What’s more irresistible than a miniature warm biscuit? A miniature biscuit tailored to adult tastes. White whole wheat flour imparts nutty sweetness, the ideal background for savory ranch dressing-inspired spices and crunchy bits of bacon.
Preheat the oven to 400°F. Lightly grease a baking sheet or line with parchment.
In a large bowl, whisk together the flours, baking powder, baking soda, salt, onion and garlic powders, and chives.
Work in the butter, mixing until coarse crumbs form. Stir in the bacon.
In a large measuring cup, whisk together the egg, buttermilk, and honey. Add all at once to the flour mixture; stir until the dough is evenly moistened. Turn the dough out onto a floured surface and, using a bench knife or bowl scraper, fold it over on itself three or four times, until it comes together.
Pat the dough into a 3/4"-thick slab. Cut it into 1" squares and transfer to the prepared baking sheet. Stack any leftover dough scraps on top of one another, fold over once or twice, and cut again to use up the remaining dough.
Brush the tops of the biscuits with buttermilk and sprinkle with Parmesan cheese.
Bake the biscuits for 13 to 15 minutes, until their tops are golden brown. Remove them from the oven and serve warm.
Store any leftover biscuits, well wrapped, at room temperature for a couple of days; freeze for longer storage.
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