Honey-Whole Wheat Biscuits

2 1/2 cups whole wheat flour, traditional or white
1/2 cup unbleached bread flour
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1/2 cup cold unsalted butter
1 egg
3/4 cup buttermilk, plus more for brushing
3 Tbs honey

Preheat oven to 400. Lightly grease baking sheet.

Whist together dry ingredients. With a fork, two knives, a pastry cutter or a food processor, cut in the butter until the mixture resembles coarse crumbs. Whisk together egg, buttermilk, and honey in a small bowl. Add, all at once, to the flour mixture, and blend lightly and quickly with a fork until mixture is evenly moistened.

Turn dough onto floured surface, and using a bench knife or dough scraper, fold the dough over on itself three or four times until it comes together.

Pat the dough out (or roll lightly) until it's 3/4 inch thick. Cut the dough into squares or rounds with a 2-inch biscuit cutter, and transfer biscuits to the prepared baking sheet. Stack the scraps on top of each other, fold them as you did the original dough, pat out and cut again.

Brush tops of biscuits with buttermilk, if desired.

Bake until tops are golden brown, 20-22 minutes. Remove from oven and serve warm, or cool on a rack.

~King Arthur Flour Whole Grain Baking