Flour: The recipe calls for all-purpose flour, but you can also use a combination of all-purpose and whole wheat flour. I’ve made this with all white wheat flour too, and that worked great. The biscuits were a little more crumbly I thought, but no one in my family noticed.Butter: It helps to cut your butter into very small pieces so it’s easily incorporated into the dough. Make sure to keep it chilled until you’re ready to use it.Egg: The egg helps bind the dough together. I’ve tested...
