Whole grain layered biscuits

Ingredients:

• 1.5 cups whole wheat flour for baking + extra for working with the dough
• 1 cup oatmeal
• 2 tsp baking powder
• 2 teaspoons of sugar
• 6 tablespoons chilled unsalted butter, cut into 1/4-inch pieces
• 1 cup of sour milk or kefir + extra for greasing the dough

Preparation:

1. Preheat oven to 200°C.
2. In the bowl of a food processor, combine the flour, oats, baking powder, sugar, 1 teaspoon salt, and 1/4 teaspoon black pepper; pulse to combine the oats. Add the butter and pulse until the mixture resembles coarse meal. Transfer to a large bowl and make a well in the center. Gently fold in the buttermilk and knead into a dough.
3. Flour your work surface. Turn the dough out onto the floured surface. Form it into a 2.5 cm thick rectangle. Fold the dough three times, like a business letter. Smooth it out and repeat on the other side. Roll out or flatten the dough to a thickness of 2 cm. Using a 5-7 cm cookie cutter, cut out circles from the dough. Gather the scraps of dough, roll them out, and cut out more circles. Place the circles on the prepared baking sheet, spacing them 4-5 cm apart. Brush the tops with buttermilk.
4. Bake the buns until golden brown, 15-18 minutes. Serve warm or at room temperature.