This classic biscuit is easy to make and so darn satisfying.
Excerpted from Bob's Red Mill Baking Book by John Ettinger and Bob's Red Mill Family, ©2007, published by Running Press. All rights reserved.
Makes about 12 biscuits
1 cup whole wheat flour
1 cup unbleached white flour
1/2 teaspoon salt
1 tablespoon baking powder
4 tablespoons vegetable shortening or unsalted butter, chilled and diced
3/4 cup milk
1. Preheat the oven to 425 degrees F. Lightly oil a baking sheet or line it with parchment paper.
2. Combine the flours, salt, and baking powder in the bowl of a food processor or a large bowl. Pulse or cut the shortening into the flour, until it resembles coarse crumbs. If you're using a food processor, remove the mixture to a large bowl and stir in the milk to form a dough.
3. Turn the dough out onto a floured surface and knead 5 or 6 times. Roll out to a 1/2-inch thickness and cut into 2-inch rounds. Place the biscuits on the prepared baking sheet and bake for about 12 minutes, or until the biscuits are brown on top and a tester comes out clean. Cool on a wire rack before serving.
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