We made these simple and completely amazing biscuits a few weeks ago as an accompaniment to sauteed chard and egg salad made with garlic and yogurt. The egg salad and the biscuits both come from a great new cookbook I was given by friends of ours.
So, from Super Natural Every Day:
1 1/4 cups whole wheat flour
1 1/4 cups white flour, plus more for rolling
1 1/2 teaspoons salt
1 tablespoon baking powder
1/2 cup unsalted butter, chilled and cut into tiny cubes
1 1/3 cups greek yogurt (we used ordinary yogurt and it seemed fine)
Preheat the oven to 450 and place an ungreased baking sheet in the oven to preheat as well.
Combine the dry ingredients in a bowl and then cut in the cubes of butter. Mix/cut until the butter is the size of “tiny pebbles.” And the yogurt and mix until just combined. Avoid over mixing, dry patches are okay.
Make the dough into a ball, place on a floured surface, an knead five times. Then press the dough into a square about an in ch thick. Cut the dough square in half and stack the two halves. Do this twice more, flattening, cutting, stacking. Add more flour as needed to prevent sticking.
Press or roll the dough into a 3/4 inch thick rectangle. Don’t let it be any thicker than 3/4 of an inch. cut the dough into 12 equal square biscuits and put them on the preheated baking sheet. Leave at least 1/2 an inch space between them for expansion.
Bake for 15-18 minutes, until the bottoms are golden brown.