Roll-Out Biscuits

This is the biscuit recipe I tried last week! They turned out really good!

2 2/3 c. whole wheat flour
1 1/3 c. all-purpose flour
5 tsp. baking powder
1/4 tsp. baking soda
2 tsp. salt
1 c. butter, cold (I used room-temperature Crisco)
1 1/3 c. buttermilk
4 Tbsp. honey

Combine dry ingredients in bowl. Cut butter into tablespoon size pieces. Add to dry ingredients all at once. Cut into flour with pastry blender until butter is the size of large peas. Combine buttermilk and honey. Add to dry mixture. Mix just until combined. Transfer to floured work surface. Knead 10 times. Roll out to 3/4" thickness on well-floured surface. Cut with floured, 2 1/2" cutter. Place in 9x13 pan and 8x8 pan. (Biscuits can be touching.) Bake at 425 for 10-12 minutes or until lightly browned on top and cooked through.

Note: For freshly milled wheat flour increase the measurement to 3 1/4 cups whole wheat flour.

If dough is still sticky, keep increasing wheat flour until it doesn't stick to your hands.

Yields: 18-20 biscuits