Whole Wheat Biscuits
Moist, buttery, not heavy, yet substantial.
1 & 1/3 cup unbleached all purpose flour
2/3 cup whole wheat flour
1 Tbsp baking powder
8 Tbsp cold butter, cubed
1 cup cold milk (pref 2% milkfat or higher)
Preheat oven to 450.
Combine dry ingredients, cut butter into flour mixture (use a pastry cutter or 2 forks), when butter is broken down into pieces small enough to look like coarse cornmeal make a well in the center and pour in milk. Slowly stir to combine milk and flour mix, then knead by hand just until sticky ball holds together.
Roll out on a floured surface to 1/2” thickness. Cut biscuits with biscuit cutter or cookie cutter. I’m partial to hearts.
Rub some softened butter on the bottom of a cast iron skillet. Place biscuits into pan (they won’t spread much, you can place them very close together), rub some more butter on the tops of the biscuits. Bake for about 15 mins.
Eat with some jam and smile.