Sift all the dry ingredients into a bowl and stir them up real good with a fork Cut the shortening into bits and stir it into the mix It should not look very good yet
Add the liquid and stir until a dough forms Gather the dough into a large ball without kneading it much too much kneading will yield bisquits that are not very flaky Roll it out on a surface floured with whole-wheat flour to about an inch 25 cm thick Cut it into round bisquits with a floured cookie cutter or a glass Or cut them
into any other shape you prefer Scones are often triangular for instance
Bake on an ungreased unfloured baking sheet at 475 degrees F for 12 to 15 minutes The bisquits edges should be browned but not black The whole-wheat flour on the surface will be nicely toasted and add little speckles to the bisquits
Bisquits are also quite tasty when warmed over They store well in the fridge and can be frozen Warm them up in the oven a toaster oven or the microwave
