Whole-wheat pastry flour is lighter than regular whole-wheat flour, so the biscuits are still light.
Makes: 12Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy
- 8 cups all-purpose flour
- 2 cups whole-wheat pastry flour
- 1 cup nonfat dry milk powder
- 1⁄3 cup sugar
- 1⁄3 cup baking powder
- 4 tsp. salt
- 1 cup coconut oil
- 1 cup butter
- In very large bowl, combine flour, whole-wheat pastry flour, dry milk powder, sugar, baking powder, and salt; blend well with wire whisk.
- In a food processor, combine coconut oil and butter and process until smooth. Add to flour mixture in small spoonfuls and cut in using a pastry blender until particles are fine.
- Package into hard-sided freezer containers; freeze up to 3 months. To use, combine 2 1⁄2 cups mix with 1⁄2 cup water; mix until dough forms, adding up to 2 tablespoons more water if necessary. Roll to 1⁄2-inch thickness, cut into squares, bake at 400°F for 15 to 17 minutes.