Whole-Wheat Bread

Whole-Wheat flour makes bread somewhat heavy. If you prefer a lighter bread, use 4 cups all purpose flour. See also the recipe for Cornell Bread.
Measure dry ingredients and sift into mixing bowl. When soda is used, it is sifted with dry ingredients. Uneven distribution of leavening causes yellow or brown flecks. Cut in shortening with pastry-blender until mixture resembles coarse crumbs. Add all the liquid; stir only till dough follows fork around bowl.
Turn out on lightly floured surface and knead gently about 1/2 minute; kneading produces flaky biscuits with better volume and finer texture. Handle the dough quickly and lightly; too much stirring, beating,or kneading will tend to toughen the biscuits.
Pat out lightly with hand or roll evenly to about 1/2 inch thickness. Cut straight up and down with a floured cutter.

Place 1/2 inch apart on ungreased cooky sheet for crushy biscuits; just touching for softer biscuits. For very crusty biscuits. make drop biscuits by adding more liquid. Bake in very hot oven (450°F.) 12 to 15 minutes.
Biscuit mix made of all ingredients except liquid may be kept in refrigerator and liquid may be kept in refrigerator and liquid added at time of baking.
Cut biscuits may be successfully stored in refrigerator 30 to 60 minutes before baking.