Tender and aromatic, these biscuits pair up well with your scrambled eggs at breakfast, a bowl of soup, or a simple supper.

2 1/4 cups (9 ounces) King Arthur White Whole Wheat Flour
1/2 cup (2 ounces) King Arthur Unbleached All-Purpose Flour
3 tablespoons (1 1/4 ounces) buttermilk powder
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup (1 stick, 4 ounces) cold unsalted butter
1 cup (4 ounces) grated Parmesan or cheddar cheese, plus extra for topping
1 cup (4 ounces) chopped walnuts
2 teaspoons finely chopped fresh rosemary or 1 teaspoon dried, optional
1 large egg
1 cup (8 ounces) milk, plus extra for topping

Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment paper.

Whisk together the flours, buttermilk powder, baking powder, baking soda, and salt in a large mixing bowl. Cut the butter into pats, then work it into the dry ingredients to form coarse crumbs. Toss in the cheese, nuts, and rosemary.

Whisk together the egg and milk. Add to the flour mixture and blend lightly until the dough is evenly moistened. Add a tablespoon or so additional milk to incorporate any extra flour in the bottom of the bowl.

Turn the dough out onto a floured work surface and use a bench knife or bowl scraper to fold it over on itself three or four times, until it comes together.

Pat the dough about 1" thick. Use a 2" biscuit cutter to cut it into rounds. Pat the scraps together, and cut additional biscuits. Transfer the biscuits to the prepared pan. Brush the tops with milk, and sprinkle with a bit of grated cheese.

Bake the biscuits for 14 to 16 minutes, until they're golden. Remove from the oven and serve warm. Yield: about one dozen 2" biscuits.