My new favorite recipe, courtesy of Rebecca, is angel biscuits. They remind me more of rolls than biscuits, but the texture is delicate and melting.
I like to bake them for a breakfast bread, or serve them as dinner rolls with jam. You can't beat the freshly-baked bread scent or warm bread in your hand!
Combine in a measure that can hold at least 2 1/2 cups and set aside:
1 Tbsp. yeast
1/2 cup lukewarm water
In a large bowl that has a lid, combine:
3 cups all-purpose flour
2 cups whole wheat flour (I bet you could increase this proportionately)
3 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3/4 cup shortening (could probably use butter or part lard)
Add to yeast mixture:
2 cups buttermilk, sour milk, kefir, or whey
Stir buttermilk mixture into flour mixture just until a soft dough forms. Clap the lid on the bowl and refrigerate. Keeps for a couple of weeks in the fridge. When you want some biscuits, take a hunk of sticky dough, put it on a floured surface, sprinkle lightly with flour, and roll gently to 3/4" thickness. Cut into rounds or cut the whole thing in a grid for square biscuits with no re-rolling. Space apart on baking sheet. Bake at 400 F for 11-12 minutes until nicely browned and also springy to the touch.