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Pillsbury Grands Honey Wheat Copycat Recipe

4.8 from 6 reviews

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.

Ingredients

Scale
  • 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
  • * 1/4 teaspoon salt -ONLY if using unsalted butter
  • ¾ cups of milk
  • 2 tablespoons honey (optional)
  • additional milk for brushing the tops

Instructions

  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.

Notes

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.