War Eagle Buttermilk Biscuits

1. Preheat oven to 450 degrees
2. Combine flours, salt, baking powder, and soda.
3. Cut in shortening or oil, etc. with a pastry cutter or your fingertips until mixture resembles a very coarse meal. (This can also be done in a food processor but be careful not to over-process. Usually, about 5 pulses will do.)
4. Stir in buttermilk just until dry ingredients are moistened. The dough will be soft.
5. Turn out on floured board, sprinkle top with flour and knead gently 5 times to incorporate the flour and make a smooth dough. Do not over-knead!
6. Roll with a floured rolling pin or pat out to about 1/2 inch thick.
7. Cut biscuits with a floured round cutter or cut in squares with a sharp knife. Re-roll and cut scraps.
8. Place biscuits on an un-greased cookie sheet or 9X11-inch baking pan.
9. Bake 12 minutes or until golden.

Variations

1. Whole Wheat Biscuits-Use 1 cup whole wheat flour and 1 cup all-purpose flour. Extra nutritious!
2. Sweet Milk Biscuits-Use ¾ cup milk or 2/3 cup skim milk (for low-fat) instead of buttermilk and leave out the baking soda.
3. Drop Biscuits-Add 1/3 cup more buttermilk or milk to the basic recipe and drop by tablespoonfuls onto cookie sheet. Quick and easy!
4. Herb Biscuits-Add ¼ teaspoon thyme and ½ teaspoon sage to the basic recipe. Wonderful aroma!
5. Crunchy-Topped Biscuits-Brush tops with melted butter, dip in toasted wheat germ before baking