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Whole-wheat pastry flour is lighter than regular whole-wheat flour, so the biscuits are still light.
Hands-on: 10 minutesTotal: 10 minutes
Makes: 12 cups
- 8 cups all-purpose flour
- 2 cups whole-wheat pastry flour
- 1 cup nonfat dry milk powder
- ⅓ cup sugar
- ⅓ 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 2½ cups mix with ½ cup water; mix until dough forms, adding up to 2 tablespoons more water if necessary. Roll to ½" thickness, cut into squares, bake at 400°F for 15 to 17 minutes.