2 cups whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
1 heaping tablespoon chopped fresh herbs (chives, parsley, tarragon, thyme, etc.)
1 cup grated sharp cheddar cheese
2/3 cup milk
1 teaspoon lemon juice or vinegar
- Heat oven to 375°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Using a pastry blender or in the bowl of a stand up mixer using the paddle attachment, cut the butter into the flour mixture until it looks like cornmeal, but with a few pea sized chunks of butter. Mix in the herbs and grated cheese.
- Stir the lemon juice or vinegar into the milk and add to the dry ingredients. Mix until the dough is wet, sticky, and shaggy.
- Turn the dough out onto a clean countertop and knead about 10 times until the dough comes together into a smooth ball. Lightly flour the counter and pat or roll the dough into a square about 3/4 – 1 inch thick.
- Use a bench scraper or sharp knife to trim the edges of the dough into a neat square. Cut the square into nine smaller squares. (You can reroll the scraps to make a few more biscuits.) Place the biscuits on the prepared baking sheet. Bake until lightly golden brown on top and on bottom, 18 to 20 minutes.