5 c. whole wheat flour
1/4 c. sugar
3 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 c. solid shortening
1 pkg. dry yeast (1 tbsp.)
2 tbsp. warm water
2 c. buttermilk, may use buttermilk powder

Sift or stir dry ingredients together. Cut in shortening well. Dissolve yeast in warm water and add to buttermilk. Add all to dry ingredients; mix well. Turn out on floured board and knead slightly, adding more flour if necessary. Roll out to 1/2 inch thickness. Cut with biscuit cutter. Bake on ungreased cookie sheet at 475 degrees for 10 minutes or until slightly browned. Makes about 3 dozen.

NOTE: Dough may be stored in refrigerator in airtight container. Pinch off the amount desired, roll out, cut and bake as usual. These are the lightest whole wheat biscuits ever!