Flaky biscuits made from scratch

Today I decided to make some basic tasty, flaky biscuits. I started looking through some cookbooks and settled on a recipe I found in the classic "Tassajara Bread Book" by Edward Brown. It suggested a mix of 1 cup each unbleached white and whole wheat flour, 1/2 cup butter, 2 eggs, 1/2 cup milk, 3 tsp. baking powder and 1/2 tsp. salt.



After combining the dry ingredients and cutting in the butter, I added the milk & eggs and turned out the dough on a floured counter top. Then I rolled it out to 3/8 to 1/2 inch thickness. I then folded the dough in thirds, re-rolled and folded again, in thirds, to add flakiness to the dough.