Mile High Biscuits Made with Fresh Milled Flour
I have a sourdough biscuit recipe, but, sometimes, I’m in a pinch and need a healthy biscuit recipe. This fresh milled flour biscuit recipe is so soft and fluffy! Plus, they are mile high and flaky!
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I use freshly milled Hard White Wheat. You will find that these biscuits are anything but dense and cardboard like! They have flaky layers and are super fluffy biscuits!
Making homemade biscuits used to scare me because they seemed intimidating for some reason.
I decided one day that I was going to start practicing on biscuits until I found a recipe that was easy and always turned out.
I found one and used it for several years. It served me well as long as I was using all purpose flour.
Once I decided to start using freshly milled flour, I had to recipe test to make my whole wheat biscuits turn out similar to my Best Beginner Biscuit Recipe
To mill my own flour, I use the Nutrimill Impact Grain Mill
Why use Fresh Milled Flour?
Store bought all purpose flour or white flour is mechanically sifted to remove the bran and germ which makes it shelf stable.
Unfortunately, this process also removes all of the nutrition.
Flour made fresh from whole grains has the bran and germ intact which holds the vitamins, minerals, and fiber.
This makes the whole grain flour the most healthy it can be and the bread made with it more flavorful and hearty.
One thing to keep in mind with whole wheat biscuits, is that you want the dough to be very moist and soft. If the dough is dense, the biscuits will be dense as well.
After a few tries, I finally came up with a wonderful recipe for these healthier, yet, still very delicious biscuits.
What you will need for this fresh milled flour biscuit recipe
- Freshly milled flour – Use either soft white wheat flour, hard white wheat flour, or in a pinch you can use store bought whole wheat flour.
- Olive Oil
- Salt
- Baking powder
- Milk
- Honey – optional
For ingredient amounts, see recipe card below
Want a drop biscuit recipe? Try my Peach Drop Biscuits made with Fresh Milled Flour
How to make this fresh milled flour biscuit recipe
Preheat your oven to 425 degrees F. I like to mill my flour just before mixing these up. Add the flour, salt, and baking powder to a large mixing bowl.
Mix this flour mixture with a wooden spoon until combined.
Pour the olive oil into the dry ingredients. With your hands or a pastry blender or pastry cutter, mix the butter into the flour until it is crumbly.
Add the milk and honey and mix until just combined. DO NOT OVERMIX.
Turn the biscuit dough onto a lightly floured surface.
Turn the dough on the floured surface. Roll the dough out with a rolling pin and turn the dough onto itself. Roll out and fold a few times.
This makes for flaky biscuits.
After rolling and folding a few times, pat it out to about 1 3/4-2 inch thick rectangle.
Using a sharp edge biscuit cutter, cut the biscuits out without twisted the biscuit cutter.
I usually get 7 biscuits from this dough.
Place on greased baking sheet, put a pat of butter on the tops of the biscuits for buttery biscuits.
You can also use a Cast Iron Skillet to bake these biscuits.
Bake for 12-15 minutes. Check at 12 minutes.
You don’t want to over bake these. Just until done and they will be super fluffy and soft!
Serve with an egg and cheese for delicious breakfast sandwiches!
Storage
Store biscuits in an airtight container at room temperature for up to 3 days.
Freeze in freezer safe bag for up to 3 months.
Whole Wheat Biscuits
Equipment
- 1 mixing bowl
- 1 Baking Sheet
Ingredients
- 3 cups whole wheat flour I use freshly milled hard white wheat
- 1 tsp salt
- 1 tbsp baking powder
- 1/3 cup olive oil
- 3/4 cup milk
- 1 tbsp honey optional
Instructions
- Preheat oven to 425 degrees F
- Add flour, salt, and baking powder to a mixing bowl and mix well.
- Pour olive oil over flour mixture and combine with hands or a pastry cutter you have coarse crumbs.
- Add milk and mix just until combined.
- Turn onto floured surface and gently pat out 1 3/4-2 inch thickness.
- Use a biscuit cutter or mason jar top to cut out the biscuits. I usually get 8 out of this dough.
- Place biscuits on greased baking sheet and bake for 12-15 minutes. Check after 12 minutes.
I want to try this recipe but am a little confused with the ingredients, specifically whether using butter or not. In the body of your article it reads, “Pour the olive oil into the dry ingredients. With your hands or a pastry blender or pastry cutter, mix the butter into the flour until it is crumbly.” However, in the recipe (card) ingredient list and directions, butter is left out. Please advise whether to use butter with the olive oil or not. I would really appreciate the clarification. These look yummy!