I love biscuits. This light, fluffy biscuit is whole wheat and lower in saturated fat, due to the clever trick of using some sour cream (thanks Sally Schneider!) in place of butter. The sour cream and buttermilk add a rich flavor which means you can keep the sodium at a minimum.
2 cups organic whole wheat flour
2 teaspoons sodium free or regular baking powder
1 teaspoon sodium free baking soda (if using regular baking soda, only use a 1/2 teaspoon)
1 teaspoon sea salt
2 1/2 tablespoons cold unsalted butter
2 tablespoons regular sour cream
3/4 cup buttermilk
1. Sift the whole wheat flour into a large bowl.
2. Add the baking powder, baking soda, and salt and combine with the flour.
3. With a pastry cutter or table knives, cut the butter and sour cream into the flour mixture until it creates a coarse meal.
4. Make a well in the center of the mixture and pour in the buttermilk. Stir gently with a fork until everything is sticking together. Gather the dough with your hands and then knead it about 6 times in the bowl.
5. Dust your work surface with some unbleached all purpose flour and also flour your rolling pin (if using one). Pat the dough with your hands or roll out until it is about 1/2" thick.
6. Using a biscuit cutter or an inverted glass dipped in flour, cut the dough into rounds. Place the biscuits one inch apart on an un-greased or parchment lined baking sheet. You can gather up the remaining dough and roll out to cut more biscuits. Cover the sheet with waxed paper and refrigerate for 20 minutes.
7. Preheat the oven to 450 degrees.
8. Place the biscuits on a heavy baking sheet lined with parchment paper about one inch apart. Brush lightly with milk. Bake the biscuits for 12 to 14 minutes until lightly browned. Serve hot.