Makes 12

I don’t know, I can’t be bothered to do cut out biscuits anymore. It just seems silly when you can drop em on the pan with much less fuss and be done with it. But enough of my biscuit pathos. These whole wheat biscuits are a bit more crumbly than traditional white flour biscuits, but I like them like that. They have a pleasant, crunchy bite that I can get down with and they’re just perfect for dipping gravy. If you like though, you can substitute all purpose flour. Serve with Smoked Almond Gravy.

2 cup whole wheat pastry flour
5 teaspoons baking powder
2 teaspoons dried thyme
2 teaspoons dried rosemary
1 teaspoon salt
3 tablespoons cold shortening
2 tablespoons cold margarine
1 cup almond milk (or your favorite non-dairy milk)

Preheat oven to 450 F. Grease a baking sheet.

In a large bowl, mix together flour, baking powder, herbs and salt. Cut the shortening and margarine into the flour with your fingers or a pastry knife, or two knives held together, until small pebble to marble sized pieces form. Add the milk and use a wooden spoon to mix and form a soft dough.

Use an ice cream scoop or 1/4 cup measuring cup to scoop biscuits onto baking sheet. Baking for 15 to 18 minutes, until tops are lightly flecked with brown. Transfer to a cooling rack, but serve warm if you can.