Just made these with buttermilk (since I didn't have enough milk and wasn't going to get any with a blizzard raging) and half white whole wheat flour. Fantastic! I did let the dough sit for 10 minutes after mixing up to allow the whole wheat to absorb the liquid well before the extended mixing/kneading. They are light and delicious. And the pictures on the blog make this a breeze - thank you!! And is Boston Cream Pie next?? I think I'd better make Boston Cream Pie soon... can't believe the site doesn't have a classic BCP recipe. I'll have to go on the Parker House Web site and see what they consider classic, then check Fannie Farmer. Thanks for the reminder, Steph! PJH

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