Ingredients
1 cup all-purpose flour
1 cup whole-wheat pastry flour
2 teaspoons baking powder
¼ teaspoon baking soda
1 tablespoon freshly cracked black pepper
½ teaspoon kosher salt
5 tablespoons unsalted butter, cut into 1/4-inch cubes
1 cup finely shredded gruyère cheese
¼ cup chopped shallot
1 cup plus 2 tablespoons buttermilk
Preparation
Preheat oven to 350°F.
In a bowl, stir together flour, baking powder, baking soda, black pepper, and kosher salt until well mixed.
Using a pastry blender, cut in the butter until the mixture resembles coarse shallot and stir and toss lightly to combine.
Stir in the 1 cup buttermilk until the mixture forms a soft, slightly sticky ball.
With lightly floured hands, divide the dough into 12 equal portions. Form each portion into a rough ball and place on an ungreased baking sheet, spacing the balls about 1 inch apart.
Brush the tops with the 2 tablespoons buttermilk.
Bake the biscuits until the tops are light brown, 15 to 25 minutes.
Remove from oven and serve warm or at room temperature.
