In a medium sized bowl combine flour, baking powder, and salt. Mix well with whisk or fork. Cut the ½ stick butter into little pea sized pieces and then mix the pieces into the flour mixture. Using a fork or a pie, cut the butter into the flour - mash the butter pieces as you mix it together with the flour until it resembles coarse crumbs. Pour in the milk and mix it all together.
Knead the dough with your hands 8 to 10 times and then turn out onto a counter or cutting board. Pat it out flat with your hands until the dough is a somewhat even ¾-inch thickness (sprinkle with a little flour if necessary). Turn a drinking glass upside down and cut out biscuit rounds. You may also use cookie cutters for fun shapes.
Place biscuit rounds them on an ungreased cookie sheet and bake at 450 degrees for 10 – 12 minutes or until lightly browned.
Notes: You can use Whole Wheat Graham Flour or White Whole Wheat Flour for this recipe. If your family is not accustomed to whole grain baked goods, you might want to use a combination of white flour and whole wheat flour – such as our 50/50 Flour (which is half whole wheat) or 1 cup Naturally White Flour and 1 cup Whole Wheat Flour until your palates acclimate.