Once upon a time, there was a little elephant who liked buttermilk biscuits, so he nibbled just a bit.
But biscuits are not for little elephants.
Biscuits are not for little elephants because most folks would say they are for gravy. I’d say they’re for honey or jam.
1 cup whole-wheat pastry flour
1 cup St. Vincent Gristmill unbleached, all-purpose flour (local)
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon organic pure cane sugar
¾ teaspoon unsalted butter, melted and cooled slightly (about 5 minutes) plus 2 tablespoons melted butter for brushing biscuits
Adjust an oven rack to the middle position and heat the oven to 475 degrees. Grease a baking stone.
Whisk the flours, baking powder, baking soda, sugar and salt in a large bowl.
Combine the buttermilk and the 8 Tablespoons melted butter in a medium bowl, stirring until the butter forms small clumps.
Add the buttermilk mixture to the dry ingredients and stir with a rubber spatula until just incorporated and the dough pulls away from the sides of the bowl.
Using a greased ¼ cup measuring -cup, scoop a level amount of batter and drop onto the baking stone. Leave enough space between the biscuits for them to rise to about 2 ¼ inches in diameter. Repeat with the remaining batter.
Bake until the tops are golden brown and crisp, 12-14 minutes.
Brush the tops with the remaining butter.
Transfer to a wire rack and let cool for 5 minutes before serving.