I use ka whole wheat flour, without adding any white flour. when I've tried freezing my biscuits in the past they always come out tough. But I always cook them for 12-13 minutes in the oven. I don't have access to the bakewell cream so Ill have to use baking pwd and soda. Is there a trick to using strictly whole wheat flour to get fluffy biscuits especially when you freeze the dough?

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