Soft and FLUFFY 100% Whole Wheat Biscuits
This is an adaptation of Jill Winger from the Prairie Homestead Cookbook's amazing biscuit recipe. A few tweaks were needed in order to convert this to 100% freshly milled wheat.
Equipment
- Biscuit Cutter
- Flour Sifter
Ingredients
- 8 cups freshly milled soft white wheat flour
- 2 TB baking powder
- 2 tsp fine sea salt
- 4 TB sugar
- 1 cup cold butter cold lard may also be used
- 2-3 cups cold cultured buttermilk
Instructions
- Preheat oven to 450 degrees F
- Mill 6 cups soft white wheat berries to make about 8 cups freshly milled flour. Sift 8 cups flour.
- In bowl or mixer, combine all dry ingredients and gently mix.
- Add cut up butter or lard to dry ingredients. Mix with pastry cutter, two butter knives, etc until butter is mixed in to flour and resembles small pebbles.
- If using a mixer, switch to dough hook. Add about 1 to 1 1/2 cups of cold buttermilk. Gradually add a little more buttermilk until a soft dough forms (See video for details)
- Roll out dough to about 1/2inch thick. Gently fold over in half. Cut biscuits with biscuit cutter or glass.
- Place on greased cookie sheet and bake for about 12-15 minutes until golden on top.
- Melt about 2 TB butter, brush on top of baked biscuits
Tried this recipe?Let us know how it was!