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Fresh Milled Buttermilk Biscuits

Acres and Aprons
These biscuits are quick to pull together and full of golden flaky layers. Enjoy!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Resting time 20 minutes
Total Time 45 minutes
Course Side Dish
Servings 12 biscuits

Equipment

  • 1 Pastry cutter
  • 1 biscuit cutter
  • 1 grain mill
  • 1 Cast iron skillet
  • 1 silicone liner or parchment paper
  • 1 Mixing bowl

Ingredients
  

  • 360 g fresh-milled flour (3 cups) I use half soft white wheat, and half hard white wheat
  • 1 tsp salt
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 40 –50g flour ⅓–½ cup...for the counter
  • 40 g honey 2 tbsp
  • 200 g frozen butter grated or cubed (14 tbsp)
  • 240 g buttermilk 1 cup (Substitution: If you don’t have buttermilk, you can substitute 240g whole milk)

Instructions
 

  • Begin by milling your wheat berries until you have 360g (about 3 cups) of fresh flour.
  • In a large bowl, whisk your freshly milled flour together with 1 tsp salt, 1 tbsp baking powder, and 1 tsp baking soda until everything is evenly combined.
  • Add 200g frozen butter (grated or cubed) to the flour mixture. If adding it cubed, use a pastry cutter to work the butter in until you have pea-sized pieces throughout, these cold butter pockets create those beautiful biscuit layers.
  • Stir in 40g honey (2 tablespoons) and 240g buttermilk (1 cup). Mix gently until the dough starts to come together. It should look shaggy and not fully smooth.
  • Cover the bowl or wrap the dough and place it in the refrigerator for at least 20 minutes, or leave it to rest up to overnight. This step helps relax the flour, firm the butter, and make shaping easier.
  • Transfer the chilled dough onto your floured counter. Dust the top lightly with flour so it’s easier to handle.
  • Pat the dough into a 1-inch-thick rectangle and fold it in half. Rotate, pat out again, and fold once more. Repeat this process 2–3 times to create flaky layers.
  • Pat the dough into a final 1-inch-thick rectangle or circle. Cut straight down with a biscuit cutter or glass (don’t twist). Place the biscuits on your lined baking sheet with the edges nearly touching.
  • Bake at 425°F (218°C) for 13–16 minutes, or until golden brown and tall.
  • Finish and serve.

Notes

Serving fresh milled buttermilk biscuits
    • Savory Breakfast Sliders: Fill with soft-scrambled eggs, thick-cut bacon, and sharp cheddar.
    • Herb & Honey Butter Board Biscuits: Serve halved biscuits alongside a board of whipped honey butter, roasted garlic butter, and herb compound butter.
    • Sourdough Biscuit Shortcakes: Top with macerated berries and a dollop of vanilla whipped cream for a rustic dessert.
    • Chicken Pot Pie Biscuit Bowls: Split biscuits and ladle a creamy chicken-veg filling over the top.
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