These are great served warm.

3	C	whole wheat flour
2	C	all-purpose flour
3	tbsp.	baking powder
1-1/2	tsp.	salt
1/2	C	shortening
1/2	C	butter
1-1/2	C	milk
1	egg	yolk
2	tsp.	cold water
1	tbsp.	poppy seeds

In bowl, stir together whole wheat and all-purpose flours, baking powder and salt. Cut in shortening and butter until mixture resembles crumbs.

Add milk, stirring with fork just until dry ingredients are moistened. If dough is too dry, add more milk, 1 tbsp. at a time.

Turn dough out onto lightly floured surface and knead gently 12 times. Roll out dough to 1/2-inch thickness. Using 3-inch cutter cut out biscuits and place, with sides just touching, on lightly greased baking sheet.

Mix egg yolk with water, brush over dough. Sprinkle with poppy seeds.

Bake in 425F oven for about 25 minutes or until golden brown. Let cool for 5 minutes ; transfer to rack to let cool completely.

Makes about 14 biscuits.