These biscuits are a favorite from my childhood. I adapted them from my 1950 Better Homes and Gardens New Cookbook, and I think that adding a little bit of whole wheat flour adds great, nutty flavor.
Preheat oven to 450 F.
Combine the flours, baking soda, baking powder, and salt in the bowl of a food processor or a large bowl (if you are using a pastry blender). Add the butter to the flour mixture and process with a food processor or blend with a pastry blender until mixture resembles coarse crumbs, with small, uneven pieces of butter throughout.
Stir in the buttermilk until wet and dry ingredients are just combined. Turn out onto a floured surface and roll to a 3/8-inch thickness. Cut into biscuits and place on a lightly greased baking sheet. Brush egg white on the tops of each biscuit and sprinkle with kosher salt. Bake for 12-14 minutes, until lightly golden.
Serve warm, if possible, with lots and lots of butter and jam. Reheat in the oven if necessary.
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The taste and texture of these was so yummy! I’ve had whole wheat biscuits before that were really dense, but these were nice and fluffy. Mine turned out a bit flatter than your picture…maybe I rolled them too thin because it made about 16 biscuits? Will definitely be making these again!
Prep: Cook:
Serves: 14 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
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Serves: 12 Level: Easy
Prep: Cook:
Serves: 10 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
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littlepup3 on 9.6.2010
these biscuits came out perfect thanks!