I like to bake and test my recipes on the weekends… So I have to give it to my family, they’ve eaten a lot of scones and biscuits lately. Some scones were more biscuit like, while some biscuits were complete flops.
Not all biscuits are created equal; and when it comes to biscuits my family likes them big and soft, like the Homestyle Grands! Honey Wheat in the blue tube.
I suppose popping one of those familiar blue tubes is an easy task… but I’m telling you to trust me on this one. If you can measure flour, you can make these delicious honey wheat biscuits in about 5-7 minutes – the oven does the rest.
Ok, maybe you are already saying… “I don’t have a biscuit cutter” and.. Ok ok. stop it. Stop talking yourself out of making something from scratch because it might be a little challenging at first. If you don’t have a biscuit cutter use a drinking cup or glass to cut these. They are supposed to be BIG, remember? Now, where were we. Oh yes. Will you just look at them up close?
My husband introduced me to the blue tube years ago. In his single days, he used to scramble eggs and make biscuit, bacon and cheese breakfast sandwiches. The big homestyle honey wheat biscuits were our favorite. They were hugely delicious and they provided a filling weekend breakfast.
This was, of course, before I began focusing on eating foods with only real ingredients. For the longest time, I didn’t bake that much. But now, we have freshly ground wheat and 3 kids who love baked goods… so I’ve come to love baking on Saturday and Sunday mornings.
It’s a good thing that I have the cutest taste testers in the world, don’t you think?
Making biscuits, waffles, amazing pancakes or scones is how I slow down from a week filled with deadlines, meal planning and projects. I am pretty sure my husband and kids appreciate me doing so, even if they don’t often say it.
During the week, I sometimes feel like I am rushing through the days and my mind can’t unplug from work-mode. This is partially my fault, I have a lot of projects on my plate and way too many deadlines in my calendar. I often remind myself that being an entrepreneur isn’t easy; add motherhood to that and it can be exhausting.
I’ve gotten better about asking for help. I finally feel like I have a great team of contributors over at MOMables that I can count on and delegate some things to. My husband has finally taken over our personal and my company’s finances and that’s another thing off my long to-do list. Note: he would like me to say that I have finally surrendered and admitted that I needed his help. Ok, fine. You could say that…considering I accidentally forgot to pay every house bill during the month of February–oh yes, I did.
So, when I tell you that I’ve embraced the kitchen and baking… it’s the truth. I need it! Plus, once I get the ingredients out of the pantry it’s just a matter of minutes since my stand mixer does the heavy work. Check out how easy they are to make in this quick video:
Go ahead, whip a batch -or two- of these biscuits, spread some butter and honey on them, and come back and thank me later.
Oh, and in case you were wondering… they are totally Superhero approved.
I caught Alex licking his lips telling his sister: these look delicious Sofia! Poor kid. If he only knew his mom was snapping away…Print
Pillsbury Grands Honey Wheat Copycat Recipe
Feel free to butter these up and add a little drizzle of honey. Your family will love them as much as mine! Oh, and note that this recipe makes 6 giant 2-inch biscuits so feel free to double it.
- Prep Time: 5 mins
- Cook Time: 13 mins
- Total Time: 18 mins
- Yield: 6 1x
- Category: Breakfast
- 1 cup all-purpose flour, plus more for dusting
- 1 cup whole-wheat pastry flour
- 1 tablespoon baking powder
- 6 Tablespoons very cold salted butter
- * ¼ teaspoon salt -ONLY if using unsalted butter
- ¾ cups of milk
- 2 tablespoons honey (optional)
- additional milk for brushing the tops
- Preheat the oven to 425 F.
- In the bowl of your stand mixer, add the all-purpose flour, whole wheat pastry flour and baking powder. Stir together.
- Using a cheese grater, shred the butter and add the shreds into the bowl. For this reason, I always store a few sticks of butter in the freezer.
- 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. 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 or a silicone mat. 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.
You can make this recipe with 100% all purpose flour or 50/50 all purpose and whole wheat. In the ingredients, I wrote “whole wheat pastry flour” simply because I grind my own whole wheat flour very fine – to a pastry flour consistency. However, it will work fine with regular whole wheat. Final note: for some reason you have to grate the butter. When I tested it by cutting the butter into small pieces with a knife, the dough did not rise well and I had dense spots. Therefore, trust me and grate the very cold butter in like 20 seconds.
For Gluten Free: I use Cup4Cup all purpose or Better Batter Baking Mix. I replace it 1:1 with the flour ratio in the recipe and add about 1 tablespoon additional.