Buttermilk Light Wheat Bread by Ron Bybee

1 3/4 cups buttermilk
1 1/2 tablespoons margarine
2 tablespoons white sugar [or brown]
1 teaspoon salt
3 cups bread flour
1 1/3 cups whole wheat flour
2 1/4 teaspoons active dry yeast
2 Tbsp gluten flour, optional

Bake for 33 minutes at 375 degrees for a 2 ½ lb loaf pan. Add seeds of all kinds [sesame, flax, corn meal, sunflower, millet, poppy, pumpkin]. Large puffy loaf!

from Sarah E. Bybee

Cranberry Buttermilk Scones

3 C flour
1/3 C plus 2 Tbsp sugar, divided
2 ½ tsp baking powder
¾ tsp salt
½ C baking soda
¾ C cold butter or margarine
1 c buttermilk
1 C craisins
1 tsp grated orange peel
1 Tbsp milk
¼ tsp ground cinnamon

Combine the flour, 1/3 C sugar, baking powder, salt, and baking soda; cut in butter. Stir in the buttermilk until just combined. Fold in the craisins and orange peel. Turn onto a floured surface; divide dough in half. Shape each portion into a ball and pat into a 6-inch circle. Cut each circle into 6 wedges. Place on a lightly-greased cookie sheet. Brush with milk. Combine the cinnamon and remaining sugar; sprinkle over scones. Bake at 400 for 15-20 minutes or until golden brown. 1 dozen

from Sarah E. Bybee

Buttermilk Biscuits

2 C flour (1/2 white ½ wheat)
2 ½ tsp baking powder
¼ tsp salt
½ tsp baking soda
1 Tbsp sugar
1/3 C butter or margarine
¾ C buttermilk

In large bowl, stir together flour, baking powder, salt, baking soda, and sugar. Cut in butter. Pour in buttermilk, mix. Put on floured surface and knead 10 times. Bake at 400 for 15 to 20 min on greased pan. Makes 9 to 16 biscuits

from Sarah E. Bybee