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.
After you’ve milled your flour, add ¾ teaspoon of salt and 4 teaspoons of aluminum free baking powder. Mix with a spoon.
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.
Then, pour ½ the milk into the 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.
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 to achieve a soft and fluffy biscuit.
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. 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.
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 over work the dough.
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.
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.
