Here are the biscuits from last night's dinner of Fall Soup.
3/4 c. butter
1 1/2 c. milk
1 c. whole wheat flour
2 c. all-purpose flour
1 Tbsp. baking powder
1 Tbsp. sugar
1 tsp. salt
3/4 tsp. cream of tartar
1 1/2 tsp. garlic powder
1 1/4 tsp. onion powder
1 c. shredded sharp cheddar cheese
Begin by cutting up the butter in a bowl to sit out to come to room temperature. Measure out the milk so it, too, can sit out to come to room temperature.
Preheat the oven to 450 degrees F. Using baking spray, grease the muffin pans (which is what I use and it makes 12) or cookie sheet.
In a large mixing bowl combine the flours, baking powder, sugar, salt, cream of tartar, garlic powder and onion powder. (I like to use a whisk to combine it because it mixes it all up well without compacting it too much--it keeps it light and fluffy.) Using two butter knives, or a pastry blender, cut the butter into the flour until there are coarse crumbs. Pour in the milk and cheese and stir with a fork to get it all combined.
Drop into the 12 muffin cups or drop 12 'dough balls' onto the cookie sheet. Bake at 450 degrees F for 12 minutes.
Serve warm! Enjoy with the soup!