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Whole Wheat Angel Biscuits

Yield about 5 1/2 dozen


  • 1 package dry yeast
  • 1/2 teaspoon sugar
  • 2 tablespoons warm water (105° to 115°)
  • 3 1/2 cups all-purpose flour, divided
  • 1 1/2 cups whole wheat flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup shortening
  • 2 cups plus 2 tablespoons warm buttermilk (105° to 115°)

How to Make It

  1. Dissolve yeast and 1/2 teaspoon sugar in warm water; let stand 5 minutes or until bubbly.

  2. Combine 1 1/2 cups all-purpose flour, wheat flour, 1/4 cup sugar, baking powder, soda, and salt in a large mixing bowl. Cut in shortening with a pastry blender until mixture resembles coarse meal. Add yeast mixture and buttermilk, stirring until dry ingredients are moistened. Stir in enough remaining all purpose flour to make a soft dough.

  3. Turn dough out onto a lightly floured surface, and knead 4 to 5 times or until dough is smooth and elastic. Let dough rest 10 minutes.

  4. Roll dough to 1/4-inch thickness; cut with a 2-inch biscuit cutter, and place on lightly greased baking sheets. Bake at 400° for 10 to 12 minutes.

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