Tassajara's Flaky Biscuits

• 1 cup unbleached white flour
• 1 cup whole-wheat flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter or margarine
• 2 eggs
• 1/2 cup milk

1. Preheat the oven to 450 degrees.
2. Combine flours, baking powder and salt.
3. Cut butter or margarine into dry ingredients with a pastry cutter or two knives, or rub gently between hands until pea-size pieces are formed.
4. Make a well in the center and add the eggs and milk.
5. Beat the eggs and milk with a fork until smooth.
6. Continue stirring with the fork, gradually incorporating flour until it is all moistened.
7. On a floured board, knead the dough just enough to bring it together.
8. Roll the dough into a rectangle 1/2-inch thick.
9. Fold in thirds.
10. Turn the dough a quarter-turn and repeat, rolling and folding.
11. Repeat once more.
12. (The rolling and folding make a flakier biscuit.)
13. Roll out the dough again to a 1/2-inch thickness.
14. Cut into rounds with a floured cutter or glass.
15. Place on an ungreased cookie sheet and bake at 450 degrees for 8 to 10 minutes, until the bottoms are lightly browned and the tops slightly golden.
16. Do not overbake.

unbleached white flour, flour, baking powder, salt, butter, eggs, milk

Taken from cooking.nytimes.com/recipes/8658 (may not work)