Whole Wheat Breakfast Biscuits

Directions

1. 1
   Preheat oven to 220C/425F
2. 2
   Mix the flours, baking powder, baking soda, sugar and salt in a bowl.
3. 3
   Cut butter into little cubes and add to the flour.
4. 4
   Use your hands or a pastry cutter to cut/crumble the butter into the flour until it forms pea size pieces.
5. 5
   Gradually pour in the buttermilk (or buttermilk substitute) and roughly mix in until the dough is just wet.
6. 6
   On a floured surface fold/knead the dough 4-6 times until it just comes together (you want to avoid over kneading to keep the best biscuity texture).
7. 7
   Press the dough out into a flat piece about 2 cm (3/4 in) thick (you can use a rolling pin too)
8. 8
   Dust a biscuit cutter or round cookie cutter with flour and cut out 8-10 biscuits.
9. 9
   (dust the cutter with flour each time).
10. 10
    If you don't have a cutter, use a knife to cut round shapes (or even just square if you're feeling lazy :) Form any leftover dough into a biscuit with your hands.
11. 11
    Arrange the biscuits on a lined baking sheet.
12. 12
    Bake for 15-17 minutes until golden brown.
13. 13
    Brush with a little melted butter and enjoy!