Basil Pepper Biscuits
1/4 cup shortening
2 cups all-purpose flour
2 cups whole wheat flour
2 tablespoons chopped fresh basil
2 teaspoons dried basil leaves
1 tablespoon sugar -- if desired
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon cracked black pepper
3/4 cup milk (about)
Heat oven to 450º. Cut shortening into remaining ingredients except milk in medium bowl with pastry blender or 2 knives until mixture resembles fine crumbs. Stir in just enough milk so dough leaves side of bowl and forms a ball. (Too much milk will make dough sticky; not enough will make biscuits dry.)
Turn dough onto lightly floured surface. Knead lightly 20 to 25 times.
Roll or pat 1/2 inch thick. Cut with floured 2 1/2-inch biscuit cutter.
Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides.
Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.