Whole Wheat Biscuits

Ingredients

• 6 tablespoons unsalted butter (cold and cubed)
• 2 cups whole wheat flour
• 2 tablespoons baking powder
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 15 tablespoons low-fat buttermilk (1 cup less 1 tablespoon)
• 1 large egg (well beaten for egg wash)
• Maldon sea salt (optional, or another flaked sea salt for topping)

Instructions

1. 1

   Cut the cold butter into small cubes and place it back in the refrigerator until ready to use.

2. 2

   In the bowl of a stand mixer fitted with the paddle attachment, combine the whole wheat flour, baking powder, salt, and sugar. Mix briefly to distribute.

3. 3

   Add the cold butter cubes and mix on low speed until the butter mostly disappears and only a few pea-sized pieces remain, like when making a shortcake from the best strawberry shortcake. This took my stand mixer about 10 minutes. You can also do this step using a pastry blender or two knives in a large mixing bowl.

4. 4

   With the mixer running on low speed, slowly pour in the buttermilk in a steady stream, holding back a few tablespoons. Once you've finished pouring, stop the mixer immediately.

5. 5

   Remove the bowl and scrape the dough onto a smooth work surface using a bowl scraper or spatula. Pour the remaining buttermilk onto the dough and gently massage it into a ball. Add 1 tablespoon of additional buttermilk if needed.

6. 6

   Working quickly to keep the butter cold, press the dough flat (about 1½ inches thick) and fold it into thirds like you would for rough puff pastry or a piece of paper for an envelope. Rotate 90 degrees and repeat twice more, pressing flat and folding into thirds each time.

7. 7

   Press the dough into a square, wrap it in plastic wrap, and refrigerate it for 30-60 minutes.

8. 8

   Preheat the oven to 375°F convection (with the fan) or 400°F conventional (no fan). Line a baking sheet with parchment paper.

9. 9

   Remove the dough from the refrigerator and unwrap it. Roll the dough into a square approximately 7 inches by 7 inches using a rolling pin or your hands. Using a sharp knife or bench scraper, even out all four sides so your square is 6 inches now. Then cut the square into thirds along the top edge. Rotate and cut into thirds along the side, creating 9 square biscuits about 2 inches each.

10. 10

    Gather the scraps and press them into a 4-inch by 2-inch rectangle. Cut in half to make 2 more biscuits.

11. 11

    Place the biscuits about 1 inch apart on the prepared baking sheet. Brush the tops with well-beaten egg (or melted butter) and sprinkle with flaky sea salt if desired.

12. 12

    Chill the biscuits in the fridge for at least 30 minutes before baking for maximum puff.

13. 13

    Bake in the preheated oven for 10-12 minutes or until golden brown on the edges, and they provide a little resistance when pressed lightly. Serve warm with butter alongside your favorite breakfast or dinner dishes.