Hi Catherine, biscuits made with whole wheat and buckwheat flour are always going to be denser than ones made entirely with white flour. Adding a bit more liquid to the recipe can be helpful, since wholegrain flours absorb more liquid than white flour. Check out our blog post on how to substitute our Golden Wheat Flour into various types of recipes for some more suggestions. Keep in mind, also, that because buckwheat flour is gluten-free it's not going to contribute to the rising power of your biscuits, so you may be better off sticking with wholegrain flours that do contain some gluten. You might also want to consider trying our Spelt Biscuits recipe. 

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