Created in Partnership with the James Beard Foundation

Sourced from fine wine regions ranging from the North Coast to Oregon, Dough Wines are crafted to be exceptionally food friendly. We believe in delicious optimism, that each glass, bottle and conversation can make an impact, and become a catalyst for good.

Fresh ingredients ... dazzling flavors

Nothing says summer like a simple but scrumptious recipe like these classic biscuits … perfect to enjoy alongside summer BBQ and Dough Chardonnay.

summer Wine pairing

Buttery and decadent, these flaky biscuits pair perfectly with the lush, bright and complex flavors of Dough North Coast Chardonnay. 

In my work at Publican Quality Bread, as well as the non-profits I have worked with, my goal has been to promote, create & develop a more equitable food system focused on food security which aligns perfectly with Dough Wines

Dough Council of Ambassadors

Our Ambassadors “rise to the occasion” with us in support of the James Beard Foundation. These culinary and advocacy leaders’ expertise, work and mission aligns powerfully with dough’s support of restaurant recovery, equality in the kitchen and food sustainability.

Greg Wade - Dough Ambassador
Greg Wade's Summer Biscuit recipe

Simple Summer Biscuits with Fresh Honeycomb

Greg Wade
Light and airy and perfect with summer meals.
Serve with Dough North Coast Chardonnay.
Course Side Dish
Servings 12


  • 4 1/4 cups heavy cream
  • 1/2 cup apple cider vinegar
  • 4 cups + 1 tablespoon all purpose flour
  • 3 3/4 cups wheat flour
  • 4 tablespoons + 2 teaspoons sugar
  • 4 1/2 tablespoons baking powder
  • 1 tablespoon salt
  • 1 1/4 teaspoon baking soda
  • 2 1/4 cups unsalted butter cold
  • Fresh honeycomb or honey


Acidulate the Cream:

  • Combine cream & cider vinegar in a small bowl, whisk together thoroughly. Refrigerate for at least 30 minutes or overnight.

Make the Dough

  • Combine flours, sugar, baking powder, salt & baking soda thoroughly in a mixing bowl. Cut the cold butter into marble sized pieces. Toss the butter into the cold flour.
    Greg Wade's Summer Biscuit recipe
  • Pinch each piece of butter in the flour with a rubbing motion in between your thumb and forefingers. You are trying to coat the butter nicely with the flour, which will create flaky layers in the biscuit.
    Greg Wade's Summer Biscuit recipe
  • Once you have pinched each piece of butter, take the cream and vinegar mix out of the refrigerator, it should be thick. Reserve 1/2 cup of the mixture, and add the remaining 3 + 3/4 cup to the dry ingredients.
    Greg Wade's Summer Biscuit recipe
  • Toss to combine. The dough should be quite shaggy and firm, but if it doesn't come together as a dough add another 1/4 cup of the cream, reserving the remaining 1/4 cup.
    Greg Wade's Summer Biscuit recipe

Roll the Biscuits

  • Once the dough comes together, place it onto a floured surface. Dust the top of the dough with flour and roll to ½” thick. Book fold and roll to ½” thick again. repeat one more time.
    Greg Wade's Summer Biscuit recipe
  • Roll to ¾” thick, then cut into 3" x 3" squares. Place onto a baking sheet lined with parchment.
    Greg Wade's Summer Biscuit recipe


  • Preheat an oven to 400F. Brush the tops of the biscuits with the reserved cream mixture, then dust with raw sugar. Bake at 400F for about 20-25 minutes, or until golden brown. Cool slightly and serve.
    Greg Wade's Summer Biscuit recipe


  • Drizzle warm biscuits with honey from fresh honeycomb and serve with extra butter.
    Fresh honeycomb
Wine Category Chardonnay
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