Description
Buttery, tender, and perfectly flaky, these Fresh Milled Flour Biscuits showcase the rich flavor and soft texture of home‑milled wheat. Simple ingredients, chilled dough, and grated butter come together for warm, golden biscuits every time.
Ingredients
• 290g fresh‑milled soft white wheat flour
• 4 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
Wet Ingredients
• 12 tbsp salted butter (1 ½ sticks), grated
• 1 egg
• ¾ cup buttermilk
• 1 egg (for brushing)
• 1 tbsp milk (to mix with the brushing egg)
Instructions
1. Weigh and mill the flour.
2. Whisk together the flour, baking powder, baking soda, and salt.
3. Grate the cold butter and toss it into the dry ingredients.
4. Use a pastry cutter to blend until you have pea‑sized crumbs.
5. Add the egg and buttermilk and stir until a sticky dough forms.
6. Cover and refrigerate for at least 30 minutes or overnight.
7. Preheat the oven to 400°F and line a baking sheet with parchment.
8. Turn the dough onto a floured surface and gently shape into a ½‑inch‑thick rectangle.
9. Cut into squares with a bench scraper and place on the baking sheet.
10. Whisk the extra egg with 1 tablespoon milk and brush the tops.
11. Bake 15–20 minutes, or until golden brown.
Notes
• Use soft white wheat for the fluffiest, most tender biscuits.
• Weigh your flour before milling for consistent results.
• Grating cold butter helps create light, flaky layers.
• Chilling the dough improves hydration and keeps the butter cold.
• Dough will be sticky at first — that’s normal for fresh milled flour.
• Handle the dough gently to avoid dense biscuits.
• Cut straight down with the bench scraper for the best rise.
• Bake until the tops are deep golden for maximum flavor.
• Freeze unbaked biscuits and bake straight from frozen.
- Prep Time: 10
- Cook Time: 15-20
- Category: Breakfast
- Method: Baking
- Cuisine: American