients
- 1 1/2 c. all-purpose flour
- 1/2 c. crushed shredded whole wheat cereal biscuits
- 2 tbsp. sugar
- 1 teaspoon baking pwdr
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tbsp. shortening
- 1 pkg. dry yeast
- 1/4 c. hot water (105 to 115 degrees)
- 2/3 c. buttermilk
Method
- Vegetable cooking spray.
- Combine first six ingredients in a medium bowl; cut in shortening using a pastry blender till mix resembles coarse cornmeal.
- Dissolve yeast in hot water.
- Combine yeast mix and buttermilk; add in to flour mix, blending well.
- Cover and chill overnight.
- Turn dough out on floured surface, and knead one minute.
- Roll dough to 1/2 inch thickness; cut with 2-inch biscuit cutter.
- Place biscuits on baking sheet coated with cooking spray.
- Bake at 425 degrees in oven for about 12 min or possibly till golden.
- Makes 1 1/2 dozen.
- NOTE: Biscuit dough may be stored in refrigerator for 3 to 4 days.
