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