This was the first time I've tried a biscuit recipe with yeast, and they came out great! I did substitute 2 cups of whole wheat pastry flour for 2 cups of the all-purpose flour, and tried out a new packet of yeast specially labeled for whole grain baking. I also increased the salt to 1 teaspoon, as has been suggested. They were very light and tender. I always pulse the dry ingredients together in my food processor a few times, add the shortening and/or butter and pulse 6-12 more times (stirring up the bottom with a fork if necessary), rather than cut the fats in with knives or a pastry blender. I definitely prefer the flavor of a biscuit made with butter, so next time I will try substituting butter for some of the shortening. But overall, a very good biscuit!
