whole wheat flaky biscuits

How To Make whole wheat flaky biscuits

• 1

  Preheat oven to 425 degrees. In the bowl of a food processor or regular bowl, combine the first six ingredients (if using honey, combine it with the liquid ingredients). Pulse (or mix) to combine.
• 2

  Cut up the butter into eight pieces and add to the dry ingredients. Pulse (or use a pastry blender) until the mixture resembles coarse cornmeal with a few pea-sized pieces of butter remaining. If using a processor, transfer to a medium bowl.
• 3

  Combine the egg and buttermilk (and honey, if using) in a glass measure; add to the dry ingredients all at once. Stir with a wooden spoon just until mixture starts to come together (it will not be completely mixed). Don't over mix.
• 4

  Turn out onto a floured surface and knead 10 - 15 times until dough holds together, folding a couple of times at the end like a letter. Pat or roll into a 1 to 1-1/4 inch deep rectangle. Cut with a biscuit cutter or knife into about a dozen biscuits depending on the size.
• 5

  Place on a lined or greased or parchment lined cookie sheet, and brush the tops with milk, if desired, for a shiny, browned top. Bake for 12 to 15 minutes until golden brown. Cool on a wire rack.
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