“Buttermilk” Biscuits

Preheat oven to 450F

Ingredients:
1 cup Buttermilk Substitute- add 1 Tbsp white vinegar to a measuring cup and bring to 1 cup volume with milk
4 Tbsp Butter- softened (You can use 6T on special occasions)
1 cup Whole Wheat Flour
1 1/4 cup AP or Bread Flour
1 Tbsp Baking Powder
1 tsp Baking Soda
1 1/4 tsp Salt

Directions:

A video showing techniques used in this recipe

Make Buttermilk substitute and soften butter then get other ingredients together.
Mix flours, baking powder, baking soda, and salt together in a large mixing bowl.
Cut in butter with a pastry cutter.
Add milk and mix with pastry cutter to form VERY wet dough.
Roll dough out of bowl onto a well-floured surface.
Roll the dough around to completely cover with flour. (Add more flour to the surface as needed)
Roll out with a rolling pin and fold dough double. Repeat this process 6-8 times. Flouring the top  of the dough and flipping it over  before each roll out helps prevent sticking.
Roll the dough out one last time to a thickness of about 3/4 inch and cut with a biscuit cutter.
Bake at 450F for 8-10 Minutes

Notes:
Work with the dough as little as possible e.i. mix until just wet, roll and fold without kneading, and be efficient with your cutting so you don’t have to rebunch the dough as much. Doing so will prevent the gluten from activating in the flour and will give you much flakier biscuits. .