Wheat & Honey Biscuits

Wheat & Honey Biscuits 1 cup all-purpose flour, plus more for dusting 1 cup whole-wheat flour 1½ Tablespoons baking powder 6 Tablespoons very cold salted butter * ¼ teaspoon salt -ONLY if using unsalted butter ¾ cups milk 2 Tablespoons honey (optional) additional milk for brushing the tops Preheat the oven to 425 F. In a bowl add the all-purpose flour, whole wheat flour and baking powder. Stir. Using a cheese grater, shred the butter and add the shreds into the bowl. You can use cold butter from the fridge or freeze your butter first. Using your hands, mix the butter into the flour mixture until it’s crumbly and evenly combined. Form a well in the middle of the dry ingredients and add the milk and honey. Stir the flour mixture into the milk until a dough forms. Don’t over-mix. Sprinkle some flour on your counter and hand knead the dough. Add additional flour until the dough is no longer “sticky”. Roll dough with a rolling pin to about an inch thick. Then cut the dough with 2-inch biscuit cutter (or the top of a large glass). After the 4th biscuit you might need to re-shape and roll your dough but this recipe will yield 6 large biscuits. Line your baking sheet with parchment paper. Line up the six biscuits evenly spaced on the baking sheet. Brush the tops with milk and bake 13-15 minutes until a light golden brown.