whole grain biscuits

news is out at our house- these are the best biscuits yet.  this last month i’ve been working out just the right mix for a biscuit that is both dense and fluffy, wholesome without tasting like a brick, and with just the right amount of height.  tonight i finally got a full thumbs up from dylan, i.e. there was barely enough time to click a pic before they were all gone.  btw:  do i need to mention organic is ur best choice for the funky ingredients?!Whole Grain Biscuits3/4 cup spelt flour1 1/4 cup whole wheat pastry flour1 tbl baking powder1/2 tsp salt1/2 tsp baking soda (aluminum free)5 tbl cold unsalted sweet butter3/4 cup raw goat milk (or cow)parchment paperPreheat oven to 450 degreesSoftly mix flours, baking powder, salt & baking soda.  cut butter into small chunks, add a bit at a time to the flour mixture making sure each piece gets individually coated w/ flour (keeps em from sticking together).  at this point i dump the mixture into my vitamix and turn it on to 7 (low) for 10-15 seconds until the butter is mixed into the flour, resembling coarse cornmeal.  caution, over-mixing will tend towards a flat biscuit.  you can also pulse a few times in a food processor, mix in a mixer or cut the butter into the flour mixture using your hands, pastry cutter, or a couple of knives.

If using a blender/food processor, dump back into your mixing bowl and add milk.  stir w/ a fork till just combined.  it may be a bit sticky.  dust your working area, hands and dough pile w/ flour.  kneed 4-5 times, adding a bit more flour if necessary to keep from sticking.  roll out to 1/2 thick, cut into rounds (i use the narrow top to a mason jar) and place on a parchment-lined baking sheet.  pile dough scraps into a ball and roll out again, cutting biscuits till out of dough.

Place in the hot oven (450), turn on the timer for 10 minutes and check w/ a minute left.  mine cooked to a slammin golden in 10 precise.  any more and brown would have been a better descriptive!  serve immediately with butter, quince preserves, apple butter or whatever suits your fancy!