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Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Aluminum-free baking powder — no metallic taste in baked goods
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Powdered cream for shelf-stable cooking — sauces, baking, camping
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Aluminum-free baking powder — no metallic taste in baked goods
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Powdered cream for shelf-stable cooking — sauces, baking, camping
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heat oven to 425 degrees. line a baking sheet with parchment paper. in a large bowl, whisk together flours, baking powder, baking soda, salt and sugar. using a pastry cutter or fork, quickly cut butter into flour mixture until it forms pea-size crumbs and is uniformly mixed. (for flaky biscuits, you want the butter to remain cold.) make a well in center of mixture and pour in buttermilk. stir together until it just forms a moist, slightly tacky dough. turn dough out onto a lightly floured surface. knead 2 or 3 times, then pat out into a 3/4-inch-thick round. using a 2-inch round cutter, cut the biscuits. do not twist the cutter; doing so prevents proper rising. to prevent sticking, dip the cutter lightly in flour between biscuits. also, do not reroll scraps, but pat them together and cut into rounds. transfer biscuits to baking sheet. whisk egg and milk together with a fork. generously brush egg wash on top of each biscuit. bake until brown, 15 minutes. serve hot.