Buttermilk Biscuits with Whole Wheat

Step 1: Preheat the oven to 450F.

Step 2: Measure flours into a bowl and stir in baking powder and salt.

Step 3: Grate butter into the flour mixture, using a fork to distribute the butter evenly and uniformly. Since butter contains water, cutting or working the butter can make gluten and toughen the biscuits. I have experienced that, but grating the butter works well. Other fats like lard or shortening can be cut into the dough with a pastry cutter without problems.

Step 4: Stir in buttermilk and mix lightly with a fork until all flour is absorbed. Adjust with buttermilk or flour as needed to make a soft dough.

Step 5: Flatten the dough with your hands into a disk and fold it over making a half-moon. Press into a round disk and repeat fold-over 2 more times. This helps with flakiness. Fold and press; don't knead. End with a disk that is 1/2 to 3/4 inches thick.

Step 6: Cut out the biscuits by pressing the cutter straight into the dough without twisting. Lift and place onto a greased pan or sheet.

Step 7: Bake for 7 minutes and turn the pan 180º. Bake for 8 to 12 more minutes or until browned and 200F - 210F internal temperature.

Step 8: Cool until just warm and enjoy. If not cooled to below 170F internally, the biscuits will be gummy.