2 cup flour (try 1/2 ww or all soft white wheat)
1 TB baking powder
2 tsp brown sugar
½ tsp cream of tartar
¼ tsp salt
½ cup olive oil or softened butter
2/3 cup milk
Preheat oven to 450'. Stir together all but last two ingredients in a bowl. Add oil/butter and mix until it resembles coarse crumbs. Make a well in the center and add the milk all at once. Stir until dough clings together. On a lightly floured surface, knead dough gently for 10-12 strokes. Roll or pat dough to ½” thickness. Cut with a 2 1/2” biscuit cutter, dipping cutter in flour between cuts. Transfer biscuits onto a baking sheet. Bake at 450' for 10-12 min. or until golden. Notes: for drop biscuits, incread milk to 1 cup and drop by TB onto greased baking sheet (don't knead, roll or cut). For cornmeal biscuits, sub 1/2 cup of the flour for 1/2 cup of cornmeal. May add 2 TB carrots, 1 TB parsley, and 1 TB green onion for a garden version.