Ingredients

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

62 grams (approximately 1/2 scant cup) unbleached all-purpose flour

40 grams (approximately 1/3 cup) oatmeal

10 grams (2 teaspoons) baking powder

5 grams (1/2 teaspoon) baking soda

25 grams (approximately 2 tablespoons) raw brown sugar (turbinado)

3 grams (approximately scant 1/2 teaspoon) salt

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

125 grams (approximately 1/2 cup) buttermilk

75 grams (approximately 1/2 cup) raisins

Preparation

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

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

  3. Transfer to a lightly floured work surface and gently shape into a 1/2-inch thick rectangle. Cut either into 2-inch circles with a biscuit cutter or 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.