This is my favorite recipe for biscuits – they come out beautifully every time, and they are tasty!
It is a “soaked flour” recipe, which helps to neutralize the phytates in the whole wheat flour, and significantly reduces the “brick” habit that usually accompanies my whole wheat biscuits.
2 1/2 c. of whole wheat pastry flour
8 tablespoons butter
+/- 1 c. buttermilk (although they are EXTRA good if you use cream, although you will need to add 1 T whey or lemon juice as well)
Cut the butter into the flour with a pastry cutter, or a knife and fork, until the mixture resembles small crumbs.
Add the buttermilk – I’ve found I need to add less depending on the humidity in my home, but it’s always right around 1 cup.
Combine until no dry flour is left.
Cover tightly and leave on countertop overnight.
The next morning, preheat oven to 375˚
1/2 t. baking soda
1 1/2 t. baking powder
1/2 t. salt
The mixture should be slightly sticky, but not wet. You should be able to form the dough with your hands into 2 in. balls.
Place on parchment covered cookie sheets 2 inches apart, and bake for 15-20 minutes.
I can usually get about 8-10 biscuits out of each batch (depending on how much “help” I had shaping them! 😉 ).