This recipe replaces some of the all-purpose flour with the whole-wheat variety to increase the amount of fiber in the biscuits.
1 cup all-purpose flour
3/4 cup whole-wheat flour (made with spring wheat)
1/2 cup bread flour
3/4 teaspoon salt
1 1/2 teaspoons sugar
4 teaspoons baking powder
1/3 cup unsalted butter
1/2 cup whole milk
1/2 cup reduced-fat buttermilk
3 tablespoons unsalted butter, melted
Preheat oven to 425 F.
In a large bowl, combine flours, salt, sugar and baking powder. Mix well.
Cut very cold butter into small chunks. Blend into flour mixture with 2 knives or a pastry blender, until butter and flour are about the size of peas.
Stir in very cold whole milk and buttermilk, until flour and butter mixture is moistened.
Place dough on a lightly floured surface. Gently knead dough into a ball. Roll out into a 4-by-10-inch rectangle.
Brush dough lightly with melted butter. Fold each end of the dough in so you have 3 layers of dough stacked on top of each other.
Use a rolling pin to roll dough out into an 8-by-8-inch square. Cut into 9 squares.
Place biscuits on baking sheet 1 inch apart. Brush tops with melted butter.
Bake for 10 to 15 minutes, until biscuits are a light-golden color.