4 c. whole wheat flour
4 tsp. double acting baking powder
2 tsp. salt
Honey water:
1/2 c. oil
1/2 c. honey
1 c. milk or 1 c. hot water and 1/3 c. instant milk
1 1/4 c. hot water

Mix dry ingredients with a fork in large mixing bowl. Add honey water, and stir until mixed through. Dough will be very sticky. Spray a baking sheet with Pam or equivalent and lightly oil your hands. Pat out 4 inch rounds (for 8AM service) or 8 (9 inch) rounds (for 10AM service) about 3/8 inch thick.

Bake at 400 degrees for 15 minutes. Immediately remove from the pan, turn over, and cool on a rack. Freeze in bags for future use. Dough can be frozen well, but will not keep over a week in the refrigerator.

Muffin Variation: Substitute 1 cup of white flour for 1 cup of wheat flour. Add nuts and raisins to taste (I use about 1/2 cup raisins and 1 cup chopped pecans). Put dough in paper lined muffin cups and bake at 375 to 400 degrees for approximately 15 minutes. Time will depend on the wetness of the dough; you may have to use the straw test.