I make a lot of biscuits. Now that I have a recipe that I like and tastes good with white whole wheat flour, I make a lot of biscuits. They are an easy side dish or a good snack or are great with gravy when we want biscuits and gravy for breakfast (or dinner!). Biscuits are also a recipe that my daughter can help mixing up.
I typically use white whole wheat flour to make these, but you could use all purpose flour or wheat flour, or any combination you want. When adding the milk, start with 1 1/2 cups of milk and add the other 1/2 cup of milk as needed so the mixture isn't too dry. I have found that wheat flour and white whole wheat flour need more liquid than all purpose flour, so how much milk you need depends on which flour you use for the biscuits.
3 cups white whole wheat flour
2 Tablespoons baking powder
1 teaspoon salt
1/2 cup (1 stick) cold butter, cut into pea sized pieces
2 cups milk, divided
Using a fork, stir together flour, baking powder and salt. Pour cut up butter into flour mixture. Using your hands, break up any butter that stuck together, being sure to coat all the butter with flour and distribute it evenly through the flour mixture. Pour in 1 1/2 cups milk and stir until just combined. If mixture is too dry, slowly add the other 1/2 cup of milk until all the flour is mixed in. (You may not need the entire 1/2 cup of milk).
Lightly flour a flat surface. I use a cutting board to roll biscuits out on so it makes clean up easier. Put dough on lightly floured surface and knead for about 3 minutes. Roll dough out about 1/2" thick and using a cup or biscuit cutter, cut into biscuits. There will be about 9-10 biscuits.
Place biscuits on greased cookie sheet and bake at 450 degrees for 12-14 minutes.