Melt the butter in the milk and cool until just warm.
Beat the egg in a mixing bowl.
Add the honey and salt.
Slowly add the milk as not to curdle the egg mixture.
Sift the flours, soda and salt together.
Add to the milk mixture.
Knead until a dough is formed.
Roll out on a floured surface until about 1 inch thick.
Cut into desired shape.
Lay out on a cornmeal dusted baking sheet.
Make sure both sides are covered in corn meal.
Let raise for 25-35 minutes.
Brown in a cast iron skillet for 3-5 minutes on each side.
Put back on a baking sheet and bake at 325 for 12-15 minutes until dried out.
Store in the refrigerator for up to a week.