July 20, 2010
Use any ratio of all-purpose to whole wheat flour you like, so long as you wind up with 3 cups. (Keeping some all-purpose flour in there will ensure you get some lightness and lift.) If you like, toss a handful of chopped fresh chives, parsley or green onion (or a bit of each) into the dry ingredients, or whiz them up in the food processor with the butter to finely chop and disperse them.
- Makes: Makes 8 large or 2 dozen small biscuits.
1In the bowl of a food processor (or a large bowl), combine the flour, sugar, baking powder and salt. Add the butter and pulse or work with a pastry cutter, fork or your fingers until the mixture is well combined and crumbly, with bits of butter no bigger than a pea – you want to leave some larger bits, rather than blending it completely – the larger chunks are what will make them flaky.
2If you used a food processor (this is my favourite way) – dump the mixture into a bowl. Add the milk and stir just until you have a soft dough (you may need to use your hands). Pat the dough out about 3/4" thick and cut into small rounds with a biscuit cutter, glass or open can rim, or a knife, or if you really want to streamline things, pat it into a circle and cut into 8 wedges. Place on a baking sheet that has been sprayed with nonstick spray, spacing them a bit apart. If you like, brush the tops lightly with milk. (I do this to the whole circle of dough before cutting it.)
3Bake for about 20 minutes, or until golden.