I love biscuits. Big, flaky biscuits. This recipe can be made with white flour or whole wheat flour or half and half.
The key to huge biscuits is to roll them thick- an inch or more. Also, when you press your cutter down, don't twist it- just press straight down and pull straight up- if you twist you seal the dough together and it prevents it from rising as high.
For these pictures I used 100% whole wheat flour- which is why the color is a bit darker, but I used a heaping teaspoonful of dough enhancer so they taste just as flaky as regular biscuits. For a really light fluffy biscuit try using regular all purpose flour.
2 cups whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon honey
1/2 cup butter
1 cup milk
Preheat oven to 425 degrees F (220 degrees C). In a large bowl, whisk together the flour, baking powder, salt, and honey. Cut in the butter until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
Bake for 13 to 15 minutes in the preheated oven, until edges begin to brown.