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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 30 |
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Barbecue Biscuits and Beans by Bill Cauble and Cliff Teinert. Yields 5 dozen. The next time I prepare this I would add more sugar. The dough is very sticky and unbleached white flour is better than whole wheat when dusting your board and rolling pin. Ingredients:
2 cups all-purpose flour |
1 cup whole wheat flour |
3 tbs sugar |
1 tbs baking powder |
1 tsp salt |
1 tsp baking soda |
1 cup butter |
one 1/4 oz packet dry yeast |
1/4 cup warm water |
2 cups buttermilk |
3/4 cup butter, melted |
Directions:
1. Preheat oven to 400 degrees.
2. Combine the dry ingredients and sift together in a mixing bowl. With a pastry blender, cut in butter until mixture resembles coarse meal. Dissolve yeast in warm water. Add to dry ingredients with the buttermilk. Blend thoroughly. Turn out on board dusted with wheat flour and roll or pat to 1/4-inch thickness. Cut out with 2 1/2 inch cutter. Dip biscuits in melted butter; fold in half. Bake on nonstick baking sheet for 15 minutes.
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