Southern Whole Wheat Buttermilk Biscuits

1) Preheat oven to 450 degrees. 2) Whisk together both flours, baking soda, baking powder, & salt. 3) Cut up the chilled butter and bacon drippings into small chunks and cut into the dry ingredients with a chilled pastry cutter. (You can use your fingertips, but make sure you work fast so the fats don't melt.) Do this until the mixture resembles course meal (pieces of fats should not be larger than a pea). 4) Make a well in the center of the mixture and slowly pour in the buttermilk. 5) Using a Danish Dough Whisk or wooden spoon, combine the ingredients JUST UNTIL the dough comes together and forms a ball. The dough should be somewhat wet and sticky. If it looks dry, add in a tiny bit of buttermilk until the consistency is correct. 6) Turn dough out onto a lightly floured surface. 7) With lightly floured hands, knead the dough 5-6 times, ONLY enough to bring it all together! 8) Pat down to a 1 inch thick round. (Do NOT use a rolling pin!!!) 9) Lightly flour a round cookie or biscuit cutter and use it to punch out dough. DO NOT twist the cookie cutter! Press straight down and lift straight up!!! (You can pat out the remaining dough and cut more biscuits, but make sure you remember that the second round will NOT be as good!!) 10) Place the biscuits with their sides touching in a large cast iron pan or on an ungreased natural cookie sheet lined with parchment. 11) Brush tops with a small amount of melted butter. 12) Bake at 450 until tops are golden brown - Approx. 8-10 minutes. Remove from oven. 13) Immediately brush tops with melted butter and set on a wire rack to cool slightly. Serve warm!! Fantastic with fresh raw butter or clotted cream and strawberry conserve!