Wheaty Biscuits

These Wheaty Biscuits come together as fast as drop biscuits because of a cutting technique that's equally easy and efficient.

And, the addition of a cup of whole wheat flour in the recipe is unexpected but I think adds a pleasing whole grain nuance. The resulting biscuits are tender, flaky and the perfect accompaniment to winter soups and stews.

Wheaty Biscuits
(makes 16)

2 cups all-purpose flour
1 cup whole wheat flour
1 1/2 tablespoons baking powder
3 teaspoons sugar
3/4 teaspoon cream of tartar
3/4 teaspoons kosher salt
3/4 cup shortening
1 cup milk

Preheat the oven to 450 degrees and line a baking sheet with parchment paper.

In a large bowl, mix together the flours, baking powder, sugar, cream of tartar and salt. Add the shorting and using your fingers, break it into the dry ingredients until it resembles coarse crumbs.

Add the milk and stir just until a soft dough forms.

Divide the dough in half and on a floured board, pat each half into a 8 to 9-inch round. Use a bench scraper or knife to cut each round into eighths.

Use a bench scraper or knife to cut each round into eighths.

Place the biscuits on the lined baking sheet and bake for 10 to 12 minutes or until golden brown.

Place the biscuits on a parchment lined baking sheet. I was able to get all 16 on one baking sheet.

Bake for 10 to 12 minutes or until golden brown.