There’s something undeniably comforting about the aroma of freshly baked biscuits wafting through the kitchen. These whole wheat biscuits, made with fresh milled flour, are a staple in our homestead kitchen. They’re hearty, flavorful, and perfect for any meal of the day.
Why Whole Wheat?
Whole wheat flour retains all parts of the grain—the bran, germ, and endosperm—making it a more nutritious choice compared to refined white flour. It’s rich in fiber, vitamins, and minerals, contributing to a wholesome diet. Using whole wheat flour in biscuits adds a nutty flavor and a satisfying texture that pairs beautifully with both sweet and savory toppings.
This is the kind of recipe that you need to make over and over, until you know it by heart. Until it’s ingrained in your being and you can whip up a batch at a moment’s notice.
For a deeper understanding of the differences between whole wheat and white flour, check out How to Bake with Whole Wheat Flour vs All Purpose Flour.
The Magic of Freshly Milled Flour
Freshly milled flour is a game-changer in baking. By milling your own flour, you ensure maximum freshness and nutrient retention. The natural oils in the wheat are preserved, resulting in a richer flavor. There is so much goodness to milling your own flour, and until you take this step backwards it can be hard to see just how far we’ve come from real food.
For these biscuits, we recommend using soft white wheat berries for a milder taste and a soft crumb. I grind my wheat berries on the finest setting to make sure the biscuits turn out fluffy and soft.
If you’re new to milling, How to Mill Your Own Flour at Home: A Complete Guide offers a comprehensive introduction.
Sifting for Lighter Biscuits
Whole wheat flour can sometimes produce denser baked goods. And while I usually lean into this and embrace the hearty goodness, sometimes I want a “company” grade biscuit. To achieve lighter, fluffier biscuits, sifting is key. By sifting freshly milled flour, you remove larger bran particles, resulting in a finer texture. This simple step makes a significant difference in the final product, giving you tender biscuits that rise beautifully.
Sifting your fresh milled flour can be as simple as shaking it through a kitchen sieve prior to measuring. You’ll notice that the largest bran particles remain in the sieve, while a soft and light flour is filtered through. For me, this is the best of both worlds. Fresh, nutrient dense flour that’s been lightened up a bit!
Learn all about sifting freshly milled flour here!
Ingredients
- Whole Wheat Flour: Preferably freshly milled but store bought will work just fine!
- Baking powder
- Sea salt
- Sugar: I don’t add sugar to my biscuits if I’m using all white flour, but I find it necessary for whole wheat biscuits. It lightens them up a little.
- Cold butter, cut into small cubes
- Cold milk
- Heavy cream: Adding a little extra fat helps coat the flour, keeping the crumb soft and preventing gluten from forming.
- 1 egg: To lighten up our biscuits and add additional fat. This is another ingredient I only add when making whole wheat biscuits.
Instructions
- Preheat the Oven: Set your oven temperature to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease a cast iron skillet.
- Prepare the Dry Ingredients: In a large bowl, combine the sifted whole wheat flour, baking powder, baking soda, and salt.
- Cut in the Butter: Add the cold butter pieces to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- Add the Wet Ingredients: Pour in the cold buttermilk and honey (if using). Stir with a wooden spoon until just combined. The dough will be slightly sticky.
- Shape the Dough: Turn the dough onto a lightly floured surface. Gently knead it a few times to bring it together. Pat the dough into a rectangle about ¾ inch thick.
- Cut the Biscuits: Use a biscuit cutter or a drinking glass to cut out biscuits. Place them on the prepared baking sheet or skillet, touching slightly for soft sides or spaced apart for crispier edges.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown.
- Serve: Remove from the oven and let cool slightly. Serve warm with butter, homemade gravy, or your favorite jam.
Tips for Success
- Cold Ingredients: Ensure your butter and buttermilk are cold. This helps create flaky layers in the biscuits.
- Don’t Overwork the Dough: Handle the dough gently to avoid tough biscuits.
- Fresh Baking Powder: Using fresh baking powder ensures a good rise.
- Storage: Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them and reheat as needed.
Nutritional Information
These whole wheat biscuits are a wholesome addition to your meal. But more importantly, they’re delicious! I love feeling good about whipping up a batch of biscuits to go with our eggs or even a pot of soup. The longer I watch my family grow, I feel like I’m witnessing how important good carbs are for growing bellies and brains. I’m so thankful for recipes like this one that I can turn to time after time.
For more inspiration on using freshly milled flour, explore Our Favorite Recipes Using Freshly Milled Flour, which includes delightful options like Whole Wheat Pancake Recipe with Freshly Milled Flour and [Whole Wheat Chocolate Chip Cookies with Fresh Milled Flourthese biscuits are sure to become a beloved staple in your home.
Flaky Whole Wheat Biscuits
Ingredients
- 270 grams or 2 1/4 cups freshly milled whole wheat flour sifted
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 stick cold butter cut into small pieces
- ¾ cup cold milk
- 1 tablespoon heavy cream
- 1 whole egg
Instructions
- Preheat the Oven: Set your oven temperature to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease a cast iron skillet.
- Prepare the Dry Ingredients: In a large bowl, combine the sifted whole wheat flour, baking powder, baking soda, and salt.
- Cut in the Butter: Add the cold butter pieces to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- Add the Wet Ingredients: Pour in the cold buttermilk and honey (if using). Stir with a wooden spoon until just combined. The dough will be slightly sticky.
- Shape the Dough: Turn the dough onto a lightly floured surface. Gently knead it a few times to bring it together. Pat the dough into a rectangle about ¾ inch thick.
- Cut the Biscuits: Use a biscuit cutter or a drinking glass to cut out biscuits. Place them on the prepared baking sheet or skillet, touching slightly for soft sides or spaced apart for crispier edges.
- Bake: Bake in the preheated oven for 15-18 minutes, or until the tops are golden brown. Lift a “flap” off of the center biscuit to see that it is fully baked.
- Serve: Remove from the oven and let cool slightly. Serve warm with butter, homemade gravy, or your favorite jam.
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