1 1/2 c. all-purpose flour
1/2 c. crushed shredded whole wheat cereal biscuits
2 tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 tbsp. shortening
1 pkg. dry yeast
1/4 c. warm water (105 to 115 degrees)
2/3 c. buttermilk

Vegetable cooking spray. Combine first six ingredients in a medium bowl; cut in shortening using a pastry blender until mixture resembles coarse cornmeal. Dissolve yeast in warm water. Combine yeast mixture and buttermilk; add to flour mixture, blending well. Cover and refrigerate overnight.

Turn dough out on floured surface, and knead one minute. Roll dough to 1/2 inch thickness; cut with 2-inch biscuit cutter. Place biscuits on baking sheet coated with cooking spray.

Bake at 425 degrees in oven for about 12 minutes or until golden brown. Makes 1 1/2 dozen. NOTE: Biscuit dough may be stored in refrigerator for 3 to 4 days.