2cups (240 g)whole wheat pastry flourplus more for dusting
1tablespoonaluminum-free baking powder
¾teaspoonDiamond Crystal kosher salt
4tablespoons (2 oz)very cold unsalted buttercut into ½-inch cubes
1cup (236 mL)cold buttermilk
Preheat the oven to 425°F (220°C) with a rack in the center position. Line a sheet pan with parchment paper or silicone baking mat.
In a medium mixing bowl, whisk together the pastry flour, baking powder, baking soda, and salt. Add the cold butter and toss in the flour mixture. Using a pastry cutter or a fork, cut the butter into the flour mixture until the butter is pea sized. Place the bowl in the freezer for 5 minutes to chill.
Remove the flour mixture from the freezer. Create a well in the center of the dry ingredients and add the buttermilk. Using a wooden spoon, stir the buttermilk into the flour mixture until just absorbed. The dough will seem slightly wet.
Transfer the dough to a lightly floured countertop. Knead the dough 4 to 5 times until it comes together, dusting the dough lightly with flour as necessary to prevent it from sticking to the countertop.
Pat the dough gently with your hands into a disc that is roughly 1-inch thick. Fold the dough over itself 2 to 3 times, this will help create layers. Dip a 2½-inch-diameter biscuit cutter in flour and cut out the biscuits. Do not twist the biscuit cutter as you cut the dough, this will prevent the scones from rising evenly. Transfer the biscuits to the sheet pan, setting them apart. Gently press and knead any remaining biscuit dough (avoid overworking) and repeat to make roughly 10 biscuits total.
Place the biscuits in the oven and immediately increase the oven temperature to 450°F (230°C). Bake until lightly golden, about 9 to 11 minutes. Transfer to a wire rack. Biscuits are best served hot out of the oven, sliced, and with a little bit of salted butter.
If not serving right away, warm the biscuits briefly in a toaster oven (or microwave at 10 second bursts, if desperate!).
Tips for Success:
If you want slightly lighter and taller biscuits, substitute half of the whole wheat pastry flour with regular all-purpose flour.
It is important to use very cold ingredients when working with biscuit dough. Try to avoid over-working if at all possible, as this will affect the rise and texture of the biscuits.