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If you are looking for the most delicious, flaky and buttery fresh milled biscuit then you have come to the right place. It may have taken me months to get this biscuit recipe just right, but let me tell you, it does not disappoint! Using fresh milled flour in biscuit dough can be tricky, but I’m here to tell you that you can mill your own flour and have nicely risen and flaky biscuits.

Why You Will Love These Fresh Milled Biscuits

It’s Quick: No need to let the dough rest for this recipe. From the mixing bowl, to a lightly floured surface, to the oven.

It’s Simple: This recipe couldn’t be easier. Made with only 6 ingredients, most of which you probably already own!

It’s Versatile: These buttery biscuits pair well with salty or sweet!

Why I Use Fresh Milled Flour

When I mill my own flour, I get the full nutritional value of the whole grain. The outer layer(bran), which contains the largest amount of insoluble fiber, magnesium, thiamine, niacin, iron and zinc; and the germ(seed) which is an excellent source of B vitamins and other crucial minerals. The endosperm(middle layer) contains protein and carbohydrates along with small amounts of B vitamins, iron and soluble fiber.

Why I Don’t Use All Purpose Flour

It is no secret that I am a big believer in fresh milled flour. There is no flour like the flour that you can make right at home by taking whole grains and milling them fresh. This method keeps all of the amazing vitamins and minerals in tact and turns an otherwise unhealthy food(all purpose flour) into an amazing, nutrient dense health food.

What To Pair With Biscuits

It’s hard to beat a classic, and there isn’t a better food pairing than buttermilk biscuits and old-fashioned salted butter.

But if you’re looking for something sweet, skip the store-bought jellies and make homemade jam with your favorite seasonal fruits. Or if savory is your preference,
this simple sausage gravy is the perfect pairing for mornings with the whole family. These buttery biscuits pair well with salty and sweet!

What’s the difference between Einkorn, Kamut, and Soft White Wheat Flour?

Not much! All three are made from wheat flour, though Einkorn and Soft White Wheat Flour have a lower gluten percentage than Kamut.
Although not gluten-free, all three are easier on your digestive system than your traditional wheat flour.

Why Homemade Biscuits Taste So Much Better Than Store-Bought

Homemade biscuits have a richer flavor and a flakier texture due to the high quality and fresh ingredients you
get when you make biscuits from scratch. This compared to store-bought drop biscuits, which typically stale faster and have added sugars and a slew of preservatives that
can be harmful to your health. So not only are these buttermilk biscuits better tasting, they’re healthier for you!

Is It Okay To Use Room Temperature Butter?

Cold butter is better than room-temperature butter because the purpose is not to blend the butter into the flour mixture, but to grate the butter into it. You can do this with a pastry blender, or like in this easy recipe, a cheese grater. Making pie crust involves the same practice. If the butter is too warm, the little pockets of steam and butter that create flaky layers are lost and your rise will not be the same.

5 Common Mistakes When Making Biscuits

Your butter is too warm: Cold butter is crucial to get that flaky biscuit texture.

Skipping the buttermilk: Buttermilk gives biscuits that signature tang and dough tenderness that regular milk simply can’t provide. But don’t worry, if you are like me and you don’t typically keep buttermilk on hand – I have a trick for you in the recipe below to make it at home with milk and white vinegar, super simple.

You’re using an inferior flour: For the best results, flour made with freshly milled wheat simply make better tasting and healthier biscuits.

Using appliances to mix your ingredients: This recipe requires the right touch — with your hands! A blender or processor will cause too much friction, and will heat up that butter we need to stay cold. Over-blending will also yield a chewier biscuit.

You twist your sharp edge biscuit cutter: The best way to avoid this is to push your cutter down, but do not twist. Twisting to cut will seal the edges of the biscuit and will prevent them from rising in the hot oven.

FAQ

Do I need a pastry cutter or biscuit cutter?

While you can use a glass jar to cut out biscuits, I wouldn’t recommend it. Using a dull edge to cute the biscuits will seal the edges and prevent you from getting a good rise. And you know we all want fluffy biscuits. So if you don’t have a biscuit or pastry cutter, you can use a knife to cut your biscuits into squares.

Can I Use A Sourdough Starter?

You can certainly use sourdough starter to make biscuits, but the process is quite different if you want the dough to be fermented. I have a sourdough whole wheat biscuits recipe that is coming to the blog soon, so stay tuned for that.

Can I Use A Cast Iron Skillet To Bake These Whole Wheat Biscuits?

Yes you absolutely can! I use my cast iron for biscuits quite a bit. I like to line the cast iron with parchment paper to ensure that the biscuits don’t stick.

Kitchen Supplies For Making Fresh Milled Biscuits

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grain mill or this one both of these mills are fantastic!

Whole Wheat Biscuit Recipe

How To Make Delicious Buttery Flaky Fresh Milled Biscuits

3 cups finely milled kamut, einkorn or soft white wheat(hard white wheat will work too)
2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
5 tablespoons of COLD butter, grated with cheese grater
1 cup buttermilk(if you don’t have buttermilk on hand, add 1 tablespoon of white vinegar to plain milk and allow to curdle for 5 minutes before using)

Preheat oven to 450 degrees F. and line a baking sheet with parchment paper

Combine dry ingredients in large bowl.

Grate in cold butter and mix with your hands until the butter is covered in flour and resembles coarse sand. Rub the flour and butter mixture between your hands to fully incorporate.

Add buttermilk to the dry ingredients and mix until combine.

Turn out onto floured surface and knead a few times. With a rolling pin, roll out to about 1/2″ thick and cut the dough in half. Place one half of the dough over top of the other half and use a rolling pin to gently roll the two together, but don’t flatten them too much.

Using a sharp biscuit cutter, cut your biscuits and place directly on a parchment lined baking sheet.

Bake for 10-12 minutes or until golden brown. If you wish, you can brush the tops of the biscuits with melted butter.

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