I wanted to make some biscuits to serve with the Vegetable Noodle Soup I made recently and decided to make them a little more healthy by using mostly whole wheat flour. I was a little worried they would turn out too dense but instead they turned out really delicious and had great flaky layers. I loved the nutty flavor the whole wheat gave these biscuits and they were extra tasty with some butter slathered on them. These biscuits were perfect for dipping into our veggie soup and they tasted great the following day too.
Combine the flours, baking powder, and salt together in a bowl. Cut in the butter with a pastry blender or two knives until the mixture resembles course meal. Place into the refrigerator for 10 minutes to chill. In a smaller bowl, combine the buttermilk and honey and whisk until well blended. Add the buttermilk mixture to the flour mixture and stir until mixed.
Place the dough on a well floured surface and knead 4-5 times. Using a rolling pin, roll the dough into a 9 x 5 inch rectangle. Dust the top with flour then fold the dough crosswise into thirds (like folding a letter to fit into an envelope). Re-roll the dough into a 9 x 5 rectangle, dust the top with flour, and fold the dough crosswise into thirds again. Gently roll or pat the dough into a 3/4 inch thickness and cut with biscuit cutter to form biscuits. Place dough rounds 1 inch apart on the baking sheet.
Bake for 11-13 minutes or until golden brown. Cool two minutes on a wire rack then serve slathered with butter. Enjoy.