Conquering The Buttery Biscuits Made With Fresh Milled Flour

Conquering Buttery Biscuits made from pure unsifted fresh milled flour is no easy task! If you have tried to make them before, chances are you know exactly what I am talking about. I have tried so many biscuit recipes, that I lost count. But, I finally mastered it! The perfect biscuit! It’s a little crunchy on the outside, but soft on the inside finished off to buttery perfection! You can make them with buttermilk, but never fear, if you don’t have any on hand, my recipe shows a quick easy trick! Let’s get to making biscuits!

I have been practicing perfecting biscuits, and many other recipes behind the scenes. So, alright everyone, you asked for them, so, I had to deliver! Here is the most heavenly biscuits from fresh milled flour, I recommend soft white wheat for this recipe.

Do I Have To Use Buttermilk For Biscuits?

You don’t have to have buttermilk to make biscuits, however, it is the traditional way, and many swear by it for taste & texture. But, this recipe calls for just milk and vinegar to substitute for buttermilk. It is not the same thing, but you get wonderful results with it, and these biscuits do not disappoint! To make a buttermilk substitute:

• Mix 1 cup of whole milk with 1 TBSP of white vinegar, and let sit for 5-10 minutes.

Do I Need A Cast Iron Skillet To Make Biscuits At Home?

I love to bake my biscuits in a cast iron skillet at home, however, they will turn out just fine on a baking sheet lined with parchment paper. If you bake them with cast iron, they may need to bake towards the longer 10 minute side, but on a baking sheet probably closer to the 15 minute side. This is all dependent on your oven of course.

How To Make Biscuits With Fresh Milled Flour Video

If you have struggled with making biscuits with fresh milled flour, I recommend you watch the video for tips and techniques that may help you have success with this recipe! Also, there is a bonus recipe in there for Blondies made with freshly milled flour as well! Win-Win!

Ingredients To Make Fresh Milled Flour Biscuits

• 3.5 cups fresh milled flour 420g (I milled about 2&1/4 cups soft white wheat berries)
• Mill a little extra flour for your work surface also (maybe 50g, 1/2 cup flour = 1/4 cup wheat berries)
• 1/4 cup cornstarch 32g (or potato starch)
• 1 tsp salt
• 1 TBSP baking powder
• 1 tsp baking soda
• 1/8 cup sugar 30g
• 1 cup cold cubed butter 226g (plus 2 TBSP melted butter for brushing on the top)
• 1&1/4 cups whole milk 302g
• 1 TBSP vinegar (to add to the milk- OR you can use buttermilk in place of milk & vinegar)

Instructions To Make Fresh Milled Flour Biscuits

1. Firstly, add vinegar to milk, and set aside. -It will start to curdle, that is normal. (If you are using buttermilk instead, you can skip this step.)
2. Mill the soft white wheat flour.
3. Add cornstarch, salt, baking powder, sugar, and baking soda to the flour, and stir with a fork or whisk until combined.
4. Cube cold butter into smaller pieces. Then, add butter pieces to the flour, and cut it in with a pastry cutter or large fork. Mix & cut until flour and butter resembles small pieces, (pea size or even some pieces a bit larger than a pea.)

Add The Wet Ingredients

5. Then, make a small well in the center of the flour mixture, and pour most of the milk mixture in the well. Mix, and add more into the dry flour. All the flour should be incorporated, and no dry flour should be left, but it shouldn’t be so sticky that it is soupy. As it sits, the flour will absorb a bit more liquid, so you don’t want it too dry. See video

6. Cover dough, and let sit in the fridge for 15 minutes, up to overnight. (If you want to prepare the night before.)

7. Preheat Oven to 450*F

8. Mill the extra flour for your work surface.

9. Then, on a lightly floured surface, Press or roll out dough to be about 1/2 inch thick. Lightly dust the top of the dough with flour. Cut dough in half, and place one half on top of the other, and gently press down.

Cut Out The Biscuits

10. Then, dip your biscuit cutter into some flour so it won’t stick. And cut out 3 inch biscuits. Try to press straight down with a sharp edge, and not twist the cutter.

11. Place cut biscuit onto a buttered cast iron pan. (You can use a parchment paper lined baking sheet as well.)

12. Continue until you can’t cut anymore. Then, reconfigure your dough, and repeat steps 9-11 until there is no dough left. The last biscuit always looks a little wonky – don’t worry that one is just the cook’s taste tester biscuit! *wink wink. lol

13. Bake for 15-20 minutes, until the tops have browned, and they are cooked through.

14. Melt 2 TBSP butter, and brush the tops of the biscuits as they come out of the oven.

How To Store Biscuits

I think it is fairly well known that the best way to enjoy a biscuit is fresh! So, they don’t hold super well overnight. My best suggestion is to let them cool, and place in a freezer safe container or bag, and freeze for up to 3-4 months. Let them thaw at room temperature, and just quickly heat up in the microwave to serve warm.

Ways To Enjoy Biscuits

There are so many ways to enjoy biscuits! So, what’s not to love, right? And, because biscuits are fantastic for sweet or savory, the possibilities are endless! Let me inspire a few ideas!

• On the top of chicken n’ a biscuit
• Plain with butter
• Smeared with butter and honey -(one of my personal favorites!)
• Loaded with the jam or jelly of your choice
• Biscuits and gravy!
• In place of dumplings in soups
• As a sandwich
• Endless possibilities!

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Buttery Biscuits Made With Fresh Milled Flour

Conquering Buttery Biscuits made from pure unsifted fresh milled flour is no easy task! If you have tried to make them before, chances are you know exactly what I am talking about. I have tried so many biscuit recipes, than I lost count. But, I finally mastered it! The perfect biscuit! It's a little crunchy on the outside, but soft on the inside finished off to buttery perfection! You can make them with buttermilk, but never fear, if you don't have any on hand, my recipe shows a quick easy trick! Let's get to making biscuits!

4.84 from 6 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 18 minutes mins

resting time 15 minutes mins

Total Time 1 hour hr 3 minutes mins

Course Breakfast

Cuisine American

Servings 11 3 inch biscuits

Ingredients

  

• 3.5 cups fresh milled flour 420g I milled about 2&1/4 cups soft white wheat berries
• Mill a little extra flour for your work surface also (maybe 50g, 1/2 cup flour = 1/4 cup wheat berries)
• 1/4 cup cornstarch 32g or potato starch
• 1 tsp salt
• 1 TBSP baking powder
• 1 tsp baking soda
• 1/8 cup sugar 30g
• 1 cup cold cubed butter 226g plus 2 TBSP melted butter for brushing on the top
• 1 &1/4 cups whole milk 302g
• 1 TBSP vinegar to add to the milk- OR you can use buttermilk in place of milk & vinegar

Instructions

 

• Add vinegar to milk, and set aside. -It will start to curdle, that is normal. (If you are using buttermilk instead, you can skip this step.)
  
• Mill the soft white wheat flour.
• Add cornstarch, salt, baking powder, sugar, and baking soda to the flour, and stir with a fork or whisk until combined.
• Cube cold butter into smaller pieces. Add butter pieces to the flour, and cut it in with a pastry cutter or large fork. Mix & cut until flour and butter resembles small pieces, (pea size or even some pieces a bit larger than a pea.)
  
• Make a small well in the center of the flour mixture, and pour most of the milk mixture in the well. Mix, and add more into the dry flour. All the flour should be incorporated, and no dry flour should be left, but it shouldn’t be so sticky that it is soupy. As it sits, the flour will absorb a bit more liquid, so you don’t want it too dry. See video
  
• Cover dough, and let sit in the fridge for 15 minutes, up to overnight. (If you want to prepare the night before.)
• Preheat Oven to 450*F
• Mill the extra flour for your work surface.
• On a lightly floured surface, Press or roll out dough to be about 1/2 inch thick. Lightly dust the top of the dough with flour. Cut dough in half, and place one half on top of the other, and gently press down.
  
• Then, dip your biscuit cutter into some flour so it won’t stick. And cut out 3 inch biscuits. Try to press straight down with a sharp edge, and not twist the cutter.
  
• Place cut biscuit onto a buttered cast iron pan. (You can use a parchment paper lined baking sheet as well.)
• Continue until you can’t cut anymore. Then, reconfigure your dough, and repeat steps 9-11 until there is no dough left. The last biscuit always looks a little wonky – don’t worry that one is just the cook’s taste tester biscuit! *wink wink. lol
  
• Bake for 15-20 minutes, until the tops have browned, and they are cooked through.
  
• Melt 2 TBSP butter, and brush the tops of the biscuits as they come out of the oven.
  

Video

Notes

Storing These Biscuits- I think it is fairly well known that the best way to enjoy a biscuit is fresh! So, they don’t hold super well overnight. My best suggestion is to let them cool, and place in a freezer safe container or bag, and freeze for up to 3-4 months. Let them thaw at room temperature, and just quickly heat up in the microwave to serve warm.

Keyword biscuit, biscuits, butter biscuit, buttermilk biscuit, fresh ground flour, fresh milled flour, freshly milled flour, southern biscuit, whole grain, whole wheat

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