4	cups	all-purpose flour
2	cups	whole wheat flour
2	tbsp.	baking powder
1	tsp.	baking soda
1	tsp.	salt
2	tbsp.	dill weed
1	cup	cold butter, cut into 1/2" cubes
1/4	cup	vegetable shortening
2	cups	cold buttermilk

Procedure: Sift the flours with the baking powder, soda, and salt twice. Stir in the dill and put into the food processor. Distribute the butter around the work bowl and pulse the motor to cut the butter into smaller pieces. When the butter is the size of small peas, add the shortening. Continue to process until all is well mixed and resembles coarse meal. With the motor running, slowly pour in the buttermilk. When it has all been added, process only long enough to moisten the ingredients. Remove from the bowl, form a loose ball, wrap, and let rest for 1 hour before rolling. Cut the dough in half and roll out to even thickness. With a cookie cutter, begin to cut out rounds of the dough and place it on an ungreased sheet pan. When all are cut, bake in a 425øF oven for 10 minutes. If still a little soft, bake 2 - 5 minutes longer. The cracker should be light brown and crisp. When it cools, it will become even crisper. Allow to cool completely before storing. ****If necessary, process the dough in two batches to avoid overloading the machine.****

Yield: 120