Process oats in food processor fitted with steel blade for 20 seconds, or until finely ground.  Add whole wheat flour, brown sugar, baking powder and salt to the oats; pulse 10 times or until well combined.  Add the butter; pulse 10 times or until about the size of corn meal.  Add the milk, and pulse until the dough begins to come together, 10 to 15 times.

Empty the dough onto a piece of plastic wrap; knead several times to form into a disk.  Cover with plastic wrap and refrigerate for 15 minutes.

Preheat oven to 350° F (180° C).

Place half of the dough on a piece of parchment paper.  Cover the dough with plastic wrap and roll to a thickness of ?-inch (3mm).  Cut into 2-inch disks, re-rolling any trimmings.  Repeat with remaining dough.

Bake in preheated oven for 12 to 15 minutes, until lightly browned and firm to the touch. Remove from oven; cool completely on wire rack.  Yield 24 to 30 biscuits.