Whole Wheat Breakfast Biscuits

1. 1

   Preheat oven to 220C/425F

2. 2

   Mix the flours, baking powder, baking soda, sugar and salt in a bowl.

3. 3

   Cut butter into little cubes and add to the flour.

4. 4

   Use your hands or a pastry cutter to cut/crumble the butter into the flour until it forms pea size pieces.

5. 5

   Gradually pour in the buttermilk (or buttermilk substitute) and roughly mix in until the dough is just wet.

6. 6

   On a floured surface fold/knead the dough 4-6 times until it just comes together (you want to avoid over kneading to keep the best biscuity texture).

7. 7

   Press the dough out into a flat piece about 2 cm (3/4 in) thick (you can use a rolling pin too)

8. 8

   Dust a biscuit cutter or round cookie cutter with flour and cut out 8-10 biscuits.

9. 9

   (dust the cutter with flour each time).

10. 10

    If you don't have a cutter, use a knife to cut round shapes (or even just square if you're feeling lazy :) Form any leftover dough into a biscuit with your hands.

11. 11

    Arrange the biscuits on a lined baking sheet.

12. 12

    Bake for 15-17 minutes until golden brown.

13. 13

    Brush with a little melted butter and enjoy!

* Per serving · 4 servings · Values may vary.

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