Buttermilk Biscuits

1. Line a large rimmed baking sheet with parchment paper..

2. Stir whole-wheat flour, all-purpose flour, baking powder and salt together in a large bowl. Cut butter into the flour mixture, using a pastry blender or fingertips, until the mixture is crumbly and resembles small peas, about 2 minutes. Add honey and 1 cup plus 2 tablespoons buttermilk; gently stir with a fork, being careful to not overwork the dough. The dough will be shaggy and crumbly with some wet spots.

3. Turn the dough out onto a lightly floured work surface. Using floured hands, gently bring it together to form a rectangle. Using a floured rolling pin or your hands, flatten into a 3/4-inch-thick rectangle. Fold the dough in half so the short ends meet. Rotate the dough 45 degrees. Repeat the folding and turning process 3 times. Gently flatten the dough into a 3/4-inch-thick rectangle (about 8 by 7 inches). Place bottom-side up on the prepared baking sheet; freeze until firm, about 30 minutes.

4. Preheat oven to 425℉.

5. Transfer the parchment paper with the dough rectangle to a cutting board. Cut the dough evenly into 12 pieces (do not cut through the parchment) and arrange 1/2 inch apart on the parchment. Transfer the parchment with the dough pieces to a baking sheet. Brush the biscuit tops evenly with the remaining 2 tablespoons buttermilk.

6. Bake until the edges of the biscuit tops are lightly browned, about 15 minutes. Transfer to a wire rack and let cool slightly, about 5 minutes. Drizzle with honey, if desired, before serving.

To make ahead

Store baked biscuits, covered, at room temperature for up to 2 days. Freeze unbaked biscuits on a baking sheet until solid, then transfer to a freezer bag and freeze for up to 3 months. Before baking, thaw overnight in the refrigerator on a parchment-lined baking sheet.

Equipment

Parchment paper