World's Best Whole Wheat Biscuits

This is my favorite biscuit recipe, and it is so easy to make because there is no shortening to cut in. The bonus is they are made with healthy whole wheat. I always make these at Thanksgiving because I have plenty of heavy cream on hand. You can substitute white whole wheat flour or whole wheat pastry flour, but regular whole wheat flour works fine. And did I say they are easy? They can't fail. The recipe is from "1000 Vegetarian Recipes" by Carol Gelles

• Ready In: 25 mins
• Serves: 6-12
• Yields: 12-14 biscuits

Ingredients

• 3⁄4 cup all-purpose flour
• 1⁄2 cup whole wheat flour
• 1  tablespoon sugar
• 1  tablespoon baking powder
• 3⁄4 teaspoon salt
• 1  cup heavy cream

Directions

1. Preheat oven to 400 degrees F. Grease a baking sheet.
2. In a large bowl, stir together both flours, the sugar, baking powder, and salt.
3. Using a fork, gradually stir in the cream until a soft dough is formed.
4. On a lightly floured board, knead the dough 10 to 12 times. Re-flour the board and pat into a circle or rectangle 1/2 inch thick. Using a 2 1/2-inch biscuit cutter, cut into biscuits (or just cut into 2 1/2-inch squares).
5. Place on prepared baking sheet and bake 15 to 18 minutes or until golden on top.
6. Variation: Add 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg to the dry ingredients.