The addition of yeast to these otherwise ordinary biscuits make them especially light. Often called Bride's Biscuits because the added leavening power of yeast makes them virtually foolproof--perfect for the new bride or beginner cook.
1. Place the warm water in a small bowl. Sprinkle with yeast and 1/2 teaspoon of sugar let stand until mixture is foamy, about 5 minutes.
2. Meanwhile, in large bowl, combine remaining 1 teaspoon sugar, all-purpose and whole wheat flours, baking powder, baking soda, and salt and stir well to blend. With a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal.
3. Stir buttermilk into yeast mixture. Make a well in center of flour mixture, pour in buttermilk mixture, and stir until just combined. Cover with plastic wrap and let rise in warm, draft-free place for 45 minutes or until almost doubled.
4. Punch dough down, cover and let rest 10 minutes. On lightly floured board, with floured hands, pat dough out to 3/4-inch thickness. With 2-inch round biscuit cutter, cut out biscuits. Gather scraps, repat about 3/4-inch thick, and cut out more biscuits. (Repeat until all dough is cut out.) Place biscuits 2 inches apart, on nonstick baking sheet. Cover loosely and let stand 15 minutes or until puffed.
5. Meanwhile, preheat oven to 400°F. Bake biscuits 15 to 17 minutes or until lightly golden.
