Whole Wheat Buttermilk Biscuits

In 'Clinton Street Baking Company Cookbook'

• Ready In: 1 hr 2 mins
• Yields: 6 biscuits

Ingredients

• 1  cup all-purpose flour, plus more for dusting
• 1  cup whole wheat flour
• 2  tablespoons baking powder
• 1 1⁄2 tablespoons sugar
• 1⁄4 teaspoon salt
• 3  tablespoons unsalted butter, chilled and cubed
• 3  tablespoons vegetable shortening, chilled and cut into small chunks
• 3⁄4 cup buttermilk

Directions

1. Preheat oven to 350°.
2. Add 2 cups flour and other dry ingredients in the bowl of an electric mixer; mix on low speed with the paddle attachment until combined.
3. Add in the butter and shortening ; mix on low speed until the dough reaches a crumbly texture.
4. The butter and shortening should be the size of peas.
5. Turn off the mixer and add buttermilk to the bowl all at once.
6. Mix very briefly on low speed until the dough just comes together (this should take less than 10 seconds).
7. Turn the dough onto a floured surface and form it into a ball; lightly knead the dough two or three times until combined.
8. Pat out the dough to t 3/4- to1-inch thickness; shape the dough into a rectangle, making the sides high.
9. Using a 2-inch biscuit cutter, cut out 4 biscuits.
10. Place them on a sheet pan lined with parchment paper and dust with a sprinkling of flour.
11. Gather the dough scraps and, using your hands, tuck in the bottom of the dough so there are no wrinkles, much like making a bread roll.
12. Form the remaining dough into another rectangle with high sides and cut out 2 more biscuits.
13. Place the pan in the oven for 15-17 minutes, or until golden brown and cooked through.
14. Halfway through the baking process, rotate the pan for even browing.
15. Serve warm with butter and jam.