Whole Wheat Buttermilk Biscuits

Light and fluffy, my husband said these were like eating dessert! Serve 'em hot & fresh with butter.

2 c. whole wheat pastry flour (soft white wheat)
4 tsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
1/2 c. cold butter
2 tsp. sucanat
2/3 c. buttermilk, sour milk, or thin plain yogurt with milk to buttermilk consistency

Mix together dry ingredients. Pour the buttermilk into a measuring cup, and add the sucanat. Stir occasionally until the sucanat "melts." Cut the butter up into chunks and add to to the dry ingredients. Mix in with pastry blender (or two knives or your hands.) Add the buttermilk to the main bowl and mix just until moistened.

Flour your counter. With floured hands, pat dough until rectangle about3/4" thick. Fold dough into thirds. Pat dough down again until 3/4" thick and repeat. Do it a third time! This folding process makes layers in the biscuits, kind of like croissants. Lastly, pat dough to be 1/2" thick. Cut out biscuits with a round cutter. Place them on a cookie sheet lined parchment paper (or sprayed with cooking spray.) You can put them pretty close together because they don't spread out, they rise up!

Bake in preheated 450 degree oven for about 10-12 minutes. Makes about 12-15.