Perfect Whole Wheat Biscuits

These biscuits are sooo delicious! A mix of white and wheat flour makes them light yet healthy. It is preferable to use a soft winter wheat flour for your all purpose flour. My local health food store purchases super fresh ground flour from a nearby flour mill so it makes for spectacular baking! I usually make a double batch and cut them to be the super sized biscuits so that we can make breakfast biscuits with eggs, bacon and cheese! I don't change the recipe at all, ever. Tip: my grandmother always said that to make good, flaky biscuits handle the dough as little as possible, barely kneading it at all.

• Ready In: 28 mins
• Serves: 12

Ingredients

• 2  cups all-purpose flour
• 1⁄2 cup whole wheat flour
• 1 1⁄2 teaspoons baking powder
• 2  tablespoons sugar
• 1  teaspoon salt
• 1⁄2 cup butter, room temperature
• 1  cup half-and-half
• 2  tablespoons half-and-half (optional)
• 2  tablespoons sugar (optional)

Directions

1. Preheat oven to 375 degrees. Use parchment paper on baking pan if you have it on hand.
2. Put both of the flours, the baking powder, sugar and salt in large mixing bowl.
3. With a pastry cutter or your fingertips gently cut in butter until it resembles coarse cornmeal.
4. Make a well in the center and add half and half. Stir gently until mixture forms somewhat of a ball.
5. Place on a lightly floured surface and gently knead until a mass is formed.
6. Roll to a 1" thickness and cut into circles with flour dipped 2" biscuit cutter.
7. Place on baking pan and brush tops with the 3 tbsp of half and half and sprinkle with sugar.
8. Bake for 15 to 20 minutes or until lightly browned.
9. Serve hot for best flavor!