Pillsbury Grands Homestyle Honey Wheat Biscuits {Copycat} Recipe

You'll never want to buy the blue tube again. Whip up this Grands copycat recipe in a matter of minutes and enjoy some delicious honey wheat biscuits.

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 huge puppies. Put some butter and honey on them and come back and thank me later.  Enjoy!

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…

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.

  • Author: Laura Fuentes - SuperGlueMom
  • Prep Time: 5 mins
  • Cook Time: 13 mins
  • Total Time: 18 mins
  • Yield: 6
  • Category: Breakfast


  • 1 cup all-purpose flour, plus more for dusting
  • 1 cup whole-wheat pastry flour
  • 1 1/2 Tablespoons baking powder
  • 6 Tablespoons very cold salted butter
  • * 1/4 teaspoon salt -ONLY if using unsalted butter
  • ¾ cups milk
  • 2 Tablespoons honey (optional)
  • additional milk for brushing the tops


  1. Preheat the oven to 425 F.
  2. In the bowl of your stand mixer, add the all-purpose flour, whole wheat pastry flour and baking powder. Stir together.
  3. 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.
  4. Using your hands, mix the butter into the flour mixture until it’s crumbly and evenly combined.
  5. 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.
  6. Sprinkle some flour on your counter and hand knead the dough. Add additional flour until the dough is no longer “sticky”.
  7. 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.
  8. Line your baking sheet with parchment paper or a silicone mat. Line up the six biscuits evenly spaced on the baking sheet.
  9. 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.


Leave a Reply 39 comments

Isra {TheFrugalette} - May 29, 2013 Reply

I’ve been eyeing this recipe for so long! I finally got around to pinning it..now to make them, they look so so good!

Rachel @ Following In My Shoes - June 2, 2013 Reply

My husband is our biscuit maker … he loves it. I’m going to share this one with him.

    Laura Fuentes - June 2, 2013 Reply

    Let me know how you guys like it!

Tori - June 2, 2013 Reply

Do you think the biscuit dough would freeze well? I love the thought of making a bunch & then being able to bake them “fresh” anytime.

    Laura Fuentes - June 2, 2013 Reply

    I haven’t frozen the dough yet. I’m traveling all week but I will try it when I return. If you try it before I leave a comment, can you let me know? Otherwise, ill experiment for you.

      kara ` - October 9, 2016 Reply

      i would also like to know how they freeze, i just had another baby and try to cook or prep all my meals on the weekend, when my husband is home to help with the little one.

        Laura Fuentes - October 10, 2016 Reply

        You can premake the batter and freeze the biscuit dough prior to baking, or you can bake, split in half, and freeze. Either way will work! Congratulations on the new bundle of joy coming!

Kristina - June 5, 2013 Reply

Can you make these gluten free? If so what would I use? My son was just diagnosed with a wheat allergy so I’m trying to learn how to convert recipes. Also, do you have any bread machine gluten free recipes? I would love to make bread instead of buying a loaf of the gluten free bread as its very expensive for such a small loaf. Thanks so much!!!

    Laura Fuentes - June 5, 2013 Reply

    Kristina, I have not tried making this gluten free. If you decide to make them gf, get a good all purpose gf flour like King Arthur. it has enough baking soda that it will probably work.

      charis - September 26, 2014 Reply

      I don’t think the original recipe has enough baking powder in it. I think it should have at least 2 1/2 tsp of baking powder, it will make the biscuits much better. You can tell by looking at the biscuits they need more baking powder and the recipe confirms it. Recipes for homemade self rising flour calls for at least 2 1/2 tsp for every two cups of flour. Just a thought… 🙂

        charis - September 26, 2014 Reply

        Hah! I misread the recipe! I looked closer and it says tablespoons not tsp! Sorry! 🙂

          Laura Fuentes - September 27, 2014 Reply

          no problem!

Jill B - July 25, 2013 Reply

Making these now for our 4 kids.. Hope it turns out! Thanks.!

Dana from CT - August 9, 2013 Reply

I’m going to give this a whirl with earth balance (dairy free) sticks to replace butter and almond milk to replace the milk. I will let you know if those substitutes work!! They look so yummy!! Time to pull out my circa 1973 Kitchen-aid Stand Mixer that weighs a ton 🙂

    Laura Fuentes - August 9, 2013 Reply

    those substitutes will work! here is what i would do: freeze the earth balance amount you need so you can grate it. almond milk will work just fine !

Jill - August 17, 2013 Reply

They turned out perfect! No more store bought biscuits.! Thanks so much.!!

    Laura Fuentes - August 17, 2013 Reply

    so glad you liked them Jill! 🙂

Rai - September 17, 2013 Reply

I’m an expectant first-time mom, newly-wed, and recent “home-maker” who has fallen in love with the kitchen. I’ve been experimenting with wholesome foods and tried a biscuit recipe last month – it was an epic fail 🙁 THIS on the other hand was such a success and SOOOOO delicious! Thank you for sharing, you made my morning and helped boost my breakfast-baked-goods confidence 🙂 I’m loving your blog (just discovered it yesterday) and am now an avid follower. Keep up the wonderful work “Super Glue Mom” 🙂

Mona - September 27, 2013 Reply

I’d like to eliminate the all purpose flour and make these 100% whole grain. Suggestions?

    Laura Fuentes - September 27, 2013 Reply

    Mona, you can make these with 100% whole-wheat pastry flour. If you use regular whole wheat flour they come out too dense.

Mona - September 27, 2013 Reply

Great! Thanks.

nicole - September 27, 2013 Reply

These are so yummy! Thanks for the great recipe. Do you think after cutting out the biscuits you could put them on a baking sheet and freeze them, then put them in a ziplock bag for later use? Or do you think you would have to par bake them first? I would love to be able to make a few batches of these and have them in the freezer for those days when even an easy quick recipe like this doesn’t fit into the evening schedule. Thanks so much for all the work you do to offer other mothers like me such great recipes to share with our families.

Jennifer - September 29, 2013 Reply

I am deathly afraid of making any kind of bread, but tried it since you said it was easy. These were WONDERFUL!! Not quite as easy as popping a can open but much better and less chemicals!

Any suggestions for making them ahead of time and freezing biscuits?

    Laura Fuentes - September 30, 2013 Reply

    Jennifer, I’m so glad you loved these!!!
    Here is how I freeze ahead so that they are convenient. Make the dough, shape the biscuits and freeze them on a cookie sheet. Once frozen, transfer them to a freezer bag and store up to 3 months. Add 2-3 minutes to your cooking time.

Mena - March 17, 2014 Reply

Instead of using a rolling pin…can I just scoop and drop portions of the batter onto a baking sheet? They will be lumpy looking, but still moist and good flavor inside…right?

    Laura Fuentes - March 17, 2014 Reply

    Mena, just make sure they are of even size and height. You can use your hands to shape them. otherwise, some will be undercooked while others done.

Mena - March 18, 2014 Reply

Thanks so much for your response. I look forward to making these from now on!

Amber Mae - June 11, 2014 Reply

These turned out perfect! I used this when I needed canned biscuits for another recipe. These rolled out perfectly and no one knew the difference, except my husband who said it was better 🙂 thanks for a great recipe, I’ll definitely be back again and again for this one.

    Laura Fuentes - June 12, 2014 Reply

    thank you Amber!

Chelsi - June 24, 2014 Reply

This recipe was a lifesaver when I lived overseas with no access to the blue cans! Thank you so much!

    Laura Fuentes - June 24, 2014 Reply

    Glad you liked it Chelsi!

Rafia - October 11, 2014 Reply

Is it possible for me to add some vegetables to this; grated carrots, broccoli and cheese and bake in a muffin pan? If so, what do I need to take into consideration?

    Laura Fuentes - October 11, 2014 Reply

    you mean use the biscuit as a base to stuff them with veggies? I don’t see why not. make sure you grease your pan.

chown7734 - March 7, 2015 Reply

Please forgive me for being inappropriate…but why not put the business end ( the recipe) at the very top of the page?
Recipe sites nowdays are so exhausting just to get a recipe without all the tiring, distractions and filler content that appears above it

    Laura Fuentes - March 8, 2015 Reply

    excuse my inappropriate reply… but in my website I feel that the stories behind many of the recipes I personally develop need to be told. If all you want is the recipe, please visit websites like recipes.com.

Joyce Hodge - April 9, 2017 Reply

I have searched for and purchased the Grands Whole Wheat Biscuits (tube) for years – and as time passed, found them harder to find. Finally I wrote to Pillsbury and asked their customer service area, why I could not find them any longer. Their reply was, they are not making them anymore. So, when I searched online and found your recipe (as a substitute) – I jumped on it and today, gave your recipe a try.

The result is positive – they taste great and outside of a little imperfection of my size/shape, etc. – yours tastes exactly the same. I ended up making a few alterations to your processes. Halfway through shredding the frozen butter, I decided to just cut the butter into small pieces then use my pastry cutter. It took a little longer – but next time I will use just refrigerated butter with the pastry cutter. The temp and baking time was okay. I didn’t use parchment paper, but rather a baking sheet. Next time I will use a non-stick foil under them. When the butter melts it does make them stick to the baking sheet. Also, I discovered I was out of honey, so I used clear Karo Syrup instead. With honey, they will surely taste even better.

So, thank you so much for your recipe. Next time, I will make them a little thicker and a little bigger. Now that I know the taste is there – I will make these frequently. Thanks for all your time and effort duplicating the tube biscuits. You get 10 stars from me!!!

    Laura Fuentes - April 10, 2017 Reply

    thanks so much Joyce! Yes, I made these because they became harder to find but also because they are really easy! I do recommend lining your baking pan/sheet with parchment paper. And the reason I shred the frozen/cold butter is because it’s faster than using the pastry cutter but you can totally use that. I am so glad you found a substitute you love. 🙂

Nancy - September 15, 2017 Reply

can i make them a day ahead? How to serve them on the day?

    Laura Fuentes - September 15, 2017 Reply

    yes, you can make them the day before. I would toast them or warm them the next day. Enjoy!

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