WHOLE WHEAT POPPY BISCUITS

WHOLE WHEAT POPPY BISCUITS
18 biscuits

1-1/2 cups whole wheat flour
1 cup all-purpose flour
1/4 cup granulated sugar (or equivalent alternative sweetener)
1/4 cup poppy seeds
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup margarine
1 cup buttermilk

Preheat oven to 425 degrees F. Lightly grease a baking sheet. In a large
bowl, stir together whole wheat flour, flour, sugar, poppy seeds, baking
powder, baking soda and salt.Using a pastry blender, cut in margarine
until mixture resembles coarse crumbs. Add buttermilk all at once,
stirring with a fork to make a soft, but slightly sticky dough.With
lightly floured hands, form dough into a ball.On a lightly floured
surface, knead the dough gently for 8 to 10 times. Pat or roll out the
dough into a 1/2-inch thick round.Using a 2-inch floured biscuit cutter,
cut out as many rounds as possible. Place on baking sheet.Gently form
scraps into a ball, flatten and cut out rounds.Bake in preheated oven
for 12 to 15 mins.Remove from baking sheet onto a cooling rack
immediately. Serve
warm.