Combine flour, sugar, baking powder, and salt in a medium bowl. Cube the cold butter and cut it into the flour using a pastry blender, two knives, or your fingers.

Using a fork stir in the egg and honey. Press the dough into a flat disk, wrap in plastic or parchment, and refrigerate for 30–60 minutes.

Preheat oven between 375° and 400°. Line a cookie sheet pan with parchment or a Silpat. Roll out dough to ⅛-inch thickness—lightly dust counter, rolling pin, and cutter with additional whole wheat flour.

(I get about 10 2.5-inch rounds with the first rolling, then gather and reroll once to get the remaining. At this point, I cut the scraps into long strips and bake them too, they may not be as cute, but they are equally delicious!)

Brush the tops of the biscuits with water then using a bench scraper, transfer the biscuits to the prepared sheet pan. Bake until you notice the aroma and biscuits are beginning to brown around the edges, about 10–12 minutes. Let sit a couple minutes on the pan then transfer to a rack to cool completely.