I have a confession to make to you. These biscuits have a secret ingredient: whole wheat pastry flour. I love the flakiness of a good biscuit, but they’re frequently made with lard and I just can’t get over that. This biscuit recipe is lightened up by using the whole wheat pastry flour and leaving out the lard, but it still has the buttery flakiness I love. They’re reminiscent of the southern biscuits I ate during college in Texas (isn’t that where the Freshman 15 comes from?). There is no wrong way to eat these biscuits. This recipe is for rosemary buttermilk biscuits, but you can easily omit the rosemary and you’ll have a fantastic buttermilk biscuit recipe.