Nutrition per serving may change if servings are adjusted.
¾ cup buttermilk
1 tablespoon canola oil
1 cup whole-wheat pastry flour
1 cup all-purpose flour
1 tablespoon sugar
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ tablespoons cold butter, cut into small pieces
1 tablespoon milk, for brushing
Preheat oven to 425°F. Coat a baking sheet with cooking spray.
Combine buttermilk and oil. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and salt in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Make a well in the center and gradually pour in the buttermilk mixture, stirring with a fork until just combined.
Transfer the dough to a floured surface and sprinkle with a little flour. Lightly knead the dough 8 times, then pat or roll out to an even ¾-inch thickness. Cut into 2-inch rounds and transfer to the prepared baking sheet. Gather any scraps of dough and cut more rounds. Brush the tops with milk.
Bake the biscuits for 12 to 16 minutes, or until golden brown. Transfer to a wire rack and let cool slightly before serving.
Folded a few more times before cutting into biscuits. Sturdy, slightly sweet biscuit. Would be good for short-cake recipes as well as serving with more savory dishes. I might try adding some herbs next time as I made these to serve with a hearty pot roast.