This is my new favorite biscuit recipe, and it produces biscuits just like Cracker Barrel's! (only better--mmmmm). They are slightly chewy, as opposed to flaky, and are simple to make. I have made them with all white flour and with half white whole wheat flour. The white flour versions are tasty with a pat of butter, but the half whole wheat variety are divine with a pat of butter and some honey. Per Bittman's directions in the recipe, don't substitute soured milk for the buttermilk or yogurt. Instead, substitute milk and add an extra teaspoon baking powder. I've not tried that; I always use yogurt.
Recipe from How to Cook Everything, 1st edition
2 c. flour (all purpose or half white and half white whole wheat)
1 scant t. salt
1 t. baking soda
3 t. baking powder
2-5 T. butter (I use 4)
7/8 c. plain yogurt or buttermilk
extra flour for board
Mix dry ingredients. Cut in butter using food processor, pastry blender, two knives, or your fingers! Mixture will be dry and crumbly. Add yogurt or buttermilk and stir until dough begins to come together. Mine has always continued to be fairly crumbly; sticky and mixed well in parts, but dry and crumbly in others. Turn dough out onto lightly floured surface and knead 10 times. Pat into rectangle 3/4-inch deep. Cut 2-inch rounds with glass or round cookie cutter (or biscuit cutter). Place on greased baking sheet or ungreased stone (my preference). Bake at 425 degrees for 7-9 minutes. Biscuits will be light brown on top and puffed up like biscuits when they are done. Eat while warm.
Yields 10-14 biscuits; I get 10 3-inch biscuits out of this.