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.

INGREDIENTS

• 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

INSTRUCTIONS

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.