Fresh Milled Biscuits
If you’re looking for an easy, slice and bake Fresh Milled Biscuit – this is it! These biscuits are soft, fluffy and take minimal prep because of our unique slice and bake recipe. Retaining all the fresh milled flour benefits, there is no need to sift the fresh milled flour in this recipe! These Fresh Milled Biscuits are perfect for breakfast sandwiches, biscuits and gravy, or as an easy side dish.
Fresh Milled Biscuits
These biscuits are soft, fluffy and take minimal prep because of our unique slice and bake recipe. These Fresh Milled Biscuits are perfect for breakfast sandwiches, biscuits and gravy, or as an easy side dish.
Ingredients
- 400 Grams Soft White Wheat Berries
- 1 1/2 Tbsp Baking Powder
- 1/4 tsp Baking Soda
- 2 tsp Granulated Sugar
- 3 Tbsp Arrowroot Powder (Cornstarch would work as well)
- 1 tsp Real Salt
- 1 Cup Milk
- 1 Tbsp Apple Cider Vinegar
- 1 Cup Cold Butter, cubed
Instructions
- Mill 400 grams of soft white wheat berries then refrigerate the fresh milled flour in the refrigerator for 15 minutes. Fresh milled flour comes out very warm so it's a good idea to chill it before adding the cold butter into this recipe.
- While the flour is chilling, grab a small bowl and mix together 1 cup of Milk and 1 Tablespoon of Apple Cider Vinegar. This creates a homemade buttermilk mixture. Refrigerate until ready to use.
- Once the flour has chilled, add in 1 1/2 Tbsp. Baking Powder, 1/4 tsp Baking Soda, 1 tsp Real Salt, 2 tsp Granulated Sugar, and 3 Tbsp. Arrowroot Powder. Whisk dry ingredients together.
- Next, add cold and cubed butter into the dry ingredients. Use a pastry cutter to cut in the butter until the butter is pea sized.
- Once butter is cut into the dry ingredients, fold in the Milk and Apple Cider Vinegar mixture. Milk will be lumpy and curdled because of the Apple Cider Vinegar. Once milk is almost incorporated into the dry ingredients, turn dough onto a smooth surface and gently fold dough together until a smooth dough forms and there is no loose flour remaining. Be careful not to over knead the dough and cause the butter to begin to melt.
- Roll the dough into a roughly 6"x9" rectangle that is 1 1/2"-2" thick. Do this by alternating rolling dough out and pressing it into a rectangle with your hands.
- Once rectangle is formed, slice into 12 even biscuits. Do this by cutting 2 evenly spaced lines on the short side and 3 evenly spaced lines on the long side. (*see pictures in body of this post for an example.)
- Refrigerate biscuits on a plate for 15 minutes. This helps any melted butter to firm up again.
- While biscuits are chilling, preheat oven to 425 degrees and line a baking sheet with parchment paper.
- Once oven has preheated and biscuits have chilled, evenly space biscuits on baking sheet.
- Bake biscuits at 425 degrees for 15-18 minutes, checking at the 15 minute mark. We don't want to overbake, so watch them closely. Once they are lightly golden, pull them out of the oven.
- Biscuits are best served warm and fresh but they slice better if they have cooled slightly before slicing and serving.
- Store biscuits in an airtight container on the counter and consume within 2 days. These biscuits tend to get very crumbly after a few days on the counter. So it is best to enjoy them within the first two days.
Notes
Why do you measure your wheat berries in grams? By sharing our fresh milled recipes in grams I can give you a consistent end product. This is especially important when sharing fresh milled recipes. Simply weigh the grains before milling them.
Biscuits With Fresh Milled Flour
We’ll be honest, we’re from the Midwest. As Midwest as you can get. We may not be from the South, however biscuits still hold a special place in our hearts. And while we can’t say these biscuits will make you want to “slap yer Mama” in a southern drawl, we can still share a super easy, soft & fluffy biscuit with fresh milled flour recipe with you!
And since we’re not from the South, maybe it’s ok to take some liberties in the shape of the biscuit?? Well, we hope so because you just can’t beat a slice and bake fresh milled biscuit.
Key features in this Easy fresh milled biscuit recipe:
- 100% Fresh Milled Soft White Wheat- We chose not to sift out the bran in this recipe. While the bran does cause these biscuits to be not quite as fluffy as a traditional flour recipe, we chose to keep the nutritional benefits of fresh milled flour while still getting a soft and fluffy biscuit.
- Apple Cider Vinegar + Arrowroot Powder- Our secret little duo to help these biscuits stay light and fluffy. We combine the ACV with the milk to make a homemade buttermilk and this combination conditions the dough. Arrowroot Powder keeps these biscuits light and fluffy too.
- Slice and bake- A less traditional take, we love that these square, fresh milled biscuits are so easy to mix, roll out, slice, and then bake. No need to continue to re-roll and cut out the biscuits!
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Don’t forget the WHY behind fresh milled baking!
We always think it’s important to remind our readers to get back to the why of fresh milled flour recipes.
Maybe your why is because you desire to make wholesome, from scratch food for you family in your own kitchen. Or after being gluten free for years you realized you could enjoy grains in their whole form. Maybe you learned of the amazing health benefits of fresh milled grains. Or maybe it’s all of the above!
It’s easy to get lost in the noise of the internet. But as women, wives, and mothers let’s get back to kitchens and homes that provide not just wholesome food for our families, but also delicious food that satisfies our deepest needs for nourishment. Our kitchens can be reminders of our deeper spiritual needs- Jesus said to them, “I am the bread of life; whoever comes to me shall not hunger, and whoever believes in me shall never thirst.” John 6:35
Ingredients In Fresh Milled Biscuits-
- Fresh Milled Soft White Wheat: We choose to use soft white wheat berries because it is the perfect wheat to get that delicate fluff we all love in a biscuit.
- Baking Powder: Gives these biscuits their rise. Make sure your Baking Powder is nice and fresh too!
- Baking Soda: Just a little Baking Soda gives these Fresh Milled Biscuits that classic biscuit flavor.
- Real Salt
- Granulated Sugar: Feel free to use any granulated sugar you prefer like Raw Sugar, Maple Sugar, or Coconut Sugar.
- Arrowroot Powder: Cornstarch could also be substituted. The Arrowroot Powder helps to keep these biscuits fluffy.
- Cold, Cubed Butter: The most essential ingredient to any good biscuit recipe. The butter makes these Fresh Milled Biscuits so rich and flavorful.
- Milk + Apple Cider Vinegar: We love to add these two ingredients together to create our own homemade buttermilk. Together they help to create a rich yet fluffy fresh milled biscuit dough.
Step-by-Step Instructions To Make Biscuits With Fresh Milled Flour:
To begin, mill 400 grams of soft white wheat into fresh milled flour and then refrigerate the flour for 15 minutes. Fresh milled flour comes out very warm so it’s a good idea to chill it before adding in the butter in this recipe.
While the flour is chilling, mix 1 cup of milk with 1 tablespoon of apple cider vinegar and refrigerate. This is how we make our own homemade buttermilk!
After the flour has chilled, add in 1 1/2 Tablespoons of Baking Powder, 1/4 tsp Baking Soda, 1 teaspoons Real Salt, 2 teaspoons Granulated Sugar, and 3 Tablespoons of Arrowroot Powder to the flour. Whisk dry ingredients together then add in the cold, cubed butter.
Cut the butter into the dry ingredients until the butter is in pea sized clumps. Next, stir the homemade buttermilk mixture into the dry ingredients and butter. Mix completely until dough forms.
Preheat oven to 425 degrees. Turn dough onto a floured surface and gently knead together to form a dough ball. Roll and shape the dough with your hands to form roughly a 6″x9″ rectangle that is about 1 1/2″ thick. Once rectangle is formed, slice into 12 even biscuits using a sharp knife. Do this by cutting two evenly spaced lines on the short side and three evenly spaced lines on the long side. See our reference picture below.
Refrigerate biscuits on a plate for 15 minutes. This helps any softened butter to firm up again. Then, transfer biscuits to a baking sheet lined with parchment paper and bake fresh milled biscuits for 15 minutes. Biscuits will be lightly golden on top when ready. Fresh Milled Biscuits are best served warm but let them cool slightly before slicing them.
Serve Fresh Milled Biscuits with butter or butter and honey. They are also divine with sausage gravy! Yum!
