1 cup all-purpose (plain) flour
1 cup whole wheat flour
4 teaspoons baking powder
1 Tablespoon granulated (white) sugar
3/4 teaspoon salt
1/4 cup cold butter or hard margarine, cut into pieces
1 cup milk
In a large bowl, mix the dry ingredients. Cut in the butter until crumbly. Add milk and stir with a fork until soft dough forms Transfer dough to a lightly floured surface and knead gently eight to ten times. Roll or pat dough 3/4 inch thick. Cut into two inch rounds with cookie cutter, or into squares or triangles so no re-rolling is necessary. Arrange on ungreased baking sheet. Place close together for soft sides and further apart for crisper sides. Bake for 12-15 minutes until light brown. Makes 10-12.
My variations: I used 1 1/2 cups whole wheat flour, 1/4 cup natural bran and 1/4 cup ground flaxseed in place of the 1 cup of all-purpose flour. I only baked them at 425◦F, and used two baking sheets stacked together so the bottoms would not get too brown. Recipe comes from Company's Coming "Muffins & More".
Paré, Jean. "Whole Wheat Biscuits." Recipe. Muffins & More, Edmonton Alberta: Company's Coming Publishing Limited, 1983. 95.
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