Whole Wheat Biscuits

Ingredients:

2 Cups Whole Wheat Flour
1/2 teaspoon Salt
4 teaspoons Baking Powder
1/2 Cup Organic All Vegetable non-hydrogenated Shortening
3/4 Cups Milk

All ingredients (note the organic shortening).

About the Ingredients:

Whole Wheat Flour - Regular Graham flour is fine for this recipe. If you like a more flaky biscuit, use whole wheat pastry flour.

Organic Non-hydrogenated Shortening - This is not the same as Crisco. If you need to see the difference, put a scoop of each on a plate and set it out for a year. You'll notice that the organic non-hydrogenated shortening degrades and is eaten by parasites, whereas, no creature on Earth will touch the Crisco (and other hydrogenated shortenings). I am using Spectrum Organic All Vegetable Non-hydrogenated Shortening. If you don't have this, use butter, but do not use the shit and garbage shortening found on grocery store shelves.

Method:

Preheat oven to 425 degrees.

Blend the flour, salt and baking powder together.  Cut in the shortening with a pastry cutter until it is in pea-sized pieces.

Add the milk and mix.

Turn out onto a floured board.

Press dough into a circle.  Roll out to 1/2 inch thick.  Use a biscuit cutter to cut into circles.

Coat a baking sheet with butter and place dough circles on the sheet.

Bake at 425 for 12 minutes.  Makes 12 biscuits.

These are very good with agave nectar butter.  Whip 1 stick of butter with 1/4 cup of agave nectar.  If the butter is cold put it in the microwave for 15 seconds.