The buttermilk or yogurt in this recipe makes for light biscuits that rise in the oven without needing much baking powder. An interesting variation: Add about 2 tablespoons of grated cheddar cheese to the dry ingredients.

3 cups all-purpose flour
1 cup whole-wheat or whole-grain flour
3 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tbsp. grated cheddar cheese (optional)
1 tbsp. sugar (optional)
8 tbsp. butter, chilled, or 4 tbsp. butter and 4 tbsp. solid vegetable shortening
1 1/2 cups buttermilk or plain yogurt
3 tbsp. butter, melted

Preheat the oven to 450 degrees. In a mixing bowl or the bowl of a processor, whisk together the dry ingredients to thoroughly mix them. Cut in the butter and shortening mix. Add the buttermilk or yogurt, and blend until the dough is soft and malleable. If using a food processor, the mass of dough will come together in a ball. Use more or less liquid or flour to achieve a workable dough. Turn it onto a lightly floured surface and knead briefly. Fold it in half, then roll it out to a thickness of 1/2 inch.

Brush a baking sheet lightly with some of the melted butter. Cut out the biscuits and lay them on the baking sheet about 1/2 inch apart. With the tines of a dinner fork, poke three parallel dotted lines in the tops of the biscuits. Brush lightly with melted butter and bake in the oven for 12 to 15 minutes. Makes 26 to 30 2-inch biscuits.