I'm still trying to get rid of that whole wheat flour. It just doesn't act right. If you've dealt with whole wheat flour you know what I mean, it's not as sticky as regular all-purpose flour and it doesn't have the right texture and it's heavier and etc., so I'm trying to substitute it for half of the flour in regular substitutes and it's not turning out right.
So now I'm trying biscuits with half the flour substituted with whole wheat. And it's not acting right, my biscuits ended up a bit heavier than usual, though they're still nicely buttery and flakey enough and certainly *taste* like biscuits are supposed to taste, even if they aren't quite right...
Ah well. I still have a bunch of whole wheat flour to go through, so I'll have to play with this some more. The amount of butter is what made them flaky (though a bit denser than usual), but they're a bit *too* buttery because of the greater density caused by the whole wheat flour. So maybe I'll substitute a couple tablespoons of shortening for a couple tablespoons of butter. Or maybe try the vodka trick that someone mentioned here a while back, for getting a good consistency without activating the glutens (these biscuits aren't tough so the glutens didn't activate, but they definitely are denser than my regular biscuits!).
-- Badtux the Cooking Penguin
No recipe, because it's not quite right, more experiments are needed.