1 3/4 cup whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon sea salt
2 teaspoons organic cane sugar
1/3 cup unsalted butter
1 cup buttermilk
Preheat oven to 400 F.
Combine the dry ingredients and mix well.
Cut the butter into flour with a pastry blender until mixture is consistency of fine crumbs.
Stir the buttermilk in with a fork. Stir until dough pulls away from sides of bowl. Turn out onto a lightly floured surface. Knead gently and quickly.
Roll or pat dough to 1/4-inch thickness. Cut with a biscuit cutter and place on an ungreased cookie sheet. Bake in preheated oven for 10 to 12 minutes.
Makes about a dozen biscuits.
— Recipe courtesy of Mary Shaw, Ashland Food Co-op culinary educator.