This is the best biscuit recipe. It is easily adaptable to using different kinds of flour. I like to use a combination of whole wheat and white flour using 2 cups white and 1 cup wheat. I place the biscuits close together on a pre-heated baking stone and they rise very high and are light and fluffy. The key is to not cut the butter too small and handle the dough as little as possible.
Sift flour, baking powder, salt and sugar together in mixing bowl.
Cut in butter making sure to leave it in chunks the size of peas.
Mix egg and milk together and add to flour mixture. Stir until just combined.
Turn out onto lightly floured surface and gently kneed no more than 20 times to mix it together.
Roll about 1 1/2" thick and cut with biscuit cutter and place on lightly greased cookie sheet. Bake for 12-15 minutes or until done. I bake them on a preheated stone and when they are almost all done I pull them apart for the last 2 minutes of cooking.
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