2 c. all-purpose flour
1 c. whole wheat flour
4 1/2 tsp. baking powder
2 tbsp. sugar
1/2 tsp. salt (optional)
3/4 tsp. cream of tartar
3/4 c. butter
1 egg, beaten
1 c. milk (can use skim)

Combine flours, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse cornmeal. Add egg and milk; stir briefly and quickly. Knead lightly. Roll to 1 inch thick. Cut into 1 or 2 inch biscuits. Place in greased 10 inch iron skillet or a 9 inch square pan. For crusty biscuits, separate on a cookie sheet. Bake at 450 degrees for 12 to 15 minutes. Makes approximately 20 biscuits.