I think I have posted my recipe before. No matter. I will post it again. For any cooks out there, you know that recipes evolve, and this one is no different. When I first learned to prepare biscuits, I was using white flour and Crisco shortening. Furthermore, each cook puts her own *stamp* on her biscuit recipe. So, be ready to own up to your style of this Southern quickbread.
2 Cups whole wheat flour
2 Cups unbleached white flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder (optional, but it will lighten your biscuit)
1 Cup Oil (I use safflower)
2 1/2 Cups buttermilk
Combine five dry ingredients in large mixing bowl. In a one quart pyrex mixing cup, blend wet ingredients with a wire wisk. Pour over dry. Stir with wooden spoon until all is combined without overworking batter. It should form into a loose ball of dough. Dump onto floured surface. I dust again with flour, before rolling out to 1" thickness. Cut into 2 1/4" rounds and place on large baking sheet. Do not allow edges of biscuits to touch. Bake 20-25 minutes in 425 degree PREHEATED oven or until browned.
Serves 8 adults.
Enjoy plain, buttered, jammed, honeyed, sorghumed, or stuffed with a sausage patty. I NEVER throw these out. Leftovers are *planned* and stored in ziplock freezer bag. If they are not used up on soup night, or crumbed for use in meatloaf or squash casserole, they are a prized ingredient for my Cornbread Dressing at Thanksgiving.