Whole Wheat Biscuits

Preheat the oven to 425 F.

In a medium size bowl add the all-purpose flour, whole wheat pastry flour, baking powder and salt. Stir together.

Shred the butter with a cheese grater (the butter must be as cold as possible), and add the shreds into the bowl. Using a fork, cut the butter into the flour mixture until crumbly.

Form a well in the middle of the dry ingredients and add the milk. Stir the flour mixture into the milk until a dough forms.

Sprinkle some flour on a cutting board and add the dough. Knead the dough a few times then roll it with a rolling pin so that it’s about an inch thick. Cut the dough into rounds with a biscuit cutter.

Grease a cookie sheet or baking pan with butter. Add the biscuits to the baking pan and set aside for just a moment while making the egg wash.

For the egg wash:

Separate the egg white from the yolk by cracking the egg in half, and slowly tilting the half of the egg with the yolk in it toward a small bowl so just the egg white pours out. You can use the yolk for another use. Add the sugar and water into the egg white and whisk together.

Brush the egg wash over the top of the biscuits. Then sprinkle sugar on the top of each biscuit.

Bake for about 12 to 15 minutes or until the tops of the biscuits are a light golden color.

Serve warm with delicious Apple Cinnamon Toast Butter or honey.