Fresh Milled Flour Biscuits
Soft, flaky biscuits made from freshly milled soft white wheat, perfect for rustic breakfasts and homestead-style meals.
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Servings: 8 biscuits
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Equipment
- 1 baking sheet (lined) or cast iron skillet
- 1 Large bowl
Ingredients
- 2 cups freshly milled soft white wheat flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon sea salt
- 1 tablespoon honey or maple syrup optional
- ½ cup cold butter or lard cubed
- ¾ to 1 cup cold buttermilk or milk with 1 tablespoon vinegar
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet or preheat a cast iron skillet.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in cold butter or lard until the mixture resembles coarse crumbs.
- Stir in honey or maple syrup if using.
- Add buttermilk a little at a time until a soft dough forms.
- Let the dough rest for 10 minutes to fully hydrate the fresh milled flour.
- Gently pat dough to ¾-inch thickness. Fold once or twice for flaky layers, then cut biscuits.
- Place biscuits close together on the pan for soft sides or spaced apart for crisp edges.
- Bake 12–15 minutes until risen and golden.
- Brush tops with melted butter if desired and serve warm.
Notes
Soft white wheat gives the most tender texture.
Keep ingredients cold for the best rise and flakiness.
These biscuits freeze well after baking or can be frozen unbaked and baked straight from the freezer.
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