Whole Wheat Biscuits

4.88 from 8 votes

Freshly milled whole wheat biscuits are simple, nourishing, and full of buttery whole-grain flavor, perfect for breakfast sandwiches, layered with fruit spread, or served with homemade sausage gravy.

Prep Time10

Cook Time15

Total Time25

Course: Breads, Breakfast

Cuisine: American

Keyword: fresh milled grains, quick

Servings:

Author: Lisa Bass

Equipment

Grain mill

Ingredients

4 cups freshly milled soft white wheat* 560 grams
2 tablespoons baking powder 28 grams
2 tablespoons granulated sugar 24 grams
2 teaspoons salt 10 grams
12 tablespoons unsalted butter very cold and cut into small cubes, 168 grams
1 1/2 cups whole milk 366 grams

Instructions

Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or grease a well-seasoned cast iron skillet.
Add the wheat flour, baking powder, sugar, and salt to a large bowl and mix.
Cut the cold butter into chunks (or use a cheese grater) and add to the flour mixture. Combine with a pastry cutter or by hand until the butter resembles coarse crumbs.
Add the milk, stirring just until combined. Overworking the dough can cause the biscuits to be less tender.
Transfer the dough to a floured work surface and press or roll with a rolling pin. Cut out the biscuits.
Place biscuits onto the prepared pan, then bake for about 15 minutes until golden. Serve warm with butter, jam, or homemade gravy.

Notes

*If you are using freshly milled grains for this recipe, I recommend weighing the flour instead of using volume measurements. Grain mills vary greatly - some create very fine and fluffy flour, while others are a little more coarse. This makes volume measurements unpredictable. Using a kitchen scale and calculating the grams is much more reliable, ensuring you end up with a delicious end product.
Use fresh baking powder.
Keep ingredients cold, particularly the butter.
Don't overwork the dough, and try to work quickly so that the butter stays cold until baking.

Nutrition