buttermilk biscuits

I am not going to say that these biscuits will melt in your mouth or are like eating a cloud or any of the other things I have read about biscuits, but I will say they are pretty easy, pretty healthy, and pretty tasty. They are a lot better for you than those other biscuits that have shortening as a main ingredient so you can enjoy them more. At least I do.

It gives us a yummy bread addition to dinner, and gives me something to make with my cookie cutters besides cookies.

I tweaked a regular buttermilk biscuit recipe until I came up with this.

One more thing, when I use 100% whole wheat in a recipe it is whole wheat from hard white winter wheat as opposed to red. It is much lighter and better tasting than the red wheat.

Buttermilk Biscuits

2 cups flour (I use whole wheat)

2 tsp. baking powder

1/2 tsp soda

1/2 tsp. salt

1 tsp sugar

1/4 cup applesauce (instead of oil)

1 cup buttermilk (I always make sour milk made with lemon juice and skim milk)

Mix dry ingredients. Mix applesauce and buttermilk together in a separate bowl. Add liquid to dry ingredients. barely moistening. Carefully roll out 1/2 inch thick; cut and bake at 450 degrees for about 10 minutes. The less you handle the dough the lighter and fluffier the biscuits will be.