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"My recipes are like my children. I'd hate to single one out as a favorite," says Zoe Caywood, who worked for many years as a miller at War Eagle Mill just east of Rogers, Arkansas. These biscuits are from one of Zoe's cookbooks. The recipe blends wheat and all-purpose flours for a fuller flavor than traditional biscuits.
- 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. Makes 10 biscuits.