Pillsbury Grands Homestyle Honey Wheat Biscuits {Copycat} Recipe

I like to bake and test my recipes on the weekends… So I have to give it to my family, they’ve eaten a lot of scones and biscuits lately. Some scones were more biscuit like, while some biscuits were complete flops.


Not all biscuits are created equal; and when it comes to biscuits my family likes them big and soft, like the Homestyle Grands! Honey Wheat in the blue tube.

I suppose popping one of those familiar blue tubes is an easy task… but I’m telling you to trust me on this one. If you can measure flour, you can make these delicious honey wheat biscuits in about 5-7 minutes – the oven does the rest.

Ok, maybe you are already saying… “I don’t have a biscuit cutter” and.. Ok ok. stop it. Stop talking yourself out of making something from scratch because it might be a little challenging at first. If you don’t have a biscuit cutter use a drinking cup or glass to cut these. They are supposed to be BIG, remember? Now, where were we. Oh yes. Will you just look at them up close?

My husband introduced me to the blue tube years ago. In his single days, he used to scramble eggs and make biscuit, bacon and cheese breakfast sandwiches. The big homestyle honey wheat biscuits were our favorite. They were hugely delicious and they provided a filling weekend breakfast.

This was, of course, before I butter, baking and all things real ingredients. For the longest time, I didn’t bake that much. But now, we have freshly ground wheat and 3 kids who love baked goods… so I’ve come to love baking on Saturday and Sunday mornings.

It’s a good thing that I have the cutest taste testers in the world, don’t you think?

Making biscuits, waffles, amazing pancakes or scones is how I slow down from a week filled with deadlines, meal planning and projects. I am pretty sure my husband and kids appreciate me doing so, even if they don’t often say it.

During the week, I sometimes feel like I am rushing through the days and my mind can’t unplug from work-mode. This is partially my fault, I have a lot of projects on my plate and way too many deadlines in my calendar. I often remind myself that being an entrepreneur isn’t easy; add motherhood to that and it can be exhausting.

I’ve gotten better about asking for help. I finally feel like I have a great team of contributors over at MOMables that I can count on and delegate some things to. My husband has finally taken over our personal and my company’s finances and that’s another thing off my long to-do list. Note: he would like me to say that I have finally surrendered and admitted that I needed his help. Ok, fine. You could say that…considering I accidentally forgot to pay every house bill during the month of February–oh yes, I did. 

So, when I tell you that I’ve embraced the kitchen and baking… it’s the truth. I need it! Plus, once I get the ingredients out of the pantry it’s just a matter of minutes since my stand mixer does the heavy work.

Go ahead, whip a batch -or two- of these huge puppies. Put some butter and honey on them and come back and thank me later.  Enjoy!

Oh, and in case you were wondering… they are totally Superhero approved.

I caught Alex licking his lips telling his sister: these look delicious Sofia! Poor kid. If he only knew his mom was snapping away…

5.0 from 3 reviews
Pillsbury Grands Honey Wheat Copycat Recipe
 
Prep time
Cook time
Total time
 
Feel free to butter these up and add a little drizzle of honey. Your family will love them as much as mine! Oh, and note that this recipe makes 6 giant 2-inch biscuits so feel free to double it.
Author:
Recipe type: Breakfast
Serves: 6
Ingredients
  • 1 cup all-purpose flour, plus more for dusting
  • 1 cup whole-wheat pastry flour
  • 1½ Tablespoons baking powder
  • 6 Tablespoons very cold salted butter
  • * ¼ teaspoon salt -ONLY if using unsalted butter
  • ¾ cups milk
  • 2 Tablespoons honey (optional)
  • additional milk for brushing the tops
Instructions
  1. Preheat the oven to 425 F.
  2. In the bowl of your stand mixer, add the all-purpose flour, whole wheat pastry flour and baking powder. Stir together.
  3. Using a cheese grater, shred the butter and add the shreds into the bowl. For this reason, I always store a few sticks of butter in the freezer.
  4. Using your hands, mix the butter into the flour mixture until it's crumbly and evenly combined.
  5. Form a well in the middle of the dry ingredients and add the milk and honey. Stir the flour mixture into the milk until a dough forms. Don't over-mix.
  6. Sprinkle some flour on your counter and hand knead the dough. Add additional flour until the dough is no longer "sticky".
  7. Roll dough with a rolling pin to about an inch thick. Cut the dough with 2-inch biscuit cutter (or the top of a large glass). After the 4th biscuit you might need to re-shape and roll your dough; but this recipe will yield 6 large biscuits.
  8. Line your baking sheet with parchment paper or a silicone mat. Line up the six biscuits evenly spaced on the baking sheet.
  9. Brush the tops with milk and bake 13-15 minutes until a light golden brown.
Notes
You can make this recipe with 100% all purpose flour or 50/50 all purpose and whole wheat. In the ingredients, I wrote "whole wheat pastry flour" simply because I grind my own whole wheat flour very fine - to a pastry flour consistency. However, it will work fine with regular whole wheat. Final note: for some reason you have to grate the butter. When I tested it by cutting the butter into small pieces with a knife, the dough did not rise well and I had dense spots. Therefore, trust me and grate the very cold butter in like 20 seconds.
For Gluten Free: I use Cup4Cup all purpose or Better Batter Baking Mix. I replace it 1:1 with the flour ratio in the recipe and add about 1 tablespoon additional.

 

Comments

  1. Tori says

    Do you think the biscuit dough would freeze well? I love the thought of making a bunch & then being able to bake them “fresh” anytime.

    • Laura Fuentes says

      I haven’t frozen the dough yet. I’m traveling all week but I will try it when I return. If you try it before I leave a comment, can you let me know? Otherwise, ill experiment for you.

  2. Kristina says

    Can you make these gluten free? If so what would I use? My son was just diagnosed with a wheat allergy so I’m trying to learn how to convert recipes. Also, do you have any bread machine gluten free recipes? I would love to make bread instead of buying a loaf of the gluten free bread as its very expensive for such a small loaf. Thanks so much!!!

    • Laura Fuentes says

      Kristina, I have not tried making this gluten free. If you decide to make them gf, get a good all purpose gf flour like King Arthur. it has enough baking soda that it will probably work.

  3. says

    I’m going to give this a whirl with earth balance (dairy free) sticks to replace butter and almond milk to replace the milk. I will let you know if those substitutes work!! They look so yummy!! Time to pull out my circa 1973 Kitchen-aid Stand Mixer that weighs a ton :-)

    • Laura Fuentes says

      those substitutes will work! here is what i would do: freeze the earth balance amount you need so you can grate it. almond milk will work just fine !

  4. Rai says

    I’m an expectant first-time mom, newly-wed, and recent “home-maker” who has fallen in love with the kitchen. I’ve been experimenting with wholesome foods and tried a biscuit recipe last month – it was an epic fail :( THIS on the other hand was such a success and SOOOOO delicious! Thank you for sharing, you made my morning and helped boost my breakfast-baked-goods confidence :) I’m loving your blog (just discovered it yesterday) and am now an avid follower. Keep up the wonderful work “Super Glue Mom” :)

    • Laura Fuentes says

      Mona, you can make these with 100% whole-wheat pastry flour. If you use regular whole wheat flour they come out too dense.

  5. nicole says

    These are so yummy! Thanks for the great recipe. Do you think after cutting out the biscuits you could put them on a baking sheet and freeze them, then put them in a ziplock bag for later use? Or do you think you would have to par bake them first? I would love to be able to make a few batches of these and have them in the freezer for those days when even an easy quick recipe like this doesn’t fit into the evening schedule. Thanks so much for all the work you do to offer other mothers like me such great recipes to share with our families.

  6. Jennifer says

    I am deathly afraid of making any kind of bread, but tried it since you said it was easy. These were WONDERFUL!! Not quite as easy as popping a can open but much better and less chemicals!

    Any suggestions for making them ahead of time and freezing biscuits?

    • Laura Fuentes says

      Jennifer, I’m so glad you loved these!!!
      Here is how I freeze ahead so that they are convenient. Make the dough, shape the biscuits and freeze them on a cookie sheet. Once frozen, transfer them to a freezer bag and store up to 3 months. Add 2-3 minutes to your cooking time.

  7. Mena says

    Instead of using a rolling pin…can I just scoop and drop portions of the batter onto a baking sheet? They will be lumpy looking, but still moist and good flavor inside…right?

    • Laura Fuentes says

      Mena, just make sure they are of even size and height. You can use your hands to shape them. otherwise, some will be undercooked while others done.

  8. says

    These turned out perfect! I used this when I needed canned biscuits for another recipe. These rolled out perfectly and no one knew the difference, except my husband who said it was better :) thanks for a great recipe, I’ll definitely be back again and again for this one.

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