Tender, flaky, flavorful, these fresh milled buttermilk biscuits are everything a biscuit should be!
Jump to RecipeWhy You Should Make These Fresh Milled Buttermilk Biscuits
Who doesn’t love a good breakfast of biscuits and sausage gravy? Or maybe, you’re like me, and there’s not much that beats a hot biscuit slathered in butter and honey.
Living in the Deep South, biscuits seem to be quite the staple food around here. Everyone loves a good biscuit! Not too dense, with just the right amount of crusty crumble. Yum.
Ingredients You’ll Need
Fresh Milled Hard Wheat Flour – Any hard wheat will do, but I personally prefer the mild flavor of hard white wheat. Azure Standard and Ancient Grains are two places that I source high quality grains from. Click here to learn more about why I mill my own wheat.
Fresh Milled Soft Wheat Flour – I generally use einkorn for my soft wheat, as it is a low protein great with loads of benefits. It can be sourced from either of the two places linked above. Mixing hard and soft wheat in this recipe will give you the structure of the hard wheat, but the tenderness of the soft. Basically creating your own all-purpose fresh milled flour.
Cane Sugar – I use either the Wholesome brand from Amazon, or the Zulka brand that can be found at both Aldi and Walmart.
Baking Powder – Quality ingredients are important to me, so I only purchase aluminum free baking powder.
Cream of Tartar – This ingredients works alongside the baking powder as a leavening agent that helps create tall, flaky layers.
Salt
Cold Butter – I like to use mine straight out of the refrigerator.
Buttermilk – Not only does buttermilk add a lovely flavor, its acidity also helps with the rise. If you do not have this ingredient, you can easily create your own by taking a 2 1/2 teaspoons of lemon juice or vinegar and then adding enough milk to make the 3/4 cup of buttermilk called for. You’ll want to mix this ahead of time so that it can sit for 5-10 minutes to curdle and thicken.
Tools For Making Fresh Milled Buttermilk Biscuits
Flour Mill- I use the Komo Classic stone mill and absolutely love it, but there are many other awesome mills available as well.
Digital Scales– Weighing your flour is not the answer to everything, but it does make a huge difference! When I learned to weigh my fresh milled flour, it increased the quality and consistency of the recipes I made.
Baking Sheet – I’ve linked the stainless steel ones I use and love.
Biscuit Cutter – This nifty little tool is a staple in my kitchen, because of its versatility. Use it as a pastry blender, then to cut the biscuits. Or use it to chop anything from ground meat to fruit to veggies. Bonus points as there is no plastic or toxic parts.
Grater – This makes the task of incorporating butter into your dry ingredients a much easier one!
Fresh Milled Buttermilk Biscuits
4
servings12
minutes1
Dozen BiscuitsIngredients
150 grams fresh milled hard wheat (approximately 1 1/4 cups)
150 grams fresh milled soft wheat (approximately 1 1/4 cups)
2 tablespoons cane sugar
4 teaspoons baking powder
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup (1 stick) cold butter
3/4 cup buttermilk
Directions
- Mill your hard and soft wheat berries. This creates a sort of all-purpose flour blend.
- Preheat your oven to 400º F.
- Mix all dry ingredients together in a bowl.
- Shred the butter with a cheese grater. Then, using a fork, cut in the butter with the dry ingredients to make coarse crumbs. You could also use a pastry blender for this step as well.
- Add in the buttermilk all at once, and stir the dough around until it clumps together.
- Dump the biscuit dough out onto a clean countertop, and use your hands to knead it gently a couple times and incorporate any loose crumbs.
- Pat the dough out until it is about 1/2 thick.
- Cut your biscuits without twisting the biscuit cutter, as this will help them to rise with the flaky layers visible on the sides.
- Place on an ungreased baking sheet.
- Bake at 400º F for 12-14 minutes, until the bottoms of the biscuits are lightly browned.
- Remove from oven and serve while warm. Leftover biscuits will dry out quickly.
Notes
- If you do not have buttermilk, you can easily create your own by taking a 2 1/2 teaspoons of lemon juice or vinegar and then adding enough milk to make the 3/4 cup of buttermilk called for. You’ll want to mix this ahead of time so that it can sit for 5-10 minutes to curdle and thicken.
- Mixing hard and soft wheat in this recipe will give you the structure of the hard wheat, but the tenderness of the soft. Basically creating your own all-purpose fresh milled flour.
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