Whole Wheat Buttermilk Biscuits
1 1/4 cups whole wheat flour
1 cup flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons cold butter, cut into pieces
3/4 cup low fat buttermilk
1 1/2 tablespoons honey
Preheat oven to 400 degrees. Line a baking sheet with a silpat mat if you have one or parchment paper.
In a food processor * combine flours, baking powder, salt, and cold butter pieces. Pulse until the mixture resembles course corn meal and sticks together when pressed with your fingers. Put this flour mixture into a bowl and place in freezer. In a smaller bowl combine buttermilk and honey and whisk until mixed.
Remove flour mixture from freezer and pour buttermilk mixture into it. Stir with a wooden spoon just until mixed. Turn dough onto a floured surface and knead 4-5 times. Using a rolling pin, roll dough into a 9x5 rectangle. Dust top with flour and fold the dough by thirds, like folding a letter to fit into an envelope. Re-roll the dough into a 9x5 rectangle, dust top with flour, and fold again like a letter. Gently roll the dough to a 3/4 inch thickness and cut with biscuit cutter to form biscuits. Press pieces of dough together gently and roll again to cut out more biscuits. In the end you get about 9 biscuits. Place biscuit dough rounds 1 inch apart on baking sheet. Bake for 11-13 minutes or until golden brown on top and bottom. Cool on biscuits on a wire rack or serve hot with butter and jam. (Once cooled these are better heated up a little in the microwave.)
*You can make these with out a food processor by cutting the cold butter into the flour mixture with a pastry cutter or a knife.
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