1 c. whole wheat flour
1 c. all-purpose flour
2 tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
3 tbsp. shortening
3/4 c. buttermilk

About 45 minutes before serving:

1. Preheat oven to 450 degrees.

2. In large bowl, mix flours, sugar, baking powder, salt, and baking soda. With pastry blender or knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk just until mixture forms soft dough that leaves side of bowl.

3. Turn dough onto lightly floured surface; knead 6 to 8 strokes to mix thoroughly. With floured rolling pin, roll out dough, 3/4 inch thick.

4. With floured 2 1/2 inch biscuit cutter, cut out biscuits. With pancake turner, place biscuits on ungreased cookie sheet, 1 inch apart for crusty biscuits, nearly touching for soft-sided ones.

5. Press trimmings together; roll and cut as above. Bake 12 to 15 minutes until golden. Makes 10 biscuits.

Each biscuit: About 135 calories, 4 g fat, 1 mg cholesterol, 205 mg sodium (27% calories from fat with 7% from saturated fat).