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