These tasty biscuits are a great addition to a warming soup or stew. You can also serve these instead of toast with an egg for breakfast. Give them a try!
Preheat oven to 425˚F (220˚C). Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
In a large bowl, combine the flours, baking powder, salt, and pepper. Using your hands or 2 forks, break apart the butter into small chunks the size of coarse crumbs. You can do this by squeezing the butter between your fingers to break it into pieces.
Add the buttermilk to the flour mixture and stir to combine. The dough should not be sticky and should be able to be rolled. If it is too dry, add more water, if too wet, add more flour 1 tablespoon at a time.
Roll dough on a floured work surface until ¾ inch thick, flipping dough every few rolls so it doesn't stick. Add more flour as necessary.
Use a cookie cutter or a glass to cut into 16 circles, re-rolling the scraps of dough as you go. You can alternatively use a knife to cut the dough into 16 squares.
Place on the prepared baking sheet about 1 inch apart. Bake in preheated oven for 12 to 15 minutes or until they are lightly browned. Let cool on a wire rack slightly before serving.
*You can make these biscuits without the cheese or try adding 2 tablespoons chopped green onion or 2 teaspoons of your favourite dried herbs.
