Flaky Fresh Milled Flour Biscuits (Dairy-Free Option!)

Why You Will Love These Flaky Fresh Milled Flour Biscuits

1. Taste. The flavor comparison of freshly milled flour to store-bought flour is like a fresh picked apple to a store-bought one. If you’ve been nervous to make the switch, it is so worth it! Even my subpar biscuit attempts before mastering the recipe out shine the flavor of store-bought ;).
2. Quick & easy to prepare. You can make this recipe with just a few ingredients and no rise time, folding, or yeast needed.
3. Healing diet friendly. This recipe has fresh milled flour, which is completely different than using store-bought flour. It is lightyears healthier and less inflammatory than even from scratch sourdough using store-bought flour. Whether you are eating GAPS, Paleo, whole food, or just becoming more ingredient aware, this recipe is can be a compatible next step following many healing diets.
4. Simple ingredients. No need for any specialty or unfamiliar ingredients. Just the basics.

As our family healed from food allergies using a gut healing protocol, we learned how to re-create favorite recipes with healthier alternatives. With myself and all our children being gluten-sensitive, we were so thrilled to discover we tolerate fresh milled flour well. We, like many others, tried from scratch sourdough first, using store-bought flour. We continued to have inflammatory reactions from this. Now we make our sourdough and starter using only fresh milled grains and this has made all the difference for us. We have also, remarkably, been able to consume straight fresh mill flour baked goods (not fermented with sourdough first) without reactions since. Disclaimer: I am not a medical doctor, and this is not medical advice. If you have celiac or food allergies, talk with your doctor before adding in any new foods including this recipe.

Check out the process we used to heal from food allergies, auto-immune, and eczema here.

FAQ and a Dairy-Free Option (Yay!)

1. Is it ok to use lard in place of butter in this recipe?
   Yes, you can use lard in place of the butter in this recipe. Make sure the lard is very cold.
2. Can I use water instead of milk in this recipe?
   Yes! For a dairy-free option, you can absolutely substitute the milk with water. A general rule of thumb for swapping water for milk is to add 1 extra tablespoon of butter per cup of liquid. We almost always make our biscuits with water instead of milk or butter milk.

Helpful Resources to Make This Recipe

• flour mill
• soft white wheat berries
• aluminum free baking powder
• biscuit cutter
• pastry cutter
• stainless steel baking sheets
• chlorine free parchment paper

• Place biscuits on a greased baking sheet or parchment paper lined baking sheet.
• Bake at 425 degrees or until biscuits are golden brown and cooked through.

Flaky Fresh Milled Flour Biscuits (Dairy-Free Option!) Recipe

Kayla Ruetten

Master the art of the perfect biscuit with this Flaky Fresh Milled Flour Biscuits recipe! Using nutrient-dense soft white wheat ground right in your kitchen, these biscuits deliver incredible rise and buttery, pull-apart layers. Whether you need a traditional buttermilk classic or a dairy-free biscuit alternative, this guide shows you how to achieve a tender, golden-brown finish every time. Say goodbye to dense whole wheat baking and hello to the fluffiest, healthy homemade biscuits your family will love!

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Equipment

• bowl
• pastry cutter (or a large fork)
• flour mill
• biscuit cutter
• stainless steel baking sheets
• chlorine free parchment paper

Ingredients

  

• 3 cups finely ground fresh milled flour (Soft white wheat berries work really well. I have also used hard white wheat. Hard white are also excellent, but a larger crumb.)
• 1/2 cup butter (1 stick OR cold lard)
• 1 cup milk (OR water, for dairy-free)
• 2 tbsp baking powder
• 1 tbsp honey (optional)
• 1 tbsp salt

Instructions

 

• Preheat oven to 425 degrees.
• Grind wheat berries. 1 cup of wheat berries yields about 1 and 1/4 to 1 and 1/2 cups of fresh milled flour.
• Mix flour, salt, and baking powder together in a bowl.
• Add cubed butter/lard to the bowl, and using a pastry cutter or a large fork, mash the butter into the flour mixture until the texture resembles pea sized clumps.
• If you are using honey, dissolve the honey into the milk/water.
• Add the liquid to the flour and butter mixture and mix until just incorporated. Do not overmix. The texture should have all the flour incorporated, but not be too wet (having leftover liquid). Over time, the milled flour will absorb liquid, so be sure it is not too dry.
• For perfectly circular biscuits, roll out dough to 1/2 inch thick on a floured surface. Use a biscuit cutter to cut into circles. OR, simply form 2 inch balls of dough and press down to roughly 1/2 inch thick.
• Place biscuits on a greased baking sheet or parchment paper lined baking sheet.
• Bake at 425 degrees or until biscuits are golden brown and cooked through.

Keyword dairy-free fresh milled flour biscuits, flaky whole wheat biscuits, fresh milled flour biscuits, freshly milled soft white wheat recipes, homemade biscuits with fresh flour

How to Enjoy These Flaky Biscuits

Oh the many yummy options! We like these biscuits:

1. Fresh from the oven with butter
2. A honey, cinnamon, butter spread
3. Biscuits and gravy
4. Mini sandwiches
5. In place of English muffins for breakfast options
6. Smothered in jam