Whole Wheat Biscuits

Yield: 8 to 10 large biscuits


For the Biscuits:

  • 3 cups of flour
  • 1 cup of red fife or your favourite whole-wheat flour
  • 2 tablespoons of baking powder
  • 2 teaspoons of salt
  • 1 cup of frozen butter
  • 1 ½ cup of milk
  • 1 tablespoon of honey
  • 1 tablespoon of oil

For the Honey Vanilla butter:

  • 1 cup of softened butter
  • ¼ cup of honey
  • 1 teaspoon of vanilla


For the Honey Vanilla Butter:

  1. In a small bowl, using a wooden spoon or a hand mixer, cream the softened butter with the honey and vanilla until they’re well blended and ready to spread. Store covered at room temperature for maximum spreadability!

For the Biscuits:

  1. Preheat your oven to 400°F and turn on your convection fan if you have on.
  2. Whisk the two flours, baking powder and salt together evenly distributing the finer powders amongst the coarser ones. Thoroughly grate the frozen butter through the largest holes of a standard box grater straight into the dry ingredients. Toss the works gently with your fingers until the butter shards are spread evenly throughout the flour, a far easier process than laboriously ‘cutting’ in the fat.
  3. Pour the milk into the flour mixture and stir with the handle of a wooden spoon forming a dough mass. Knead the works gently a few times with your hands, folding it over and absorbing flour until all the ingredients come together. If necessary add a few spoonfuls more milk to help gather up any stray flour. Pat or roll the dough out onto a lightly floured work surface forming a thick even disc roughly 1” thick then cut into large pie shaped wedges. Position the biscuits on a baking tray then whisk together the honey and oil and brush their tops. Bake until the biscuits are golden brown and delicious, 12 to 15 minutes. Serve hot with dollops of honey vanilla butter.