2 cups whole-wheat flour, plus more for dusting work surface
1 cup whole-wheat pastry flour
1 cup amaranth flour (or grind whole-grain amaranth in a coffee mill until it is as fine as flour)
2 tablespoons baking powder
1 1⁄2 teaspoons sea salt
1⁄2 cup unsalted butter, chilled and cut into 1⁄4-inch dice
1 1⁄2 cups milk, plus more as needed
Preheat oven to 425 F.
In a large bowl, stir together the flours, baking powder and salt.
Add the butter and use a pastry cutter to blend until mixture resembles tiny pebbles.
Use a fork to incorporate the milk. Dough should be dry enough to roll out with a rolling pin yet moist enough that it doesn't crumble when you shape biscuits. If dough seems too dry, work in a bit more milk, a tablespoon at a time.
Dust a dry countertop with flour and turn out dough. Gather into a mass and press it out into an oval shape, 3/4 inch thick. Use a 11/2-inch biscuit or cookie cutter to stamp out biscuits. Arrange at least 1 inch apart on an ungreased baking sheet. Bake in preheated oven for 12 to 15 minutes.
Makes 15 to 18 biscuits.
— Recipe courtesy of Ashland Food Co-op.