Very rich and tender, also suitable for making cinnamon rolls and shortcake. (12 to 16 biscuits) 1 c. unbleached white flour 1 c. whole wheat flour 3 tsp. baking powder 1/2 tsp. salt 2 eggs 1/2 c. milk

(Can use buttermilk, but if you do use 1 1/2 teaspoons baking powder instead of 3 and also add 1 1/8 teaspoons soda.)

Cut butter into flour, baking powder and salt with pastry cutter or two knives, or rub gently between hands until butter is in mostly pea-sized pieces. Make well in center and add eggs and 1/2 cup milk. Beat eggs and milk with a fork until smoothish. Then continue stirring with fork, gradually incorporating flour, until moistened. Knead dough just enough to bring it together.

Roll dough out on floured board 1/2 inch thick. Fold in thirds. Repeat rolling and folding. (The rolling and folding makes a flakier biscuit.) Roll out to 1/2 inch thick. Cut in rounds with cutter or glass. Place on ungreased sheet. Bake at 450-500 for about 8-10 minutes.

For variation add 1/2 cup roasted sesame seeds or roasted sunflower seeds.