Drop Them Like They're Hot Biscuits

These biscuits are wicked simple. Modified from a Cooking Light recipe.

1 cup all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/4 cup chilled butter, cut into small pieces (you can get away with a little less)
1 cup fat-free milk (nothing says you can't use buttermilk - if you do, let me know how it came out.)
Cooking spray

Preheat oven to 450º.

No sifting! Combine flour, baking powder, sugar, and salt in a bowl. Cut in the butter using a pastry cutter or two knives (scroll down and let Martha show you how). If you are going to make biscuits more than once in your life, just buy a pastry cutter. It's a lot easier. You're done cutting in the butter when the flour starts to look like coarse sand. Make a little well and add the milk. Stir it until it's just combined.

Coat a muffin tin with cooking spray and spoon the batter into the cups. You should get twelve small-ish biscuits. You can double up and make six big biscuits that work for delicious egg sandwiches.

Bake at 450° for 12-15 minutes, until deliciously lightly browned. Dump the biscuits out onto a rack to cool.