Prep:

Cup of Yum
1. Preheat the oven to 425F, position the oven rack in the middle of the oven, and line a baking sheet with parchment paper.

Make the dough:

1. In a large bowl, add the all-purpose flour, whole wheat flour, baking powder, and salt (if butter is unsalted). Stir to combine.
2. Using a cheese grater, grate the butter into the flour bowl. Using your hands, mix the butter into the flour mixture until the flour mixture is crumbly.
3. Form a well in the middle of the bowl and add the milk and honey. Stir the flour mixture into the milk until a dough forms. You can use a wooden spoon, a hand mixer, or a stand mixer.

Form the biscuits:

1. Lightly dust your counter with flour, remove the dough from the bowl, and with your hands, knead it into a round shape, until it's no longer sticky.
2. If needed, lightly dust the counter again. Roll dough with a rolling pin to about an inch thick. Using a large, 2-inch biscuit cutter (or the top of a large glass), cut out 6 biscuits, or cut 12 using a 1-inch buiscuit cutter. After the 4th biscuit you might need to re-shape and roll your dough again to incorporate the ends.
3. Place the biscuits on the parchment-lined pan. Brush the tops with a little milk to make them shiny.

Bake:

1. Bake the biscuits for 13-15 minutes until the tops are golden brown. Remove the tray from the oven and enjoy warm.

Storage:

1. Store cooled leftover biscuits in an airtight container or zip bag for up to 3 days. Warm them up in the microwave for 30 seconds or in a toaster oven to enjoy warm.