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5 from 1 vote

Fresh Milled Flour Biscuits

Fluffy, flaky fresh-milled flour biscuits made with soft white wheat and cold butter. Tender, lightly sweet, and full of delicate layers—perfect for breakfast, dinner, or sandwiches.
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Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Servings: 12 biscuits

Equipment

  • Grain mill
  • Kitchen scale
  • Large mixing bowl
  • Measuring cups and spoons
  • Pastry cutter, fork, or box grater
  • Bench scraper or knife
  • Biscuit cutter, drinking glass, or jar ring
  • Baking sheet
  • Parchment paper

Ingredients

  • 520 grams soft white wheat berries
  • 2 tablespoons baking powder
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 1 cup cold butter
  • 1½ cups milk or buttermilk

Instructions

  1. Preheat your oven to 425°F. Line a cookie sheet with parchment paper.
  2. Mill the soft white wheat berries on the lowest setting of your grain mill.
  3. In a large bowl, whisk together the fresh-milled flour, baking powder, sugar, and salt.
  4. Remove the butter from the freezer and cut it into chunks. Add it to the flour mixture. Use a pastry cutter, fork, or box grater to cut the butter in until the mixture resembles coarse crumbs.
  5. Pour in the milk and stir with a spatula, wooden spoon, or fork until just combined.
  6. Set the dough on a lightly floured surface. Use your hands to gently press and bring the dough together—it should come together quickly.
  7. Fold the dough in half over itself and gently press down to flatten a bit. Turn the dough a quarter turn, then fold it in half again. Repeat 5–6 times, being careful not to overwork.
  8. Using your hands (not a rolling pin), flatten the dough to about 1 inch thick. Lightly dust a biscuit cutter with flour and press straight down—do not twist. Repeat until you have about 12 large biscuits.
  9. Place biscuits on the prepared baking sheet.
  10. Bake for 15–18 minutes, until golden brown.

Notes

  • Use soft white wheat for the lightest, fluffiest biscuits
  • Mill flour on the lowest setting for a fine texture
  • Chill butter in the freezer 10–20 minutes before using
  • Keep butter very cold for flaky layers
  • Do not use a rolling pin—use your hands only
  • Do not overwork the dough; stop as soon as it comes together
  • If you don’t have a biscuit cutter, use a floured glass, jar ring, or knife

Storage

  • Store cooled biscuits in an airtight container at room temperature for up to 2 days
  • Freeze baked biscuits for up to 3 months
  • Reheat in the oven or toaster oven until warmed through