1-1/2 Cup all purpose flour
1-1/2 Cup whole-wheat flour
1 tablespoon baking powder
1 teaspoon dry basil leaves
1/2 teaspoon dry oregano leaves
1/2 teaspoon dry thyme leaves
1/2 Cup butter or margarine
2 large eggs
1/2 Cup milk
In a large bowl mix dry ingredients. Add butter, and cut into flour mixture with a pastry cutter. Beat eggs and milk to blend, and set aside 2 Tablespoons of egg-milk mixture. Add remainder to flour mixture, and stir until just evenly moistened. Scrape dough onto a floured board or surface and knead about 6 turns or until dough holds together. Divide dough in half. Pat each half into a 3/4-inch thick round, 5-6 inches in diameter. Set rounds well apart on an oiled 12 x 15-inch baking sheet. With a knife, cut each round not quite through, to form 6 equal wedges. Brush rounds with reserved egg-milk mixture. Bake in a 400F oven until golden brown, about 18 minutes. Serve hot or warm, breaking along scores.