Small Batch Whole Wheat Biscuits

I'm out of all purpose flour since Thanksgiving and haven't had a chance to buy some more. Being out of flour is a bit annoying but it also gives me a chance to try something new and eat a little healthier. I sometimes add whole wheat flour to biscuits but I never used 100% whole wheat flour. The first attempt I used the regular biscuit recipe and substituted whole wheat flour for the white flour. The dough was very crumbly and dry. The resulting biscuits were also crumbly and dry.

The second attempt I increased the amount of liquid (buttermilk). The biscuits came out much nicer looking and a lot bitter texture.

Here's the recipe in case I have a need to make biscuits with 100% whole wheat flour in the future.

Ingredients - Make enough for 2 people

• 1 cup whole wheat flour (4 1/2 oz.)
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• A pinch of salt
• 3 1/2 tablespoons cold butter - cut into small cubes
• 1/2 cup buttermilk

Ingredients

1. Preheat the oven to 425 degrees.
2. Stir flour, baking powder, baking soda and salt in a large bowl.
3. With table knives or a pastry knife, cut the butter into flour until the butter reduces to pea size chunks.
4. Add buttermilk and fold the dough together with a spatula. I read somewhere that using a spatula to fold liquid into the biscuit dough is better than by hand because body heat from the hands can melt butter and activate too much gluten in the flour.
5. Gather the dough and turn onto a lightly floured baking sheet. Pat the dough down and fold over itself a few times to create layers. Pat down to about 1/2 inch thick and cut the dough to desired shape. I like my biscuits small so I cut mine to 12 biscuits.
6. Bake for 10 to 12 minutes. Serve immediately.