100% Whole Wheat Biscuits
3 cups Hodgson Mill whole wheat flour
5 teaspoons Rumford Baking Powder
1 teaspoon salt
1 Tablespoon white or turbinado sugar
1/2 cup butter
milk to moisten
Mix all dry ingredients (first 4).
Cut in butter, incorporating until all is coated. The best method for mixing liquids with whole wheat flour is “a little at a time”
It gives the flour time to “expand” as it is absorbing the liquid, resulting in a soft, tender dough. (100% whole wheat flour will use more liquid than white flour) Using hands, begin pouring milk in about 1/2 c. at a time, moving moistened portion slightly to the side, continuing to add until all of the dry mixture is moistened. When a light, sticky dough is produced, turn out onto a floured surface. Sprinkle with additional flour, and pat to a thickness of 3/4″ – 1″. Cut with biscuit cutter and place in oiled or buttered pan.
Bake at 450 degrees for about 12 minutes.