whole wheat breakfast biscuits

Ingredients whole wheat breakfast biscuits

150 g all-purpose flour
150 g whole wheat flour
1 Tbsp baking powder
1/8 tsp baking soda
1 tsp sugar
1/4 tsp salt
240 ml buttermilk (see notes above for substitutions)
60 g unsalted butter
melted butter for brushing

how to make whole wheat breakfast biscuits

Preheat oven to 220°C/425°F

Mix the flours, baking powder, baking soda, sugar and salt in a bowl.

Cut butter into little cubes and add to the flour. Use your hands or a pastry cutter to cut/crumble the butter into the flour until it forms pea size pieces.

Gradually pour in the buttermilk (or buttermilk substitute) and roughly mix in until the dough is just wet.

On a floured surface fold/knead the dough 4-6 times until it just comes together (you want to avoid over kneading to keep the best biscuity texture).

Press the dough out into a flat piece about 2 cm (3/4 in) thick (you can use a rolling pin too)

Dust a biscuit cutter or round cookie cutter with flour and cut out 8-10 biscuits. (dust the cutter with flour each time). If you don't have a cutter, use a knife to cut round shapes (or even just square if you're feeling lazy :) Form any leftover dough into a biscuit with your hands.

Arrange the biscuits on a lined baking sheet.

Bake for 15-17 minutes until golden brown.

Brush with a little melted butter and enjoy!