Biscuits

4 tbsp Butter, unsalted
0.75 tsp Salt
3 tsp Baking Powder
0.50 tsp Baking Soda
1.5 cup Whole Wheat Flour
1 cup Milk Whole Vitamin D
1 tbsp (C) Vinegar, White (Gr Value) (by DARRYLE2)

-The original recipe that inspired this used almond milk, which my husband dislikes but I bet is worth a try.
-Add the milk half a cup at a time until the dough is sticky. You may not use all of it.
-Expect the scones to nearly double in size when you are scooping them out.

Preheat oven to 450F/225C and pour milk and lemon juice or vinegar into cup and set aside. I know it sounds strange but trust me. Mix together dry ingredients. Add cold butter and combine with pastry cutter or whisk until only small crumbles remain. Make a well in the dry dough and gently stir in the milk mixture, half a cup at a time until dough is sticky. You may not use all of the milk. Scoop out 6-8 scones onto a buttered baking sheet, then press down a small pat of butter in the center of each with two fingers. This will add a buttery flavor, and keep the scones from rising into a dome shape.

Serving Size: Makes 6-8 equal servings, depending on how large you like your scone/biscuit.