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1
Preheat oven to 425 degrees F. In large bowl, mix flours, granulated sugar, baking powder and salt.
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2
With two knives used in scissor fashion, cut in 5 Tbsp.
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3
of the cold butter until mixture resembles coarse crumbs.
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4
Add milk, stirring quickly just until the mixture forms a soft dough that comes together (it will be sticky).
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5
Turn dough onto floured surface; knead 6 to 8 strokes to mix thoroughly.
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6
With floured hands, pat dough into a 1-inch-thick circle.
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7
With floured 21/2-inch round biscuit cutter (or a floured thin-rimmed glass), cut out as many biscuits as possible.
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8
Place 1 inch apart on ungreased cookie sheet.
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9
Gather up the trimmings, pat 1 inch thick again and cut as above so you have 6 biscuits in total.
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10
Bake until golden, 12 to 15 minutes.
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11
Meanwhile, in nonstick skillet, melt remaining 4 Tbsp.
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12
butter over medium-high heat.
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13
Add pears and saute, uncovered, stirring gently with a rubber spatula, until browned and tender, 10 to 15 minutes.
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14
Stir in brown sugar, 1/4 cup water, cinnamon and lemon peel; cook 1 minute longer.
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15
Discard lemon peel.
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16
Split warm biscuits in half horizontally with a fork.
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17
Spoon pear mixture onto bottom halves; cover with whipped topping and biscuit tops.
