Whole Wheat Biscuits and Pot Pie Crust

These are really versitile. I usually don't roll them out, I just do drop biscuits and it works fine!
2 cups spring whole wheat flour (white whole wheat flour)
1/2 tsp salt
4 tsp baking powder
3/4 cup buttermilk or heavy cream (not ultra-pasteurized)
1/2 cup butter melted

Mix all dry ingredients together in a bag or bowl and shake well to combine. Add in the butter and cut well. Add in the milk or cream and blend until well combined...don't over mix. Preheat an oven to 425 degrees. Drop biscuits by the spoonful on stoneware or sil-pated bake sheet and bake for 10-15 minutes.

This also can be used for the pot pie crust. If that is the case, split the dough in 2 and roll out into 2 9.5 inch in diameter circles.


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