Updated: Dec 1, 2020
Time: 1 hr
Yield: 15 1.5-in biscuits (fewer if you choose a bigger diameter)
AP flour: 177g
Whole wheat flour: 45g
Baking powder: 2 tbsp
Salt: 1 tsp, 6 g
Dried thyme: 2 tsp
Cold unsalted butter: 113g, 1 stick, cubed
Buttermilk, cold: 165g
Milk: for brushing tops of biscuits
Preheat the oven to 450F. You will reduce the temperature to 425 when you put biscuits in the oven.
Combine flours, baking powder, salt, and dry thyme in food processor. Pulse to combine.
Add cold cubed butter. Pulse several times until butter is broken down to roughly pea-sized pieces.
Pour mixture into large bowl. Make a well in the center of the mix. Pour in discard and buttermilk.
Mix until just combined - do not overwork.
Transfer to well-floured countertop. Fold one side over center, then fold the other side over the center (like a letter). Pat down into rectangle and repeat 2-3 more times.
Pat into a rectangle that is roughly 3/4 to 1-in in thickness. Then cut out biscuits with biscuit cutter. NOTE: DO NOT TWIST - biscuits rise better when you firmly press down.
Transfer to baking pan of choice. Brush tops of biscuits with milk.
Transfer pan to oven. Reduce temp to 425F. Bake for 20-22 min, or until tops are golden brown.