Recipe: Whole-Wheat Buttermilk Biscuits

The recipe I use for my biscuits is very close to this and they are yummy. No need for all purpose flour and you get all the benefits of the whole wheat - nutritious and fiber - and still have fluffy biscuit.

The buttermilk is the secret when working with making whole wheat more fluffy. However, you still have to be careful in over handling the dough. I find that by placing apart, they spread out instead of rise taller/thicker, so I either let my rise beside each other when serving with gravy (we like to piece up anyways) or bake in muffin pan to retain shape, rise higher, yet break apart easily for biscuits and honey/molasses/jam. Hope this tips helps someone.