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Fluffy Whole Wheat Biscuits
April 01, 2013

I used 100% whole wheat pastry flour (pastry flour is the key ingredient), no white flour at all, barely mixed these together before I patted them into a rectangle and cut them with a knife. They rose beautifully, were tender and delicious. They were pretty bumpy on the top since I barely kneaded them and too sticky to pat down, but they were so good nobody cared. You can get away w/all whole wheat flour, but be sure it's pastry flour or they can get pretty tough.

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