Comments on: Hardee’s Style Buttermilk Biscuits with 100% Freshly Milled Wheat

By: Anna Connell

Anna Connell — Fri, 09 Oct 2026 01:06:10 +0000

We tried several fresh milled biscuit recipes before we found this one. They turned out fantastic. Highly recommend!

By: Molly

Molly — Thu, 08 Oct 2026 13:38:26 +0000

In reply to STACY HOBGOOD.

Same- mine didn’t rise either

By: Amanda P

Amanda P — Mon, 07 Sep 2026 16:38:08 +0000

This is my second recipe trial after my tried and true biscuit recipe didn’t adapt well to freshly milled flour. Overall I was super pleased with this recipe however living at 4,200’ requires some adjustments. I halved the recipe and still ended up with 8 LARGE biscuits. I don’t use a biscuit cutter – I do rustic mountain biscuits cutting the dough into uniform squares. I did end up using more buttermilk (I made my own using vinegar) than the recipe requires and a higher oven temp. The dough is soft and beautiful once it comes together and the resulting biscuits are tender with just the perfect amount of crumble! I will definitely be making these again with continued tweaking (likely a slight reduction of baking powder) to meet our geographical needs! Thanks for the solid starting point!

By: Danette

Danette — Wed, 19 Aug 2026 23:46:00 +0000

Holy moly! These were amazing. I was going to try scones, but I somehow veered over to biscuits. Not a regret in the world. These were fantastic. My Nanny was from Georgia and would let me help her when making biscuits. She had a big tin bowl with flour in that stayed in the cabinet all the time. She used Crisco and evaporated milk. I can play those times in my head over and over again. She was patient and I was willing to learn. these turned so much like I remember. I do eat them the traditional way but we also ate them as a poor mans dessert. We took peanut butter and added syrup to it to make a slurry and we would dip our biscuits in the slurry. Nothing better. Thank you ever so much for something that brought me back to my childhood!

By: Felicia Joscelyn

Felicia Joscelyn — Sat, 01 Aug 2026 10:35:58 +0000

In reply to Stan Kuczynski.

Here you go 🙂 https://grainsandgrit.com/buttermilk-pancakes/

By: Stan Kuczynski

Stan Kuczynski — Wed, 15 Jul 2026 18:35:54 +0000

Hi Felicia, way back at the beginning of the comments Sharen Trahan stated the link to the buttermilk pancakes as well as the bread link were not working. You addressed the bread link by posting the correct link which did in fact open correctly. Could you please post a correct link to the pancakes for those of us just finding this short cut page in July of 2026
I have been following you videos for a while and have a book full of your notes and recipes that I have printed out, Have enjoyed your content immensely.

By: Duane

Duane — Wed, 15 Jul 2026 02:20:40 +0000

In reply to Wes Taylor.

Along with the soft white wheat, I used some Khorazan and Spelt grains. Also used 1/2 a cup of butter and 1/2 a cup of lard, rather than just one cup of butter. Wowsers, they turned out good.

By: LeeAnn Guffey

LeeAnn Guffey — Wed, 08 Jul 2026 03:20:30 +0000

In reply to LoveofHoliness. I make my biscuits with honey

By: Breland

Breland — Sun, 05 Jul 2026 22:06:00 +0000

In reply to LoveofHoliness. Yes, honey will work, but only 3/4 as much as sugar.

By: Carolina

Carolina — Tue, 12 May 2026 21:48:12 +0000

In reply to Felicia Joscelyn. You said this recipe will only work with buttermilk will it work if you "make buttermilk " adding lemon juice or vinegar to regular milk?