In this healthy buttermilk biscuit recipe, sprouted whole-wheat flour lends the nutritional benefits of whole-wheat flour without the bitterness. If you can't find sprouted flour, white whole-wheat and all-purpose flour are good substitutes. Adapted with permission from Bread Revolution by Peter Reinhart (Ten Speed Press, © 2014).
Make Ahead Tip: Prepare through Step 5, cover and refrigerate for up to 2 days.
Equipment: 2-inch round cutter, offset spatula
1/2 starch, 1 fat