For every four biscuits you want to make, use these ingredients:
- 1 cup whole wheat flour
- 1/2 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 cup butter (or shortening if you like). Don’t heat it or warm it up – just cut into small cubes. Biscuits rise better with cold ingredients!
- 4 tablespoons milk
- Preheat oven to 450 degrees – (IMPORTANT!)
- Lightly butter a stone cookie sheet.
- In a large bowl, combine flour and butter. Using a pastry cutter, a fork, 2 knives, or your hands, cut in butter and mix until a coarse meal develops and butter is evenly distributed.
- Add the salt and the baking powder.
- Add milk one tablespoon at a time, and stir until a soft dough forms. If the dough is sticky, add more flour 1 tablespoon at a time. If it doesn’t seem doughy enough, add more milk, a tablespoon at a time
- Turn the dough out on to a lightly floured surface and knead for 20 seconds, adding flour if the dough becomes sticky.
- Roll out to 1/2-inch thick and cut out biscuits with a small glass. Press together uncut dough and continue rolling and cutting biscuits.
- Bake until lightly golden brown on top and fragrant, about 15 to 18 minutes.
The biscuits may be made ahead and frozen, unbaked, up to a month in advance. Bake straight from the freezer adding 3 to 5 minutes to the baking time. Apparently, will even rise better than if made fresh, as the moisture in them will take ingredients upwards when in a very hot , preheated stove.