Preheat oven to 450 degree F. In a large mixing bowl stir together all-purpose flour, whole wheat flour, sugar, 3 teaspoons of the snipped tarragon, baking powder, cream of tartar, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of dry mixture. In a small mixing bowl combine the buttermilk and sour cream; add to dry mixture all at once. Using a fork, stir just until moistened.
Turn the dough out onto a lightly floured surface. Quickly knead dough by folding and pressing gently for 10 to 12 strokes or until the dough is nearly smooth. Pat or lightly roll dough to 1/2-inch thickness. Cut dough with a floured 2-inch oval or round cutter. Place biscuits 2 inches apart on an ungreased baking sheet.
In a small saucepan over medium heat, heat jelly and remaining 1 teaspoon snipped tarragon until melted. Using a pastry brush, brush tops of biscuits with jelly.
Bake for 8 to 10 minutes or until bottoms are lightly brown. Remove biscuits from baking sheet and cool on a wire rack. Split biscuits in half; reserving tops. Layer biscuit bottoms with sliced smoked turkey, cheese, fig conserve or cranberry relish, and an apple slice. Replace biscuit tops. Serve on mizuna leaves, if desired. Makes 22 appetizer servings.