Whole Wheat “Buttermilk” Biscuits

Preheat oven to 425 F.

In a bowl or cup, combine the milk with vinegar and set aside. The vinegar will help to sour the milk and make it taste more like buttermilk. (You could always just use buttermilk and omit this step).

In a bowl, combine both flours, baking powder and salt. Mix to combine.

Next, take the butter and “cut” it into the flour. Basically, take your fingers and crumble the butter up with the flour mixture, until it looks more coarse, and a bit like sand.

Pour the “buttermilk” into the flour and briefly mix until everything is moistened.

Flour your counter top, and then dump the biscuit dough onto the counter. Dust top of dough with a little more flour. Knead dough 3-4 times. It will look like a very soft dough and be semi-sticky.

Cut dough into rounds with a biscuit cutter and place biscuits in the center of a cake pan, with the biscuits touching. Drizzle oil on top of the biscuits, and bake for 9-11 minutes or until golden brown.

Serve immediately!

Note: This recipe can be easily modified to use real buttermilk in place of the soy milk and vinegar mixture.