Biscuits are a wonderful accompaniment to any meal with soup, stew, or most anything else when it is a bit chilly outside. This recipe is easy and can be made with or without a mixer or Cuisineart.
Preheat oven to 350 degrees F (160C)
1 1/2 cup white flour
1/2 cup whole wheat flour
1/2 teaspoon baking soda
2 teaspoons powder
2 teaspoons salt
1/3-1/2 cup butter cut into like 1/4″ cubes (I just cut off little bits of hard butter into the flour)
3/4 cup buttermilk (pour 3/4 cup milk and add 2 tablespoons vinegar and let it sit while you prep the other ingredients)
Sift all the dry ingredients together, or mix them together well if you don’t have a flour sifter.
If you have a mixer or cuisinart, mix the butter in with the dry ingredients until mealy. If you don’t have a machine, then blend it together with your fingers, mushing the butter bits into the flour mixture. I do this in Peru and it’s kinda fun.
Add the buttermilk into the dry ingredients and mix well. Add a little more flour if it is too wet or a little more milk if too dry. It needs to hold together in a ball that you can knead lightly.
Knead lightly 30 times.
Press it into a flat rough circle about 1/2 -2/3 inch thick.
Use a cookie cutter or drinking glass (about 2″ in diameter) to cut it into circles and place on an uncreased baking pan. It will make about 10 biscuits, depending on the size of your glass.
Bake at 350 for about 20 minutes then check. Leave in the oven until the biscuits are brown on top.