Quick Biscuits using Whole Wheat

Whole Foods for the Whole Family (12 servings)

2 cups whole wheat flour
½ tsp salt
2 tsp baking powder
½ cup butter
2/3 cup milk

Optional:
½ cup sesame seeds
½ cup to 1 cup shredded cheese
2 Tbsp sugar or molasses

Combine dry ingredients in bowl. Cut in butter until crumbly. Add mil, stirring until dough forms a ball. Knead gently 5 to 10 times – do not overwork or biscuits will be tough. Roll or pat out on floured surface ½ inch thick. (For flakier biscuits, fold doygh into thirds toward center and roll out again, gently. Repeat 2 or 3 times.) Cut into squares or rounds with floured glass or biscuit cutter. Place on ungreased baking sheet. Bake at 400 to 450 for 15 minutes. Serve hot. May substitute unbleached flour, oat flour or Cornell Mix (?) for whole wheat flour and may use oil instead of butter.

UNROLLED BISCUITS: Pat small balls of dough into biscuit shapes or press dough into lightly greased 8 inch square pan and cut into squares.

DROP BISCUITS: Use ¾ cup milk; stir dough just until mixed. Drop by teaspoonfuls onto greased baking sheet.

BUTTERMILK OR YOGURT BISCUITS: Omit milk and 1 tsp baking powder. Add 2/3 cup buttermilk, sour milk or yogurt and ¾ tsp baking soda.

SCOTTISH TEA SCONES: Decrease butter to 6 Tbsp and add 1 egg.