You might want to consider using Whole Wheat Pastry Flour to make your biscuits, which is still 100% whole grain, but it has a lower protein content than traditional whole wheat flour. This means that the flour is softer and your biscuits will be more tender. Be sure your butter is super cold and measure your flour using this fluff, sprinkle, sweep method. We hope that helps, and happy baking! Kye@KAF

• Reply