Whole-Wheat Pull-Apart Biscuits

Directions

1. 1
   Preheat the oven to 425° F. Cut a 12 x 12-inch square of parchment and press it into a 9- or 10-inch cast iron skillet, pie plate, or cake pan.
2. 2
   Sift together the flours, sugar, baking soda, cream of tartar, salt, sugar, and black pepper, if using. Add the butter and use your fingers or a pastry cutter to work it into the dry ingredients until you have a lumpy, mealy mixture with pea-shaped pieces of butter left in tact. Make a well in the center, pour in the buttermilk, then use a fork to gently but swiftly work the dry ingredients into the wet, until just combined. The batter will be very moist.
3. 3
   Use a measuring cup or floured hands to quickly portion the dough into 10 ragged balls, about 1/4 cup each, then arrange in the parchment-lined pan. There won't be much space between the biscuits, which is what you want -- this way they rise rather than spread. Sprinkle with a pinch or two of the flaky salt.
4. 4
   Bake for 15 to 18 minutes, until golden brown. Allow to cool for at least 10 minutes, then using the corners of the parchment, slip onto a cooling rack until ready to serve. Stored in a loosely wrapped container or bag, they'll keep for a few days; they're best reheated.