Whole Wheat Buttermilk Biscuits

Whole Wheat Buttermilk Biscuits
Yields 8-10 biscuits
Recipe tweaked from Danny Broome

1 cup whole wheat pastry flour
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
2 teaspoons sugar
1/2 teaspoon salt
1 stick unsalted butter, cold, cut into pieces
1 cup buttermilk, cold

Preheat oven to 450 degrees F.

In a large bowl whisk flours, baking powder, baking soda, sugar, and salt. Cut in butter until mixture resembles coarse meal. Add buttermilk to dry ingredients, stirring (with a wooden spoon or your hands) until dry ingredients are moistened.

Turn dough out onto a lightly floured surface and knead lightly 4 to 5 times and shape into a ball. Roll or pat dough out to about 1-inch thickness. Cut with a biscuit cutter and place on an ungreased baking sheet. Combine the remaining scraps of dough together, roll and cut a few more biscuits and transfer to baking sheet. Stop here. Any extra dough you have discard, as they will probably yield tough biscuits.

Bake for about 12 to 14 minutes or until a light golden brown.

From here.