2 c. flour
1 c. whole-wheat flour
4 1/2 tsp. baking powder
2 tbsp. sugar
3/4 tsp. cream of tartar
3/4 c. butter
1 egg, beaten
1 c. milk

In a bowl, combine flours, baking powder, sugar and cream of tartar. Cut in butter until mixture resembles coarse cornmeal. Add eggs and milk, stirring quickly and briefly. Knead lightly on floured board. Roll or pat gently to 1-inch thickness. Cut into 1 to 2-inch biscuits. Place in greased 10-inch iron skillet or on a 9-inch square pan. For crusty biscuits, separate on a cookie sheet.

Bake at 450°F for 15 to 20 minutes.