Fresh Milled Buttermilk Biscuits
This recipe for fresh milled buttermilk biscuits is simple, quick and dangerously delicious. I always have to make a double batch because these always go quickly. My family loves to eat them just as they are but you can also enjoy with plain butter and jam.
Supplies for this recipe:
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Ingredients for fresh milled buttermilk biscuits:
300g Fresh milled soft white wheat flour (2&1/3 cup + 1 Tablespoon) + Extra for dusting
5g Salt (1 Teaspoon)
24g Aluminum free Baking powder (3 Tablespoons)
1 Stick salted Butter (113g) (1/2 cup)
16g Honey (2 Teaspoons)
265g Buttermilk or Kefir (1 cup + 3 Tablespoons)
Topping
1 tablespoon of butter
2 Tablespoons of honey
Instructions:
Before you get started put your butter in the freezer for at least 20 minutes. This will keep it cold and make it easier to grate. Then mill your grain. Put your milled grain in a freezer safe mixing bowl and put into the freezer for 15 minutes.
Mix
Preheat your oven to 450 degrees. After the 15 minutes is over, in a mixing bowl, combine flour, salt, baking powder and stir to combine.
Then grate the frozen butter into the flour mixture. Stir in the butter with a spoon or rubber spatula.
Now, pour in the buttermilk or kefir (whichever one you have chosen to use). Pour in the honey on top of the buttermilk/kefir. Stir well to combine. Allow biscuit dough to rest in the refrigerator for 15 minutes.
Roll and cut
Lightly flour your counter with some of the extra dusting flour. Scrape the biscuit dough out of the mixing bowl and into the center of the dusting flour. Using a floured rolling pin, roll the dough into a rectangle about 9 inches long.
Fold one of the short edges into the middle, then the other short edge into the middle. With the rolling pin, flatten the dough into a rectangle again. Repeat the same folding process 3 times. Form the dough into a rectangle about 1 inch thick.
Using a 2.3 inch to 3 inch biscuit cutter or glass, cut out 4-6 biscuits. Do not twist the cutter. This will seal the edges and hinder your biscuits from rising to their full potential. With the remaining biscuit dough, form it back into a 1 inch thick rectangle and cut out more biscuits. Repeat until all of the biscuits are cut out.
Here are 3 biscuit cutters. The first size is 2.3 inches, the second is 2.6 inches, and 3 inches. I like my biscuits smaller. I use the 2.3 inch cutter and get 11 biscuits. The larger the cutter you use, the less biscuits you’ll have.
Bake
Place biscuits in a 10-12 inch cast iron pan. These can also be baked on a baking sheet. Place the biscuits so that they are touching or almost touching. This helps them to rise up and not spread out.
Bake for 15 minutes. While the biscuits bake, melt the butter for the topping and combine it with the honey.
After the biscuits have baked for 15 minutes, brush the melted honey butter over the biscuits and bake for an additional 3-5 minutes.
If you enjoyed this recipe, you’ll also enjoy:
Quick 90-minute Whole Wheat Dinner Rolls
Soft Fresh Milled Whole Wheat Chocolate Chip Cookies
Super Soft Fresh Milled Whole Wheat Bread
Fresh Milled Buttermilk Biscuits
Equipment
- 1 Rolling pin
- 1 Mixing bowl
- 1 Cast iron or baking pan
- 1 2 inch to 3 inch Biscuit cutter or glass
Ingredients
- 300 g Fresh milled soft white wheat flour 2&1/3 cup + 1 Tablespoon + Extra for dusting
- 5 g Salt 1 Teaspoon
- 24 g Aluminum free Baking powder 3 Tablespoons
- 1 Stick Salted Butter 113g (1/2 cup)
- 16 g Honey 2 Teaspoons
- 265 g Buttermilk or Kefir 1 cup + 3 Tablespoons
Topping
- 1 tablespoon Butter
- 2 Tablespoons Honey
Instructions
- Before you get started put your butter in the freezer for at least 20 minutes. This will keep it cold and make it easier to grate. Then mill your grain. Put your milled grain in a freezer safe mixing bowl and put into the freezer for 15 minutes.
Mix
- Preheat your oven to 450 degrees. After the 15 minutes is over, in your mixing bowl, combine flour, salt, baking powder and stir to combine.
- Then grate the frozen butter into the flour mixture. Stir in the butter with a spoon or rubber spatula.
- Now, pour in the buttermilk or kefir (whichever one you have chosen to use). Pour in the honey on top of the buttermilk/kefir. Stir well to combine. Allow biscuit dough to rest in the refrigerator for 15 minutes.
Roll and cut
- Lightly flour your counter with some of the extra dusting flour. Scrape the biscuit dough out of the mixing bowl and into the center of the dusting flour. Using a floured rolling pin, roll the dough into a rectangle about 9 inches long.
- Fold one of the short edges into the middle, then the other short edge into the middle. With the rolling pin, flatten the dough into a rectangle again. Repeat the same folding process 3 times. Form the dough into a rectangle about 1 inch thick.
- Using a 3-inch biscuit cutter or glass, cut out 4-6 biscuits. Do not twist the cutter. This will seal the edges and hinder your biscuits from rising to their full potential. With the remaining biscuit dough, form it back into a 1 inch thick rectangle and cut out more biscuits. Repeat until all of the biscuits are cut out.
Bake
- Place biscuits in a 10-12 inch cast iron pan. These can also be baked on a baking sheet. Place the biscuits so that they are touching or almost touching. This helps them to rise up and not spread out.
- Bake for 15 minutes. While the biscuits bake, melt the butter for the topping and combine it with the honey.
- After the biscuits have baked for 15 minutes, brush the melted honey butter over the biscuits and bake for an additional 3-5 minutes.
Thank you so much for this recipe. I am from South Africa and I only have access to hard white wheat. Can I use hard white for the buttermilk biscuits and also can I use plain yogurt instead of buttermilk? Thank you in advance. God bless
It’s my pleasure, Brenda! If using yogurt, I would do 1/2 cup of yogurt and the rest milk. Alternatively, you can do 1 cup + 2 Tablespoons of milk and 1 Tablespoon of vinegar and stir together. This is a substitute for buttermilk as well.