• 1 cup whole wheat flour
• 1 cup white flour
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt, double when using unsalted butter
• 6 tbsp butter, chilled
• ¾ cup buttermilk

Preheat oven to 425 ℉. Mix dry ingredients, cut butter in with pastry knife. Use your hands to flatten chunks of butter. Add buttermilk and stir with a fork until dough gathers into a large lump, add additional buttermilk if needed. Turn out dough onto floured surface, pat or roll to 2 cm thick. Fold and pat at least 6 times, this step is key for the flaking texture. Roll or pat to 2 cm thick. Use a biscuit cutter or knife to form biscuits. Place on heavy cooking sheet about 1 inch apart. Bake for 10-12 minutes, until golden brown.

Can be made with 100% whole wheat flour.