Instructions
Mix all dry ingredients (first 4).
Cut in butter, incorporating until all is coated. The best method for mixing liquids with whole wheat flour is "a little at a time"
It gives the flour time to "expand" as it is absorbing the liquid, resulting in a soft, tender dough. (100% whole wheat flour will use more liquid than white flour) Using hands, begin pouring milk in about 1/2 c. at a time, moving moistened portion slightly to the side, continuing to add until all of the dry mixture is moistened. When a light, sticky dough is produced, turn out onto a floured surface. Sprinkle with additional flour, and pat to a thickness of 3/4" - 1". Cut with biscuit cutter and place in oiled or buttered pan.

Bake at 450 degrees for about 12 minutes.