Paul Buxmans Biscuits

• 13 cup stone-ground whole-wheat pastry flour
• 1 23 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• Generous 1/2 teaspoon kosher salt
• 13 cup frozen unsalted butter
• 1 1/4 cups buttermilk

1. Preheat oven to 500 degree.
2. In a large bowl, mix dry ingredients, cut butter into small chips adding into the mix.
3. Use a pastry cutter to incorporate butter into flour until mixture becomes mealy.
4. Create a small indentation in center of mix and add buttermilk.
5. Fold dry mix into wet center with wooden spoon until dough ball is formed.
6. Transfer dough to work surface that has been floured with mix of wholewheat flour and all-purpose flour.
7. Press dough into a flattened round and fold over; flatten again and fold, then flatten and fold the dough once more.
8. With palm of hand, press dough to 1/2-inch thickness.
9. (Do not use a rolling pin biscuits will not rise properly.)
10. Cut out biscuits with sharp biscuit cutter into 2 1/4-inch rounds, if possible.
11. (Make sure the cutter is sharp.
12. A dull one seals the dough around the edges, and the biscuit will not rise properly).
13. Place biscuits on baking tray 2 inches apart and place in upper third of the oven.
14. Bake for 3 minutes, then reduce the heat to 450 degrees and bake for 7 minutes or until golden brown.
15. Place the biscuits in a basket with a paper towel on the bottom, and cover with a kitchen towel (dont wrap them in the towel).
16. Preslice chilled butter to serve with biscuits.
17. It saves time as biscuits are passed around table.

stoneground, flour, baking powder, baking soda, generous, butter, buttermilk

Taken from cooking.nytimes.com/recipes/12859 (may not work)