"Those who forget the pasta are condemned to reheat it."--Unknown

Yogurt/Whole Wheat Buttermilk Biscuits Recipe

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This recipe for Yogurt/Whole Wheat Buttermilk Biscuits, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Chris & Amy Koski
Added: Thursday, November 8, 2007


1c all purpose flour
1c whole wheat pastry flour
1c cake flour
1c wheat flour

2tsp baking powder
1/2tsp baking soda
1/2tsp salt
4tbsp unsalted butter
4tbsp yogurt (whole milk best)
3/4c buttermilk

2tbsp warm water
1tsp active dry yeast

for sweet biscuits:
spices to taste, cinnamon, clove, nutmeg, pumpkin
date paste or dates
2tbs sugar

Sift and mix all four flours together. Flour makes two batches. I usually do a standard and a sweet at the same time.

Mix with a fork to combine 2c flour mixture with rest of dry ingredients.

Proof yeast for at least 5 minutes with warm water.

Cut in cold butter. Then cut in cold yogurt. Add buttermilk and yeast. Combine with wooden spoon just until mixture comes together.

Quickly pull mixture out onto floured surface and press into a rectangle roughly 9x5". Perform three sets of tri-folds (like folding a piece of paper for an envelope) on the dough, adding flour when needed.

Cut into desired number of squares.

****If making sweet biscuits cut squares in half and place dates/date paste in center and reseal gaps. ****

Place on parchment papered cookie sheet. Depending on oven cook for either 350 for 20min or 450 for 10-15 min.

Number Of Servings:
Number Of Servings:
16 biscuits
Preparation Time:
Preparation Time:
about 30 min
Personal Notes:
Personal Notes:
This recipe is a standard on Saturday morning in the Koski house. I have created this recipe by trial and error using help from Macrina Bakery and New Best recipes cookbooks. But no one tries to make them healthy:) Now you can eat double. The standard biscuits make a great base for gravy!




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