2 cups whole wheat flour (can use ww pastry flour or spelt flour)
2 tsp baking powder
1/4 cup milk powder
1/2 tsp salt
1/3 cup safflower oil (i use canola)
3/4 cup milk

Sift dry ingredients together. Blend in oil to make a mix the consistency of cornmeal. Make a hollow in the center of flour mix and pour in milk. Mix with a fork until well blended.

Turn out on a floured board and knead lightly ten or fifteen times. Pat to 1-inch thickness and cut with a biscuit cutter. Bake at 450 degrees fahrenheit for 12 to 15 minutes.

SUGGESTIONS: Thin lightly to make drop biscuits. To make pancakes or waffles, add more liquids. Omit milk and use 3/4 cup yogurt. Use 3/4 cup buttermilk instead of plain milk. Omit 1/2 cup flour and use 1/2 cup wheat germ. Decrease oil to 1/4 cup and add 3/4 cup grated cheese. Decrease oil to 1/4 cup and blend 1/4 cup peanut butter into oil. Blend 3 tbsp of butter into mixture for shortcake.

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

NOTE: I really like substituting the low-fat plain yogurt for milk. Seems to make them even shorter and flakier, and the tang of the yogurt gives them an even better flavor!