Preheat the oven to 425 degrees Fahrenheit and prepare a baking sheet lined with parchment paper.
Combine the all-purpose flour, wheat flour, brown sugar, baking powder, salt, and dried parsley in a large bowl. Next, use a pastry cutter (or two forks) to cut the butter into the dry ingredients until it is reduced to pea-sized pieces.
In a separate bowl, combine the milk and maple syrup and whisk until well incorporated. Then wet ingredients into the dry ingredients and fold just until well combined.
Place the dough onto a floured surface and gently pat together until a big dough ball is neatly created.
Pat out to 1” thickness and then fold in thirds (folding in on each side). Firmly flatten the dough out (best if hands are used instead of a rolling pin or anything) to 1” thickness and use a floured biscuit cutter (or 1/2 cup sized measuring cup) to cut out rounds of dough. Gently pat together the remnants and cut out more biscuits. Repeat until all dough is used.
Combine the melted butter and 2 Tbsps of maple syrup together in a small bowl and brush over the tops of the biscuits.
Bake in the pre-heated oven for about 15 minutes, or until the tops are golden brown.
Remove from oven and let cool slightly (about 5 minutes).
To serve, slice biscuit in half, add Maple Butter (if desired) and enjoy.