Flaky Biscuits, from Edward Brown's Tassajara Bread Book
Makes 12-16 biscuits Preheat oven to 450F
1 cup unbleached white flour
1 cup whole wheat flour*
3 tsps baking powder
1/2 tsp salt
1/2 cup butter
1/2 cup milk
*I just use all unbleached white flour and I also use my stand mixer to blend ingredients.
Combine flours, baking powder and salt. Cut butter into dry ingredients with a pastry cutter or two knives or rub gently between hands until pea-sized pieces are formed. Make a well in the center and add the eggs and milk. Beat the eggs and milk with a fork until smoothish. Then continue stirring with the fork, gradually incorporating flour, until all is moistened. On a floured board, knead the dough just enough to bring it together.
Roll the dough into a rectangle 1/2 inch thick. Fold into thirds. Tun the dough a quarter turn, and repeat rolling and folding. Repeat once more. Roll out dough to 1/2 inch thickness. Cut into rounds with a floured cutter or glass. Place on ungreased sheet and bake at 450F for 8-10 minutes until bottoms are browned lightly and the tops slightly golden. Do not overbake.
Next up--these biscuits with strawberries and fresh cream. I mean, looking out my window, I can hope that one day in the near future, we'll have strawberry season, can't I?