Gruyère Whole Wheat Biscuits with Herbs
whole-wheat pastry flour
cold and cut into small cubes
In a large bowl, mix together the flour, baking powder, baking soda and salt in a large bowl.
Stir in the cold butter using your fingers to break up the chunks of butter into slightly flattened bits.
The dough will still be very powdery and should not come together yet.
Stir in the buttermilk, all the herbs and the cheese and mix gently with a wooden spoon just until all the ingredients are incorporated.
If you still have more dry flour in the bowl, add a few more drops of buttermilk until it forms into a dough and do not over mix.
Turn the dough out onto a lightly floured surface and knead it together with floured hands.
Flatten into a thick disk, wrap in plastic or wax papper and refrigerate for at least 30 minutes or up to several hours.
Put the disk of dough on a lightly floured surface and roll out to ½- inch thick.
Use a floured 2 to 3-inch biscuit cutter to cut as many biscuits as possible, dipping the cutter into flour with each biscuit and arranging on the prepared baking sheet.
Collect the dough scraps, roll and finishing cutting out more biscuits.
Bake for 21 to 25 minutes, or until lightly browned.