You may already have a recipe like this, but if not I thought I would share. This is a family favorite. I make 'em for breakfast or to go with dinner like I did tonight. If you make it go ahead and compare it to a standard recipe for normal biscuits. You'll be pleased with this much lighter, higher-fiber version I promise.
Whole Grain Buttermilk Biscuits
1 3/4 cups whole wheat flour
1/4 cup wheat germ
1/2 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons chilled butter or trans fat free margarine-for you vegan types ;) - it works too I tried it.
1 cup lowfat buttermilk or sour milk (ya'll know how to make sour milk I presume)
Preheat oven to 400 degrees. Combine dry ingredients. Cut in butter with pastry cutter or knife.
(Kate did you ever get a pastry cutter? Everytime I use mine I hope that you got one at some point)
Stir in milk until moist dough forms, and don't worry-it should be pretty wet. Cover and refrigerate 30 minutes so that it's workable. Turn dough out on floured surface and pat out to 1/2 inch thick. Using floured cup or biscuit cutter cut out your biscuits. Place on to baking mat and bake 8-10 minutes until golden.