Pillsbury Grands Honey Wheat Copycat Recipes

FLAKY BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 450°. Line a baking sheet with parchment paper or a silicone baking mat.
• In the bowl of a food processor fitted with a metal blade, sift the flour, baking powder, salt, and baking soda. Yes, sift it again. Really. Add the butter. Run the machine for about ten second or until coarse crumbs are formed. (Alternatively, you can do this step in a bowl with a pastry blender, two knives held together, or a fork.)
• Transfer the crumb mixture to a mixing bowl. Stir in the buttermilk quickly. Press the mixture so that the dough comes together.
• Turn the dough out onto a lightly floured surface and knead by folding the dough onto itself 7 or 8 times. Roll the dough out to 1/2 inch thickness and cut into biscuit shapes. (I've done squares as well as circles.) Place these on the prepared pan.
• Brush the biscuits with the half and half.
• Bake for 10 to 12 minutes or until golden. Serve warm with butter and honey.

BETTER THAN THE CAN BUTTERMILK BISCUITS

Steps:

• In a bowl, combine the yeast, water, and 1 Tablespoon of sugar. Set aside until mixture is foamy, about 5-10 minutes.
• Meanwhile, in another bowl, whisk together the remaining dry ingredients; remaining sugar, flour, baking powder, baking soda, and salt. Then work the small pieces of butter into the dry ingredients using either a pastry cutter or a fork, until the butter is the size of small peas.
• Into the bowl, add the yeast mixture and buttermilk. Stir until the dough just comes together. Do not over mix!
• Turn the dough out onto a lightly floured surface and knead a few times. The dough may be slightly crumbly depending on your weather, so squeeze and knead until the mix is combined and no visible bits of dry flour.
• Return dough to a greased bowl, cover, and refrigerate overnight.
• When ready to make biscuits, turn dough out onto a heavily floured surface. Using a rolling pin, roll out the dough to 1/3 to ½ inch thickness. Using a biscuit cutter (I use my 2 ¼ inch cutter) cut biscuits as close together as possible and arrange with sides touching on an ungreased baking sheet. Gather dough scraps, knead together, roll out and cut more biscuits until all dough has been used.
• Melt 2 to 3 tablespoons of butter and brush over the tops of the biscuits. Let the biscuits rise in a warm place for about 30 minutes.
• Bake the biscuits at 425 degrees for 10-12 minutes or until golden brown.