Easy Biscuits Made with Fresh Milled Flour

Nothing evokes the comforting nostalgia of home quite like the aroma of warm biscuits fresh out of the oven.

This biscuit recipe, crafted with fresh milled flour, is not only easy and quick but also incredibly versatile. Imagine starting your day with a biscuit slathered in creamy butter and drizzled with golden honey, or enjoying a mid-afternoon treat topped with your favorite homemade jam. Either way, you can’t go wrong. More often than not, I find myself whipping up these delightful biscuits with savory sausage gravy for a cozy weeknight dinner. After all, who says breakfast food is only for the morning?

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This recipe makes 6 biscuits.  However, it can easily be doubled for 12 biscuits or even tripled depending on your needs.  

To make these easy biscuits with fresh milled flour you’ll need the following ingredients:

200 grams soft white wheat berries (may substitute any ancient grain such as spelt and einkorn)

50 grams of khorasan (may substitute any ancient grain)

¾ teaspoon salt

4 teaspoons baking powder (aluminum free)

27 grams cold unsalted butter

27 grams cold lard (may substitute cold unsalted butter)

188 grams cold milk

Step 1:

Measure 250 grams of wheat berries and run through your grain mill on a fine setting.  I like to use 200 grams of soft white and 50 grams of khorasan.  You may substitute any of these combinations for other ancient grain varieties such as spelt and einkorn. Experiment with the combinations and discover what your family likes best.   If you have trouble getting all the flour to move through your mill you may need to weigh out one or two grams extra of wheat berries to account for any loss you may experience in the milling process.

Step 2:

After you’ve milled your flour, add ¾ teaspoon of salt and 4 teaspoons of aluminum free baking powder.  Mix with a spoon.

Step 3:

Next, add 27 grams of cold unsalted butter and 27 grams of cold lard.  If you don’t have access to lard, you may substitute cold butter. Then, use a pastry blender to cut in the cold butter and lard into your dry ingredients.  Continue until you achieve a coarse texture.  It will look similar to cornmeal.

Step 4:

Then, pour ½ the milk into the dry ingredients and mix with a dough hook. Pour the remaining milk in and continue mixing with a dough hook until all the ingredients are incorporated. 

Step 5:

Cover and rest in refrigerator for 30 minutes.  This allows the wheat bran and germ to soak up all the liquid and soften up.  Don’t skip this step, it’s very important when using fresh milled flour to achieve a soft and fluffy biscuit.

Step 6:

After 30 minutes, remove cold dough from the refrigerator. Turn out onto a non-stick work surface and knead the dough very gently 4 to 6 times. 

Tip: You want to bring the dough together into one cohesive ball but take caution not to over knead.  Over kneading will result in a hard biscuit

Tip:  Resist the urge to add more fresh milled flour.  Use a non-stick work surface and a dough scraper to handle the dough. If the dough is sticking to your hands, you can dampen them with a small amount of water. 

Step 7:

Flatten the dough to ¾ inch thick by patting with your hands.  Again, take caution not to over work the dough.  For this reason, I do not recommend using a rolling pin.

Step 8:

Use a circle cutter, approximately 2 3/4 inches in diameter, to cut 6 biscuits.  You will have enough dough to cut the first 4 biscuits.  Then, gather up the dough and repeat steps 6 and 7 for the final 2 biscuits taking caution not to overwork the dough.   

Step 9:

Place the fresh milled flour biscuits on your baking pan.  A cast iron pan works best.  A stoneware or ceramic pan or cooking sheet would also work well.

Tip: An aluminum or stainless-steel cooking sheet does not work well. They are generally too thin and risk over browning or even burning the bottom of the biscuits.

Step 10:

Bake at 450 °F for 15-20 minutes or until the internal temperature is at least 195°F.

Optional: Brush the top of hot biscuits with butter.

All biscuits are best enjoyed fresh out of the oven. However, these fresh milled flour biscuits freeze well in an airtight container.