Bake them up in under 20 minutes!
ingredients
directions
Line a baking sheet with parchment paper and set aside. Sift flours into a large bowl with the baking powder, baking soda, salt, sugar and cayenne. Stir in the cheddar, asiago, carrot and wheat germ with a fork. Using your fingertips, rub in butter until mixture resembles coarse crumbs.
Make a well in the centre and gradually pour in 1 cup/250ml of buttermilk, gently stirring with a fork until mixture just comes together. If mixture is really dry, add 1-2tbsp/15-30ml more buttermilk. Transfer dough to a lightly floured surface and knead gently for about 30 seconds. Pat into 1/2 inch/1 cm thickness and cut into 2 inch/5 cm rounds, repeating method with dough scraps. Place biscuits on the baking sheet and chill for 30 minutes. Preheat oven to 425 F/220 C.
Brush tops of biscuits with about 1 tbsp/15 ml extra buttermilk and bake for 10-15 minutes, or until tops and bottoms of biscuits are golden brown. Serve warm with butter.
Tip: You could use freshly grated parmesan as a substitute for the asiago.