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  • Yield: 6-8 biscuits 1x


  • 2 c. unbleached all-purpose flour
  • 1 c. white whole wheat flour
  • 4 1/2 tsp. baking powder
  • 2 tbsp. sugar
  • 3/4 tsp. cream of tartar
  • 1/2 tsp. sea salt
  • 3/4 c. unsalted butter, cold
  • 1 large egg
  • 1 c. whole milk + 1 tablespoon
  • Egg Wash
  • 1 large egg, whisked


  1. Preheat oven to 450°.
  2. Mix dry ingredients together. Cut in cold butter with a pastry knife, until pea-sized. In a small bowl, mix together egg and milk. Pour into dry mixture. Stir together with a pastry fork until mixture comes together.
  3. Turn dough out onto a lightly floured counter. Gently fold over several times to develop layers. Press down until about 1.25″ thick. Using a biscuit cutter, cut out biscuits, being sure to cut straight down with a sharp edge, and place on a Silpat or parchment lined pan. Brush biscuit tops with egg wash.
  4. Bake for about 12-18 minutes or until deep golden. Serve warm.


• To reheat, place in a 350° oven (while preheating) for 8 minutes. Microwaving may be quicker, but it toughens the texture.

• Be sure to use whole milk. Biscuits need fat for a tender texture.

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