Makes 14 biscuits

Do not underbake these biscuits or they will taste slightly gummy. Check for doneness by checking the bottom of a biscuit—it should be golden brown. Freeze the butter and cream cheese just until solid, otherwise, they will be difficult to cut into the flour mixture.

WHY THIS RECIPE WORKS: Even without a slathering of butter or jam, an average biscuit can pack a pretty mean caloric punch. We lightened these by reducing the amount of butter by half and replacing the shortening with cream cheese. The whole-wheat flour gives these a hearty taste and a chewy, flaky texture.

http://www.americastestkitchenfeed.com/bake-it-better/2013/06/secrets-to-whole-wheat-buttermilk-biscuits/