Fresh Milled Biscuit Recipe

This biscuit recipe uses fresh milled flour and is a quick recipe to whip up! These go perfect with your gravy or plain ol’ butter and jam. Figuring out how to make the perfect biscuit using freshly milled flour was no easy task (we ate a ton of dense or dry biscuits), but today I am sharing how you can make delicious biscuits, with freshly milled flour, but without the frustration.

Milling your own wheat berries and using them in a recipe requires patience. You have to allow the fresh milled flour to absorb some of the liquid or you will end up with hard, dry biscuits. So do not skip allowing the batter to sit for 15 minutes! 

why use fresh milled flour for this biscuit recipe?

Fresh milled flour is going to have more nutrients versus uses whole flour that has been milled, packaged, and shipped to the store. When compared to all purpose flour, fresh milled flour provides more vitamins, minerals, and fiber. Whole grains also have a lower glycemic index, meaning it will cause less of a blood sugar spike that can lead to a crash later. 

what if I do not have buttermilk?

No buttermilk? No problem! You will just need some whole milk and apple cider vinegar. Allow it to sit for 5-10 minutes and this will work as a substitute. You can also opt to only use milk if you would like, but this could affect the flavor.

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ingredients for this fresh milled biscuit recipe

• soft wheat berries – you can use a hard wheat berry, but these will come out denser. For biscuits, my family really does seem to like the soft wheat berries better. 
• cornstarch – you can substitute this for potato starch if needed. I find this is another game changer in making homemade biscuits with flour I milled 
• salt – I use Redmond Real Salt
• baking soda and baking powder – I get these from Bob’s Red Mill or Azure Standard. Make sure to look for aluminum free baking powder.
• butter – make sure it’s cold
• buttermilk – you can use vinegar and whole milk
• sucanat or honey

helpful tools to have

• a kitchen mill 
• a mixer or medium sized bowl and wooden spoon 
• rolling pin
• cast iron 
• a circle cookie cuter or a glass that is about the size of biscuits 
• butter knife or a cheese grater 
• tea towel or beeswax cover

how to make biscuits with freshly milled flour

1. If making buttermilk, add 1.5 TBSP vinegar to the milk
2. Mill your flour.
3. Preheat your oven to 450*f
4. Add your dry ingredients together and mix together.
5. Use your cheese grater to grate the butter into the dry ingredients. Alternatively, you can cube the butter and add it in. 
6. Mix together so that the butter looks like small, pea sized pieces. 
7. Add your milk into the dough. There shouldn’t be any dry flour, but you do not want the mixture too wet (see photo below).
8. Cover the dough with a towel or beeswax cover and allow to sit in the fridge for 10-15 minutes. This will allow your flour to absorb the milk too. 
9. Sprinkle a small amount of flour on your work surface.
10. Dump dough out and roll out until about ¼-½ inch thick. 
11. Fold your rolled out dough in half.
12. Cut out biscuits.
13. Place biscuit dough on your cast iron. Try to leave a little space in between them or they will take longer to bake. 
14. Bake for 12-15 minutes.
15. Allow to cool and enjoy! 

you may also like…

• sourdough discard crepes 
• sourdough dutch baby
• sourdough waffles 

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Fresh Milled Biscuit Recipe

Yield: 12 biscuits

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

This biscuit recipe using freshly milled flour will give your family a more nutrient dense option for those morning your need a grab and go breakfast or some biscuits to go with your gravy!

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Ingredients

Dry Ingredients

• 2 ¼ cup soft wheat berries to yield 4.5 cups flour
• ½ TBSP salt
• 1 TBSP baking powder
• 1TBSP baking soda
• 2 TBSP cornstarch
• 2 TBSP sucanat or honey

Wet Ingredients

• 1 ½ cup buttermilk (see notes for how to make buttermilk)
• 1 cup cold butter

Instructions

1. If making buttermilk, add 1.5 TBSP vinegar to the milk
2. Mill your flour.
3. Preheat your oven to 450*f
4. Add your dry ingredients together and mix together.
5. Use your cheese grater to grate the butter into the dry ingredients. Alternatively, you can cube the butter and add it in. 
6. Mix together so that the butter looks like small, pea sized pieces. 
7. Add your milk into the dough. There shouldn't be any dry flour, but you do not want the mixture too wet (see photo above).
8. Cover the dough with a towel or beeswax cover and allow to sit in the fridge for 10-15 minutes. This will allow your flour to absorb the milk too. 
9. Sprinkle a small amount of flour on your work surface.
10. Dump dough out and roll out until about ¼-½ inch thick. 
11. Fold your rolled out dough in half.
12. Cut out biscuits.
13. Place biscuit dough on your cast iron. Try to leave a little space in between them or they will take longer to bake. 
14. Bake for 12-15 minutes.
15. Allow to cool and enjoy! 

Notes

• To make buttermilk, pour 1 1/2 TBSP vinegar into 1 1/2 cups milk
• You can also use the leftover milk from making butter for buttermilk
• Allow the dough to sit in the fridge for the noted. This allows the butter to stay cool and also allows time for the flour to absorb the liquid.

Did you make this recipe?

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