Ingredients

150 grams (approximately 1 1/4 cups) whole-wheat flour

100 grams (approximately 3/4 cup) unbleached all-purpose flour

10 grams (2 teaspoons) baking powder

5 grams (1/2 teaspoon) baking soda

4 grams (approximately 1 teaspoon) brown sugar

5 grams (approximately 3/4 teaspoon) salt

70 grams (2 1/2 ounces / 5 tablespoons) unsalted butter

1 tablespoon finely chopped mixed fresh rosemary and thyme

125 grams (approximately 1/2 cup) buttermilk

Preparation

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment.

  2. Sift together flours, baking powder, baking soda, sugar and salt. Rub in butter, or place in a stand mixer fitted with the paddle and beat at low speed until incorporated. Add chopped rosemary and thyme and buttermilk and mix just until the dough comes together.

  3. Transfer to a lightly floured work surface and gently shape into a 1/2-inch thick rectangle. Either cut 2-inch circles with a biscuit cutter or cut into 6 squares, then cut each square in half on the diagonal. Transfer to baking sheet. Bake 15 minutes, until browned on the bottom. Flip over, bake 2 more minutes, and remove from the heat. Serve warm or allow to cool.

Advance preparation: These will keep for couple of days at room temperature and freeze well.