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Ingredients
- 1/2 cups Whole Wheat Pastry Flour (plus More For Kneading)
- 1-1/2 teaspoon Baking Powder
- 1/4 cups Half-and-half
Method
- Preheat toaster oven to 425°F and grab an ungreased cookie sheet.
- In a small bowl, stir together flour and baking powder. Create a well in the center of flour mixture. Pour half-and-half into the well and stir ingredients together until a light dough forms (try not to over-mix, the dough comes together very quickly and over-mixing will kill the dough's light airiness and affect the final texture).
- Divide dough into 2 even pieces. Place one piece on a lightly floured cutting board, sprinkle with a tiny bit of flour. Gently roll dough into a ball and lightly pat into a small 2 1/2-inch circle. Place circle onto the ungreased cookie sheet. Repeat with remaining dough piece. Keep circles separated if you want their entire exteriors crispy or place them touching side by side for a softer edge.
- Bake at 425°F for 9 to 12 minutes until biscuits are lightly golden brown on top and bottom. Serve biscuits warm with toppings of your choice.
