Chilled butter cuts into whole wheat pastry and white flours until pea-sized crumbles form—the key to genuinely flaky layers—before milk gathers the dough together for a hot 375-degree bake.
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Preheat oven to 375° F and line half-sheet tray with parchment paper.
Sift flours, powder, salt, and cinnamon (if using) in medium sized bowl. Whisk to combine.
Cut fat into flour mixture until fat is crumbly and coated in flour. Crumbles should be about size of small peas or smaller.
Pour in milk or almond milk and gently mix with rubber spatula just until combined, being careful to not over-mix.
Transfer dough to lightly floured table and gently roll out to shape of rectangle, about 1/4 inch thick. With long edge facing you, fold in both short ends to meet in middle. Fold dough forward in half and very gently roll together to 3/4 inch or no thinner than 1/2-inch square. This folding technique will provide flaky layers if not over-worked and too flat.
Cut biscuits with lightly floured cookie cutter or sharp knife and transfer to sheet tray. If desired, brush tops with melted butter.
for about 6 minutes and rotate pan in oven to ensure even browning. Continue for about another 10 minutes or until golden brown on top and slightly firm to touch.
Transfer to rack and cool.
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