Makes twelve 2½-inch biscuits

InstructionsGo to HH0A0623 copy e1571347909941.jpg

1. In a large bowl, mix together the all-purpose or whole grain flour, sugar, baking powder, baking soda, and salt.
2. Work in the butter with a pastry blender until the mixture resembles coarse meal.
3. Pour in the buttermilk and squeeze the dough through your hands until the dough just holds together. Knead the dough just until the flour has absorbed the liquids.
4. Place the dough back in the bowl and seal tightly with plastic wrap. Store in the refrigerator for at least 30 minutes or up to 2 hours.
5. Preheat the oven to 425°
6. Dust a rolling pin with flour. Roll the dough into a 10 × 10-inch square that is 1-inch thick.
7. Cut out 12 rounds using a 2½-inch round cookie cutter.
8. Place the biscuits on a baking sheet and bake for 18 to 20 minutes until golden. Serve warm.