This recipe was adapted from Better Homes and Garden “New Cookbook” – 1968 edition. Whole wheat pasty flour yields a lighter and fluffier biscuit than regular whole wheat, and with the buttermilk and butter, you get a very tasty biscuit. (The number of biscuits you get depends on how big you make them.)
*See Kitchen Notes for more information, substitutions, and links (if applicable).
- 1 cup AP flour, sifted
- 1 cup Whole wheat pastry flour*, sifted
- 3 tsp. baking powder
- ¼ tsp. baking soda
- ½ tsp. salt
- 1/3 cup unsalted butter (keep cold until ready to use)
- ¾ cup cold buttermilk
-
Preheat oven to 450°F.
-
Sift dry ingredients into a large bowl. Whisk together to distribute.
-
Cut the butter into small pieces and add to the dry ingredients. Using a pastry cutter, cut in the butter until you have a crumbly texture and the butter is evenly distributed.
-
Make a hole in the center of the dry ingredients and pour in the buttermilk.
-
Using a rubber spatula, combine the wet and dry ingredients. Using your hands, continue to combine until you have dough*. Try not to overwork the dough.
-
Place dough on a lightly floured surface. Roll out to about to about 1/2" thick.
-
Cut the biscuits into squares or rounds, whatever your preference.
-
Bake for 10 -14 minutes. (Adjust time for elevation. @5000ft -13 minutes*)
Pastry Flour - Bob's Red Mill and Whole Foods 365 make a whole wheat pastry flour. The Red Mill pastry flour has become my regular flour. Love it!
Dough - If the dough seems a little dry, add 1 Tbsp. buttermilk or milk. If the dough seems to wet, sift in 1 Tbsp. flour.
Baking at elevation - The higher the elevation, the longer these biscuits take to cook. Try not overcook as that will dry them out. At sea level, they'll probably take 10 - 12 minutes, whereas, they take 12 - 13 minutes at @5000 ft.