1 2/3 c. unbleached flour
1/3 c. whole wheat flour
2 tbsp. baking powder
1 tsp. baking soda
2 1/2 tbsp. butter
2/3 c. buttermilk

Combine flours, baking powder and baking soda. Cut in butter (like for pie crust) until coarse meal. Pour generous 3/4 of buttermilk into dry mixture and stir with fork to blend. Stir in enough of remaining buttermilk for the particles to hold together. DO NOT OVER MOISTEN. Will seem crumbly at first, but becomes cohesive and smooth.

With hands knead dough 9 or 10 times in bowl. Place dough on sheet of wax paper, lay another sheet on top, and press or roll out to 1/2 inch thickness. Carefully peel off paper and cut out biscuits with 2 inch cutter. Place biscuits on ungreased pan (for soft biscuits place so sides touch). Bake in 425 degree oven for 13 to 14 minutes until lightly browned and puffy. Best eaten hot from oven. Yield: 12 (2 1/2 inch) biscuits.