WHOLE-WHEAT BISCUITS

1/3 cup flour

1/3 cup whole-wheat flour

1 tab sugar

3/4 tea. baking powder

1/4 tea baking soda

2 tab. light corn-oil spread

1/4 cup buttermilk

Mix, adding buttermilk last, until just blended. With floured hands knead 5 times. Divide dough into 4 pieces; drop onto lightly greased cookie sheet. Bake 375' for 12 to 15 min.

CORN & SPINACH BISCUITS

4 cups flour

1/4 cup sugar

1 tab. baking powder

1/2 tea. baking soda

2/3 cup shortening

1 cup buttermilk

3 large eggs

1 11-oz. can corn, drained

1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry

1 4-oz. pkg. shredded Cheddar cheese (1 cup)

In large bowl, mix flour, sugar, baking powder, and baking soda. Cut in shortening until mixture resembles coarse crumbs. In small bowl, with fork, beat buttermilk and eggs. Stir buttermilk mixture, corn, spinach, and cheese into flour mixture just until it forms a soft dough. Turn onto floured surface; sprinkle top with flour. Gently knead dough 6 to 8 strokes to mix thoroughly. With rolling pin, roll dough 1" thick. With floured 3" round biscuit cutter, cut out biscuits. Press trimmings together; roll and cut. Place biscuits on ungreased cookie sheet, about 1" apart. Bake 15 to 20 min. at 425' until golden. Serve biscuits warm, or cool on wire rack to serve later. Reheat if desired.