Amy, I'm not sure about any difference in hydration using those grains, which will depend on their grind as much as anything; you'd want to start with the given amount of milk/liquid, then let the dough sit for 20 minutes, so the flour can absorb the liquid. If the dough seems very dry (e.g., crumbling into pieces), gently knead in a bit more liquid. The biscuits will be darker and more strongly flavored, of course; but they should rise nicely. For more information, see our post on using whole grains in biscuits and other breakfast treats. Good luck — PJH@KAF

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