If you don’t have whole wheat pastry flour, substitute a ‘scant’ (meaning slightly less) 1/2 c regular whole wheat flour. Or, try 1/2 c white whole wheat, a lighter whole grain flour. If you want to try making this with all whole-grain flour, I’d suggest the white whole wheat flour.
1-1/2 c unbleached white flour
1/2 c whole wheat pastry flour
1/2 t salt
2 T vegetable oil
1 c plain yogurt
1/2 c minced scallions
1 T chopped fresh dill, or 1 t dried dill
1/4 t ground black pepper
1. Preheat oven to 400ºF. Lightly oil a baking sheet.
2. In a medium bowl, combine the white and whole wheat flours. Sprinkle in the baking powder and salt; stir well. In a separate bowl, combine the oil, yogurt, scallions, dill, and pepper. Blend the yogurt mixture into the flour mixture quickly and thoroughly to form a soft dough.
2. On a floured board or countertop, pat the dough into a 3/4-inch-thick circle and cut into eight wedges. Separate the wedges and place them on the oiled baking sheet. Bake for 20 minutes, until a knife inserted into the center of a biscuit comes out clean. Serve warm.