1 1/4 cups whole wheat pastry flour
1 1/4 cups all-purpose flour, plus more for kneading
1 1/2 teaspoons fine-grain sea salt
1 tablespoon baking powder
1/2 cup butter, chilled and cut into cubes
1 1/3 cup plain, Greek yogurt
Place an ungreased baking sheet in the oven and preheat to 450℉.
Combine the flours, salt and baking powder in a food processor. Pulse to combine. Sprinkle the cubes of butter on top of the dry ingredients. Pulse about 20 times, until the mixture looks like sand. Add the yogurt and pulse a few times, until the yogurt is just incorporated. Avoid overmixing.
Lightly flour a surface and turn out the dough, forming a ball. Knead five times and press into a one-inch thick square. Cut in half and stack one on the other. Repeat this process - kneading, cutting and stacking - two more times. Add more flour to prevent sticking as necessary.
Press or roll out the dough to 3/4 inch thick rectangle. Cut the dough into twelve biscuits. Place the biscuits on the preheated baking sheet, leaving about 1/2 inch between each biscuit. Bake for 15-18 minutes or until the bottoms are a deep golden brown.
Source: Honey & Jam, originally from Super Natural Every Day by Heidi Swanson