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Buttermilk Biscuits

Yields1 Serving

Great River Organic Milling Pastry Flour

 2 cups Great River Organic Milling Whole Wheat Pastry Flour
 1 tbsp tablespoon baking powder
 ½ tsp baking soda
 1 tsp salt
 6 tbsp soft butter
 2 cups buttermilk

Preheat over to 450 degrees.


In medium bowl, whisk together the dry ingredients so it is free of lumps.


Cut the butter in with a pastry cutter or two knives until the butter is evenly distributed but about the size of small peas.


Add only enough buttermilk to make a soft dough and stir just enough to dampen flour mixture.


Turn out onto a floured surface and knead gently a few times until the dough comes together. Pat out the dough to about 1/2 inch thick.


Use a knife or biscuit cutter to cut the dough into pieces. Place on an un-greased baking sheet and bake for 12 - 15 minutes, until golden.
For drop biscuits, use all the buttermilk and a bit more to make a softer dough. Drop from a tablespoon onto baking sheet.