1½ cups whole wheat flour (if you like a lighter biscuit, swap half the whole wheat flour for all-purpose flour)
2 teaspoons baking powder
½ tablespoon brown sugar
½ teaspoon salt
6 tablespoons butter
½ cup plus 1 tablespoon milk (use 2% or whole milk)
Heat oven to 450°F.
In medium mixing bowl, combine whole wheat flour, baking powder, sugar and salt until well combined.
Cut butter into small pieces. Use a fork or pastry blender to blend butter into flour until mixture resembles a coarse meal with some larger pieces of butter remaining.
Add milk to flour mixture and stir until just combined. Use your hands to bring dough together gently, lightly kneading dough just 2 to 3 times. Turn dough out onto floured surface and pat into a rectangle about ½ inch thick. Fold dough in half crosswise to make a double thickness of dough.
Use a 2½ to 3 inch biscuit cutter to cut two biscuits from dough. Re-shape dough and cut two more biscuits for a total of four biscuits.
Bake 13 to 15 minutes or until biscuits are flaky and golden brown. Serve with jam or butter.
Recipe by Espresso and Cream at http://espressoandcream.com/2014/03/whole-wheat-biscuits-with-jam.html