A teaspoon is a teaspoon is a teaspoon 2791

My biscuits turn out fine. I don't know what you're doing different.

5oz (150g) All Purpose flour 2 1/2c Whole wheat flour 2 1/2c Cake flour 1/2 teaspoon (level) baking soda 3 teaspoons (level) baking powder 1 teaspoon (level) salt

1/4c vegetable shortening (lard is better, but I seldom have any) 2 tablespoons very cold butter, cut into 1/4" cubes

1c buttermilk 1/4c heavy cream

Put the dry ingredients into the bowl of your food processor and pulse a couple of times to mix. Add the shortening and pulse three or four times. The flour should look mealy now. Transfer to a mixing bowl. Stir the butter cubes into the flour briefly. Soak your hands in a bowl of ice water for a full two minutes. Dry your hands thoroughly. Using just your cold fingertips, squeeze the butter cubes into thin flattened flakes in the flour. Work quickly. Make a well in the center of the flour, and pour in the buttermilk and half of the cream. Gently fold and stir the dry into the wet with a fork, being careful to get the dry stuff up off the bottom of the bowl. Preheat oven to 400f. Gently form a ball, and slightly flatten it onto a sheet of waxed paper or parchment. Wrap it, and refrigerate for 15 minutes, no more. Roll the dough on a floured countertop to slightly over 3/4". Cut into biscuits with a sharp biscuit cutter, pushing straight down. NO twisting! Place the biscuits on a sheet pan spaced about an inch apart. No need to grease the pan; they won't stick. When you've cut as many biscuits as possible, gently gather the scrap dough into a ball, and roll it out again to cut more biscuits. These won't be quite as pretty or as tender as the first cut, but they'll still be good. With a pastry brush, paint the tops of the biscuits with the rest of the cream, being careful not to let any drip down the sides. Bake for 15 minutes, or until golden brown.

--Rich