Whole-Wheat Pull-Apart Biscuits

• 1 cup all-purpose flour
• 1 cup whole-wheat flour
• 1 3/4 teaspoons cream of tartar
• 1 1/4 teaspoons baking soda
• 3/4 teaspoon kosher salt
• Pinch sugar
• A few grinds black pepper (optional)
• 8 tablespoons (1 stick) cold unsalted butter, cut into small cubes
• 1 cup cold buttermilk
• Flaky salt

1. Preheat the oven to 425u0b0 F. Cut a 12 x 12-inch square of parchment and press it into a 9- or 10-inch cast iron skillet, pie plate, or cake pan.
2. Sift together the flours, sugar, baking soda, cream of tartar, salt, sugar, and black pepper, if using. Add the butter and use your fingers or a pastry cutter to work it into the dry ingredients until you have a lumpy, mealy mixture with pea-shaped pieces of butter left in tact. Make a well in the center, pour in the buttermilk, then use a fork to gently but swiftly work the dry ingredients into the wet, until just combined. The batter will be very moist.
3. Use a measuring cup or floured hands to quickly portion the dough into 10 ragged balls, about 1/4 cup each, then arrange in the parchment-lined pan. There won't be much space between the biscuits, which is what you want -- this way they rise rather than spread. Sprinkle with a pinch or two of the flaky salt.
4. Bake for 15 to 18 minutes, until golden brown. Allow to cool for at least 10 minutes, then using the corners of the parchment, slip onto a cooling rack until ready to serve.rnrnStored in a loosely wrapped container or bag, they'll keep for a few days; they're best reheated.

flour, flour, cream of tartar, baking soda, kosher salt, sugar, black pepper, cold unsalted butter, cold buttermilk, flaky salt

Taken from food52.com/recipes/26580-whole-wheat-pull-apart-biscuits (may not work)