Ancient Grains for Eng Muffins & Biscuits?

I'm wanting to try my hand at making my own version of a McDonald's Egg McMuffin / Sausage, Egg, and Cheese Biscuit.  Naturally I want to mill the flour myself.

I would normally use some blend of Hard and Soft White, but since I'm getting interested in ancient grains it prompts this question.

Does anyone here make EM or biscuits using ancient grains, and if so, which ones do you favor?