War Eagle Mill Buttermilk Biscuits | Midwest Living

War Eagle Mill Buttermilk Biscuits

War Eagle Mill Buttermilk Biscuits

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  • Makes: 10 servings
  • Bake 10 mins to 12 mins

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The secret to these classic buttermilk biscuits? Two kinds of flour. Blend all-purpose and wheat flours for biscuits with fuller flavor.


  • 1 cup whole-wheat pastry flour or regular whole-wheat flour
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup shortening
  • 1 cup buttermilk or sour milk


  1. In a large bowl, combine the whole-wheat and all-purpose flours, baking powder, baking soda, and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center. Add buttermilk or sour milk all at once. Stir until just moistened.
  2. Turn dough out onto a lightly floured surface. Gently fold and press once or twice to smooth the dough. (Sprinkle with about 1 tablespoon additional all-purpose flour if dough seems too sticky.) Lightly roll to 1/2-inch thickness. Cut dough with a floured 2-1/2-inch biscuit cutter.
  3. Place biscuits, with the edges just touching, on an ungreased baking sheet. Or place in an ungreased 11x7-1/2x1-1/2-inch baking pan. Bake in a 450 degree F oven for 10 to 12 minutes or until golden. Remove biscuits and serve warm.

Nutrition Facts

(War Eagle Mill Buttermilk Biscuits)

Servings Per Recipe 10, cal. (kcal) 128, carb. (g) 17, chol. (mg) 1, Fat, total (g) 6, sodium (mg) 304

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