Made with local wheat, these are quick and flavorful and not too heavy. One of my go-to recipes to serve with soup or stew.
2 cups whole wheat pastry flour, white whole wheat flour, or combination
2 tsp baking powder
1/2 tsp salt
1 Tbsp powdered buttermilk (optional but nice)
2-3 Tbsp salted butter
1 scant cup milk
Preheat the oven to 425 degrees.
Whisk together the flour, baking powder, salt, and buttermilk (if using) in a medium bowl. Add the butter in small chunks and cut it in finely using a pastry cutter or two knives (or pulse briefly in a food processor). Add the milk and stir until combined. The dough will be sticky.
Drop spoonfuls of dough onto a baking sheet (I like to use a baking stone, but a regular baking sheet is fine). Bake for 10-13 minutes, until biscuits begin to brown. Serve warm.
Makes 12 medium sized biscuits.