These biscuits have a little more texture than pure white flour biscuits, but they’re nearly as fluffy. After enough tweaking, I figured this recipe deserves an entry of its own. Measure the ingredients on your kitchen scale to get consistent results without sifting. You can vary the amounts by about 1 gram higher or lower, but don’t get much further off than that.
- 150g whole-wheat flour
- 100g unbleached white flour
- 50g whole-grain brown rice flour
- 6g baking powder
- 4g baking soda
- 4g salt
- 6 tbsp cold butter, chopped into pieces
- 1 cup buttermilk
Preheat oven to 450. Combine all the dry ingredients in a bowl and whisk thoroughly together. Cut in the butter with a pastry cutter until combined. Add the buttermilk all at once and stir just until everything sticks together. You may need to add a couple tbsp of water if the dough won’t stick, but don’t let it get soupy.
Roll dough out to about 1/2” thick and cut into circles. Bake for 12-13 minutes. Makes around 10 3” biscuits.