2 cups whole-wheat flour
1 Tbsp sugar
2 tsps baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup unsalted butter
3/4 cup sour cream
1/4 cup milk

Preheat the oven to 425 degrees and lightly spray oil on a baking sheet. Mix all the dry ingredients into a large mixing bowl. Stir with a fork. Cut in the butter with the pastry blender until butter pieces are smaller than pea sized. Combine the sour cream and milk and pour into the center of the dry ingredients. Stir with a fork to mix. Do not over blend, it should be sticky, not dry. Add more milk if too dry. Turn the dough out onto a white floured surface and knead for a few strokes only. Pat the dough into a thickness of 1/2 inch. Cut biscuits and reform scraps to cut again, trying to not overwork the dough with much more flour. Bake for 15 minutes or until light brown on top. Serve warm.

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