Yield: 14 biscuits
|2 cups||Unbleached white flour;|
|2 cups||Whole wheat pastry flour;|
|1 tablespoon||Baking powder;|
|10 tablespoons||Cold butter;|
|1 teaspoon||Baking soda;|
|2 tablespoons||Fruit sweetener;|
Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Sift the dry ingredients into a large bowl. Cut the butter into ½ inch pieces. Use the fingers and thumb of each hand to rub in the butter until the mixture resembles coarse cornmeal. Be sure to lift your hands out of the bowl while simultaneously using your thumbs to run the flour and butter across your fingers. Make a well in the center. In a small bowl, combine the buttermilk and fruit sweetener. Pour them into the center of the dry ingredients. Form a rough dough, mixing quickly and gently with your hands or a wooden spoon. Place the biscuit dough on a lightly floured work surface, and knead it no more than 10 times. Use a rolling pin or your hands to form it into a ¾ inch thick rectangle. Lightly dust a plan 2-inch or 3-inch cutter with flour. Cut the biscuits with a straight cutting motion, being careful not to twist the cutter. To reuse the scraps, do not knead them. Instead use your fingers to lightly press them together and pat them out to make a ¾ inch thickness. Place the cut biscuits on a baking paper lined or ungreased baking sheet. Leave at least 1 inch of space around each biscuit for crusty evenly browned biscuits. Bake the biscuits in the preheated oven for 20-22 minutes, until golden brown. Let the biscuits cool on the baking sheet before removing them.