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1
Preheat oven to 500 degree.
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2
In a large bowl, mix dry ingredients, cut butter into small chips adding into the mix.
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3
Use a pastry cutter to incorporate butter into flour until mixture becomes mealy.
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4
Create a small indentation in center of mix and add buttermilk.
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5
Fold dry mix into wet center with wooden spoon until dough ball is formed.
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6
Transfer dough to work surface that has been floured with mix of wholewheat flour and all-purpose flour.
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7
Press dough into a flattened round and fold over; flatten again and fold, then flatten and fold the dough once more.
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8
With palm of hand, press dough to 1/2-inch thickness.
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9
(Do not use a rolling pin biscuits will not rise properly.)
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10
Cut out biscuits with sharp biscuit cutter into 2 1/4-inch rounds, if possible.
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11
(Make sure the cutter is sharp.
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12
A dull one seals the dough around the edges, and the biscuit will not rise properly).
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13
Place biscuits on baking tray 2 inches apart and place in upper third of the oven.
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14
Bake for 3 minutes, then reduce the heat to 450 degrees and bake for 7 minutes or until golden brown.
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15
Place the biscuits in a basket with a paper towel on the bottom, and cover with a kitchen towel (dont wrap them in the towel).
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16
Preslice chilled butter to serve with biscuits.
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17
It saves time as biscuits are passed around table.
