These fluffy biscuits made with fresh milled flour are crispy on the outside and tender on the inside. They are great as a side, for biscuits and gravy, and they hold up well for breakfast sandwiches.
What You’ll Need To Make These Fluffy Biscuits With Fresh Milled Flour
Biscuit Cutter– A 3 1/4-inch cutter which makes 10 biscuits and a 2 3/4-inch cutter will make 14 biscuits when you roll the dough out to 3/4 inch thick.
Fresh Milled Soft White Wheat
Baking Powder– Since this recipe uses a large amount of baking powder, you’ll want to opt for an aluminum free baking powder to avoid a metallic taste.
Baking Soda
Butter– Make sure your butter is at least COLD. It’s even better if you can pre-freeze it.
Eggs
Buttermilk– I don’t usually keep buttermilk on hand, so I like to buy powdered buttermilk from Azure and make it as needed.
Salt (optional)- I use salted butter so I only add what the recipe calls for. If you use unsalted butter go ahead and add an additional teaspoon of salt.
Tips For Making Biscuits
You want cold ingredients to work with.
Don’t overmix your dough. You want to just incorporate the ingredients until thoroughly combined. We don’t want to develop the gluten as it can cause them not to rise properly.
Make sure your baking powder is fresh! Test the freshness by mixing a small spoonful of baking powder with 1/4 cup of hot water. The baking powder should bubble vigorously. If it doesn’t, you need to replace it.
When cutting biscuits just press your cutter straight down. Don’t twist it. You don’t want to seal your edges and miss out on a great rise.
Handle dough with a bench scraper and roll it out with a rolling pin. You don’t want the heat from your hands to start melting the butter.
Butter Chunks vs. Shredded Butter
I’ve cut butter into my flour both ways. Bottom line: Both ways work. If you want your biscuits to be more uniform, shred your frozen butter with a cheese grater or a food processor. Or if you don’t care go ahead and use the traditional pastry cutter. You will still end up with great biscuits!
What if I don’t Have Buttermilk?
If you don’t have buttermilk you can make a substitute with 1 cup of milk and 1 tablespoon of either vinegar or lemon juice and let it sit and “sour” for 5-10 minutes. So for 1 batch of biscuits you’d need 1 1/2 cups milk and 1 1/2 tablespoons of vinegar or lemon juice.
Another awesome option is to buy shelf stable buttermilk powder and make it as needed. I love this one from Azure. If you don’t shop with Azure Standard you can find some on Amazon as well.
Can I Freeze These Biscuits?
Yes! To freeze for later just space them apart on a parchment-paper-lined baking sheet and freeze until solid. Put them in a ziploc plastic bag and freeze for up to 2 weeks. There is no need to thaw them before baking!
Best Ways To Eat Biscuits
Simple butter, butter and honey, or jelly.
Biscuits and Gravy
Dinner Side
Breakfast Sandwiches
Biscuits and Chocolate Gravy
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Buttermilk Powder From Azure or Amazon
My top 2 places to order wheat berries are Azure Standard or Country Life Natural Foods. If it’s your 1st order through Country Life use code: freshmilledmama for 10% off!
This post contains affiliate links, which means I make a small commission at no extra cost to you.
If you try this recipe and love it, I would love if you gave it 5 stars and leave a review below!
You can also Tag me on Instagram or Facebook @freshmilledmama and share a photo in my Facebook Group.
Fluffy Biscuits Made With Fresh Milled Flour
Equipment
- Pastry Cutter
- Biscuit Cutter
- Baking Sheet
Ingredients
- 500 grams fresh milled soft white wheat flour
- 4 tbsp baking powder
- 1 tsp baking soda
- 1½ cups butter (3 sticks) cold or frozen and in ½ inch chunks or shredded
- 2 eggs Beaten, plus 1 extra for egg wash
- 1¼ cups buttermilk If you don't have buttermilk see note below
- 1 tsp salt Add an additional teaspoon if using unsalted butter
Instructions
- In a large bowl, whisk flour, baking powder, baking soda, and salt.
- Add the butter and use your pastry cutter to cut it in until pea size crumbs form. If using shredded butter just mix it in with a wooden spoon or spatula until combined.
- Stir in beaten eggs until just combined. Then add buttermilk and mix until the dough comes together into a mass. If it's dry and you need more buttermilk add it in 1 tablespoon at a time until you reach the desired consistency.
- Cover your bowl and let your biscuit dough rest in the fridge for 30 minutes. This rest time is perfect for cleaning up and preheating your oven.
- Preheat oven to 475℉ and line a baking sheet with parchment paper.
- Dust your work surface with flour and roll your dough out to 3/4 inch thick.
- Using a floured biscuit cutter, cut your biscuits. REMEMBER don't twist your cutter. Reform dough scraps to cut more biscuits.
- Put cut biscuits on your parchment lined baking sheet and arrange them so they are touching. Brush the tops with egg wash.
- Bake for 15 minutes or until tops are golden brown.
Notes
- If you don’t have buttermilk you can make a substitute with 1 cup of milk and 1 tablespoon of either vinegar or lemon juice and let it sit and “sour” for 5-10 minutes. So for 1 batch of biscuits you’d need 1 1/2 cups milk and 1 1/2 tablespoons of vinegar or lemon juice.
- For 14 biscuits I rolled my dough out to 3/4 inch and used a 2 3/4-inch biscuit cutter.
- For 10 biscuits I rolled my dough out to 3/4 inch and used a 3 1/4-inch biscuit cutter.
- You can go bigger or smaller, just adjust baking time.
- Having your biscuits touch when baking helps with the rise.
If you try this recipe and love it, I would love if you gave it 5 stars! Thank you! Tag me on Instagram @freshmilledmama and please leave a review below on the blog!
MORE FRESH MILLED FLOUR RECIPES:
We recreated bacon, egg, and cheese biscuits on these. The fam was impressed!
Yum! Thanks for sharing.