Basic Rolled Biscuits

1 1/2 cup all purpose flour
1/2 cup whole wheat flour
6 Tbs butter, cut into cubes and chilled
2 1/2 tsp baking powder
1/2 tsp salt
3/4 cup milk

Pulse dry ingredients in food processor, then drop in cubes of chilled butter. Pulse until butter resembles breadcrumbs, then add milk. Pulse until dough comes together as one mass. Not longer. Do not allow the butter to melt or form a blended paste with the flour. Turn out the dough onto a lightly floured surface and knead a few times.
Roll dough 1/2 inch thick into a rectangle, then cut into squares (or cut into round circles). Bake at 450 degrees for 10-12 minutes or until golden brown.

1 Hour Rolls

Recipe from Brittany Daw

1 1/3 cup warm water (115 degrees)--water may differ on amount depending on if you use white or wheat flour. Wheat use 1 1/2 to 1 3/4
1/2 cup oil
1/8 cup sugar
2 tbsp yeast (I have used both quick and normal yeast, and either way, they come out the same.)
Combine those ingredients and let foam up for 10 minutes.
Add 2 eggs, 1/2 tbsp salt, 5-5 1/2 cups of flour (slowly add flour). Once at a good consistency, roll into whatever shape you want. If you bake as individual rolls, bake at higher temp. If I do rolls that touch or make them into cinnamon rolls, I do it at 350 fro 20 or so minutes (til they look done). If they don't touch, they can be at 375 for 10 or so minutes (sorry about the timing, I just check and when they are done I pull them out.) .
They are great fresh, though I must say they aren't as good a day or two later. But, if I stick the ones I don't use in the freezer and then warm them up later, they are fine.