So glad to learn how to cut the butter into the flour. I got my mill and Bosch mixer and hard red and white wheat berries yesterday. Can't wait to begin making milled bread. I got my sourdough starter going this morning (Sunday, Oct 13th) So about five or six days before I can make sourdough bread. I so like learning from you. We always called the ugly biscuit the devil biscuit! lol don't know why ... lol All the best.
Making this right now as I am typing: Just made them and they're delicious 😋! Thanks! Couple things to mention: 1. That batch made 20 biscuits. 2. I didn't sift and they are light and fluffy! 3. Don't have a Bosch mixer but I have a kitchenaid standmixer and the whisk attachment did exactly what yours did and was the consistency of sand by 4 or 5 minutes. 4. It only takes 5 cups of wheat berries to make 8 cups of flour. 5. And I used 2 cups of cultured buttermilk. = the best biscuits ever and it was my very first time making biscuits! Made biscuits and sausage gravy for dinner just now.
Thanks so much, just the info I was looking for! I just receive my kichen-Aid grain attachment yesterday and ground my red hard wheat for bread I'm going to make and it ground out beautifully! When I saw this video I was hoping my blender attachment would work to blend the butter if I did this recipe, I didn't want to ruin my first time making these biscuits. Then I saw your comment! Can't wait to do it after I bake the bread. Thank-you!
That was a really nice job! Good presentation. I picked a tip I’ll share with you from another video. Take the two sticks of butter and stick them in the freezer. When frozen pull them out and rub them both through a box grader. Stick it back in the freezer before mixing.
I'm also a "southern" cook and very SHOCKED on the texture (pre-cooked) and then equally SHOCKED at the fluffy end result! Definitely impressed enough to change my go-to recipe!!
Recently inherited a grain mill and have always loved homemade breads, biscuits, and other baked goods. I stumbled across this channel and love all the insights you have to offer! I tried this recipe and 'mashed it up' with another recipe--adding in elements from another. Oh, myyyyyy...absolutely amazing!!! The add ins included 1 finely chopped apple (2 would have been better), crumbled bacon (6 slices, will use about 8 to 10 next time), grated sharp cheddar cheese (about a cup of sharp white, needs more, so will likely double that) and fresh rosemary finely chopped (1/4 cup, which seems to be just right). A stronger cheese would probably work better, like an extra sharp cheddar or asiago, but it was still wonderful. This will be a staple recipe in my kitchen. Thank you so much for making these videos and posting recipes and tips!!! Looking forward to milling more grains and baking more fresh bread.
First time using soft white wheat and first time making your biscuits. My recipe I usually use with store bought flour is very similar to this recipe. My husband loved the biscuits and I made sausage gravy with the milled flour too
I'm new to milling and this was perfect. I was nervous about using measuring cups instead of weight, but using 4 cups (I halved it) was perfect. This will now be my go-to recipe. Thank you so much for posting! I did use a mix of butter and leaf lard and I baked in cast iron.
I'm so happy it turned out so well :-) I know there is much debate out there about measuring vs. weighing. For me - I have a ton of people to feed in my house and I like to go as easy as I can especially since I'm already cooking so much from scratch lol I've also done a mixture of butter and lard, but way to go leveling it up cooking in a cast iron! I haven't tried that yet, but I will certainly have to do that now!
So yummy! So against my better judgement, I decided to try this recipe a totally different way when I haven't even gotten around to doing the regular biscuits yet! Ya'll know how that usually goes...lol. But it's OK cause it turned out amazing! I needed a topping for a casserole I wanted to make. A turkey/ranch/bacon thing. So I made the dough ( 1/2 the recipe) and instead of rolling it out I just spooned it over the top like dumplings or drop biscuits and it was soooooooo good! The dough was a little wet and if I were rolling it out I would've added more flour but since I wasn't I left it that way and it was a perfect biscuit topping. Some day very soon there's a long day in my future of making a quadruple batch of these and after cutting instead of baking will freeze individually and then put in freezer bags for fast easy biscuits. Thank you so much for this. I was so tired of feeling like I need to cut out all bread products from our diet and feeling guilty when we eat them. It's so awesome making biscuits and cornbread and feeling like I'm taking great care of myself and my family and feeding them so healthy!!
My mom made wonderful biscuits. We always called that the funny biscuit. Us kids would fight over who got the funny biscuit. I am eager to try this recipe.
My grandmother gave me a rolling pin for my wedding shower gift. Her mother_in_ law gave her one in 1927. They were given to keep our husband's in line! LOL 47 years later, I haven't used it on him 😂😂😂
I made these. I live in an apartment and have little room in my kitchen and don’t have a mixer or wheat grinder anymore so I do it all by hand. A few tips and suggestions. Freeze butter and grate. If you don’t have a mixer it’s the only way to go. Make 1/2 the recipe for a smaller family size. It’s incredibly hard to mix that large of a batch by hand. I sifted my store bought white wheat organic flour. And it didn’t pull any fiber out (was already very sifted) so I was working with a full 8 cups of flour and it was not enough butter or buttermilk to suffice. So I had to grate another 1/2 cube of butter and add more liquid. I also added 1 cup of my sourdough starter to the milk. They definitely don’t have enough salt. Next time I will add salted butter. Half the recipe. Double the salt. Use honey in my liquid instead of sugar and add extra honey to add more flavor to the liquid Ingredients, using sourdough starter as a portion of the butter milk. It would be great to do the recipe with the flour measured out after sifting and grinding to have a clearer idea how much flour is actually going into the recipe. I will also add some gratings of butter between the dough when I fold it over so it bakes into the biscuits. They were pretty good. But a little dry and flavorless because of having a full 8 cups of flour. I put all 3 cups of butter milk in with 1/2 c of starter and still had to add more milk and starter to get the dough to come together. Then I rolled the dough in flour on the counter to balance the little bit of stickiness to get the texture right. It’s a good starting place. But I have some work to fo to perfect. I have 2 balls of Dough freezing left over to make another day as it was way too much for my family. Mine seemed to make WAY MORE Dough Then the total number of biscuits cut here. And they were too thick. I will roll much thinner next time as they are very filling. When I thaw my leftover dough I will add some more salted butter between laters after I roll and fold in some more salt after thawing.
I made these biscuits yesterday and they are delicious! I only have a hand grinder. Was a lot of work but worth it. I ordered an electric stone grinder like the one you have so it'll be a lot easier next time.
They were fantastic…thank you. The recipe is almost exactly like the one I used with AP flour…no more of that. I may try cutting back in the sugar next time. You were right about the buttermilk… I cut your recipe in half but still used a cup and a half of buttermilk with only 4 cups of flour. But they were perfect light fluffy and layered high… So happy to find a recipe that works great with a freshly milled wheat. Thanks again!
That's the idea! I just hope all my years of experimenting will help others not have to go through the same trial and error. You can just skip a decade of flops and go straight to making amazingly tasty and nutritious things for your family!
OK! I made some delish sourdough white wheat biscuits this morning (different recipe, I know) and they didn't rise much at all, but oh SO GOOD. I'll have to try this next time, I didn't know I needed to sift the flour, it may help that next time. I will try out your recipe though.
She did very briefly mention you can make your own, but, yes, I make my own all the time and we still love the results. ;) I just wouldn't want people to be scared away from making these because they didn't have store-bought cultured buttermilk in the fridge. Milk and vinegar still do the trick. :)
@@skyracer7878they do indeed I never buy buttermilk for the past 42 yrs of motherhood, for pancakes either And u can just use baking soda too. It reacts with the vinegar or buttermilk so no baking powder needed. Baking powder expires so quick but soda seems not to.
I know this is an old video, but HELLLLLOOOOOO Felicia! These are delicious! I know biscuits…..I have my sausage gravy biscuit… my sandwich biscuit …. my strawberry shortcake biscuit and … my flaky, only butter and honey biscuit. Unless I run out of wheat berries I will only be making just this one from now on. They may not flake up like my butter & honey biscuit, but they taste so much better I don’t care. Thanks for turning me onto freshly milled grains. Please please please I now need a perfected sourdough bread recipe. ❤
Yes! I make baking powder biscuits for strawberry shortcake too! I do use half flour and half soft flour but it’s a dessert (and a rare one) from my childhood. Mmmmmm warm n buttered n slightly sweet with warm sugar-macerated strawberries, just a dollop of fresh whipped cream needed and heaven enters my mouth. This tied with peach pie for my dad’s favorite desserts of all time.
Felica, your biscuits looks beautiful and delicious. What a great idea to fold the dough before cutting them to make them stand taller😊Just curious if we can use the bran that you sifted and discarded in feeding our sourdough starter? Thank you so much for all your hard work, so appreciate you❤
This is my favorite video so far. Doing eggs and biscuits tonight, in fact. You know, I wonder if you require less buttermilk because with the warm flour the butter melts into it rather than staying in small pieces? I love that you dont need to treat the dough with kid gloves. A lot of recipes stress how you should just barely handle the dough, but yours look amazing! Yeah, that last little biscuit, kinda different and ugly. Every family has one. I think I'm that biscuit in mine.😅
Lol thanks so much, Lauren!! Let me know how these biscuits turn out. And I totally understand what you mean about handling dough with kid-gloves. With the amount of mouths we have to feed, we don’t have time for that! 😄
I freeze uncooked biscuits all the time! I make a big batch of plain biscuits and a big batch with shredded sharp cheddar and a dash of garlic salt (great for dinner or with soup). Freeze on a cookie sheet and then put in ziploc freezer bags. Great to take out just however many you need. Bake frozen at 450. I used to bake them touching each other, but don’t find that necessary.
I just made biscuits this week (finally bought a pastry cutter) but I had to settle for a half whole wheat/half ap flour recipe. Can’t wait to try!!!!!!
Felicia, is there any way to include in your videos what setting we grind things on? I know for yeast breads we should grind the berries medium. And for cookies we grind fine. But what about biscuits? Since this channel is about teaching people how to grind our own , and the recipes from that, could you include info (at least with each specific recipe) what level we should be grinding at? Thanks for all your helpful knowledge!
@@GrainsandGrit Interesting! The manual for my grinder is where I got the info to grind medium for yeast breads and fine for cookies so thats all I had to go off of- I guess that made sense at the time. But made it confusing for all the in-between stuff like biscuits. (Which, Jill Winger's biscuits have always been my go-to, too) ;) I will have to try a finer setting for the bread and see what happens! I really appreciate your channel for trying to convert recipes. Keep up the good work and God bless!
Thank you for your video! I don't mill my flour, but I do use whole grain flour. And I like to get other ideas from different recipes. I LOVE your explanation about where the wheats grow best and why that determined why the different regions are known for different types of bread! That's fascinating, and makes total sense! But it had never occurred to me. 💜
Brand new to milling my own flour but have been baking for years. I have a knock off Hardees biscuit recipe using all-purpose flour that has been my go-to for many years. Can't wait to try your recipe! You mentioned that yours don't brown on top... I wonder if you brushed the tops with milk before you baked them if that would brown them. That's the way I make my regular flour biscuit recipe. Anyway, I'm totally excited to have found your channel and can't wait to try some of your recipes with home milled flour.
Haha, when I botch a baked good, my birds and squirrels are in heaven when I put it out. In fact, if I end up not being satisfied with a cookie (especially my almond cut out cookies) they love it! The birds can’t get enough! I’m guessing, anything made with wheat berries instead of dead flour from the store will be a hit with people and critters alike.
I did everything exactly (i think) as you did but in half. The dough came out just like yours on video including rolled and cut. The baked biscuit also looked the same. However, the texture is odd to me. It felt like the biscuit was turning back into flour while chewing. Out of the 3 cups of soft white I milled, I sifted out 55g of bran, leaving me with 520g of sifted flour. I'm not sure if that's really the texture it's supposed to be, so I'm not sure what adjustment I need to make them better. I used a Mockmill Lino 200 on the finest setting. Any ideas?
Sorry you're having difficulty. I wish I could answer every question on here!! Are you in our exclusive membership group, The Grainie Bunch? It's an incredibly supportive community, and I do troubleshoot one-on-one in there. Check it out: www.grainsandgrit.com/thegrainiebunch
Where is your recipe? I scrolled to the bottom but didn't see it. Thanks, I can't wait to try the biscuits out. I haven't found THAT recipe yet that hubby loves.
When my momma taught me to make biscuits she said to add buttermilk until it looks and feels right. Due to our humidity here in the south the liquid will vary every time you make biscuits.
Can you tell me what setting you would use with a nutrimill classic. I put mine on the same setting as I would have for a loaf baked in the zojuroshi. Should have made it finer?
I would save the left over sifted stuff for cookies.;) If you need a good brownie cookies recipe... 7.5 cups granulated sugar 5 cups of cocoa powder. I combine 50/50 alkalized/american 3 cups of flour - Fresh ground preferred. 12 large eggs 2 tablespoons baking powder 2 teaspoons salt 3 cups of chocolate chips 1 tablespoon vanilla 2.5 cups of oil 1. Mix the dry goods including chocolate chips in the Bosch mixer using the dough hook. 2. In a seperate bowl put wet ingredients and mix. 3. Pour wet ingredients into dry ingredients and turn on the Bosch. Use common sense and mix it. 4. Bake at 350 for 7-8 minutes depending on oven/humidity and altitude. After cookies cooled you can break them up layered chunks in a flat dish and cover them in pudding for a brownie pudding cake.
@@GrainsandGrit My kids love it. My wife loves it. I love it.;) You can also use a combination of chocolate chips. I have tried 50/50 semi/milk. 33/33/33 of Carmel bits, dark choc and milk choc. But I hope you enjoy.
Would it be possible to get this recipe in a way it can be printed? It sounds wonderful and I am the proud but intimidated owner of a new Bosch used only once so far.
I am just curious - why don't you want the bran from the wheat? It is sooo full of vitamins and minerals! If you are going to sift it out, you may as well just use packaged white flour!
Lol Not at all. This does NOT produce white flour. There is still plenty of bran and germ still in there, you can see it. I maybe remove 10-15%. Sifting also aerates the flour too to make it lighter. You can’t make white flour at home with a sifter like this. That’s industrial mills that make white flour like in the store.
I have a question… Newby to grinding my wheat- would you grind on bread or pastry setting?? I ask because I have a terrible tendency to forget to switch that lever and have made muffins and cookies now 2 times and didn’t grind on pastry and have made grainy cookies and muffins. Off the top of my head I would assume the bread setting on my wonder mill but it’s worth asking. Love your channel and thank you for helping us all move towards a better way ❤
Hmm, yeah, you might need to use a finer setting. By the way, are you in our private membership group yet? We troubleshoot and help each other out with stuff like this: bit.ly/3ta2LTc
@@GrainsandGrit thanks. Have you heard of the grain grinder being so hot that it takes out the nutrients. I was reading reviews online and one review was saying they liked how it didn’t heat up soo much that it took the nutrients out of the flour.
I have heard that being the REASON to get an actual grain mill. Grain Mills like the Wondermill, Nutrimill, etc are specifically made for grinding grains. They don’t get so hot they destroy nutrients. On the contrary, be careful using other devices, like a Vitamix blender. It definitely can grind up grains, but possibly gets so hot it can start cooking out nutrients. I’ve never thoroughly researched this, but I’ve heard about it and it makes sense to me. I have a Vitamix and it can definitely heat things up! Because of that, anyone who is using a Vitamix I tell them to grind up grains in small increments so it doesn’t take too long to grind it up, thus not getting too hot. Hope that makes sense 😄
I know, right??? When I discovered this it was a game changer. I am way more likely to make biscuits now that it doesn't take half my life to cut in the butter lol
We can use pastry cutters pretty efficiently here But we don’t make biscuits or pie crusts that often. I wouldn’t trade my DLX (now called Ankasarum) for the world tho, for yeast breads and other attachment abilities!
Lily’s is all soft flour, thus why biscuit makers like it. Light n fluffy mean better to them. Totally a cultural thing. Bread isn’t supposed to be fluffy blech
Well I just finished making these and i didn’t get the results everyone else seemed to. I have recently got down making bread using fresh milled wheat. I was so excited to try this recipe. This was the first time using soft wheat so I was hopeful. I did sub kefir for buttermilk but I don’t think that was my problem. Before this anytime I tried whole wheat biscuits they came out crumbly, couldn’t really put jelly or anything on them. These didn’t do that, so some improvement there. This is going to sound crazy, but mine are never done in 15 min, and not usually 20 min either. They always still seem to have too wet of a middle and don’t look ready on top, and I cook them longer. But then I’m not sure if I’m over baking them? They aren’t fluffy and didn’t really rise at all. I just can’t seem to get this right. Any suggestions?
Wonder if I could sub something for the buttermilk. Dairy allergy prevent me from using it. Just getting into milling and baking fresh. Enjoy your videos.
U could try water and canned coconut milk, 1/2 & 1/2 ratio Along with 1 tbsp vinegar per 1 cup water The coconut milk is going to flavor it tho U may even try water & the vinegar! Almond milk etc have nothing to them but colored water.
New to this. My first try cooking bread stuff.. this looked so good had to try it. Milled soft white,added butter,, 1 3/4 cup buttermilk and all that other stuff. Cooked it 15 min. Still a bit soggy in the middle. Cook another 10 min. And let it set half hour. Not fluffy, kinda hockey puckish. Tasted great, loved it. Wasn't too do it again. Just wonder what I might have done better. Any idea.
Am learning how to bake breads with WW fresh milled flour. But, the biscuits are not coming out the way I want. Using half of the amount you are using, but the same recipe, with soft white wheat flour, they have a grainy feel to them as though I were eating grass. Taste is OK, but I can't get them the soft texture I like in biscuits. Any suggestions?
Hmm, you might be just experiencing the texture of whole grains. Now, I do sift a bit. But it only removes maybe 50% of the bran. It makes them softer and fluffier, but you don't want to take out too much. Bran is so good for your digestion.
i posted before i read yours, but i had a similar issue using 1/2 recipe. I used a Mockmill Lino 200 at finest setting. Mine came out just like the video, but the texture was one where it seemed to turn back into flour while chewing, rather than a more bread-like texture using AP flour. I think it's the 100% soft white for my problem. If I experiment again, I might try using 80% soft and 20% hard white for a little more protein/gluten to see if that helps.
Y’all It’s whole grain It’s not squishy frog spit Wonder bread biscuits! There’s texture, yes. It’s called HEALTH. It tastes better than melting texture (which I can’t understand why ppl want grains to melt other than they were told it supposed to when a child)
That is a valid question. First of all, I can assure you, I am not removing much of the bran and germ at all. If I was to guess, I am removing maybe 20% if even that. I sift it to get a little of the bran and germ out to lighten it a bit, plus sifting also lightens the flour as well. If you look at really old recipes, many of them call for sifting the flour for their cakes, cookies, biscuits, etc to make it lighter but unless it's been sifted with those big steel rolling mills, it is not super refined white flour. In spite of me removing some of the bran and germ it is still a whole grain flour. I never added any white flour at all. If you were to compare this freshly milled flour to the "whole wheat" flour bought from the store this is nothing like it. Freshly milled flour is still alive. Whole wheat flour from the store is dead. And FYI, endosperm is the starch. It's what white flour is made of and that is not being sifting out. :-) I hope this makes sense!
I thought when you were are using whole-grain flour that you use less. You are saying you use more per ratio of measurement of your whole grain flour, and all purpose white flour? Please clarify because I always thought that you would cut back on the amount of flour, because of the added fiber, so it needs more liquid?
Made these today and they were really tasty! Are they a heavy biscuit? Mine were. Not a big deal in that they were still very good but was expecting a little fluffier biscuit. Just trying to see if I did something wrong.
They will never be as light as biscuits made from all-purpose flour. However, these shouldn't be super dense. They will be "heavier" as in they will weigh more than an actual Hardee's biscuit, but they are fairly light and fluffy for being made with 100% freshly milled wheat. Do know that the more buttermilk you add, the "lighter" these will be. You're still going for a dough you can roll out, but I add it until the dough is just pulling away from the sides of my mixer but it feels very soft and moist. The dough should feel fairly soft and be able to roll out with a light dusting of flour to help it along.
I've lived in the South for 40 years and I've never heard anybody say "Slap your Mama.” ... I'm sure the recipe is good, likely will try it, grind my own grain, but I've never spoken ”Bubba!"
@@GrainsandGrithaven't been living in the right places? Look up PINE HALL, NORTH CAROLINA. Worked in that town for 9 years, a town without A stoplight. My bubba bona fides are just GODDAMN dandy. They just got their first Dollar General. That also speaks volumes. DG equals Redneck Walmart The problem is that Southerners think that stupid, simplistic idioms equate to repartee.
Thank you SO much for your videos! I’m new to milling & just bought the mill attachment for my Kitchenaid… baby steps… QUESTION: is it possible to cut in the butter using Kitchenaid whisk?
So glad they're helping! And yes, you can probably cut the butter with a Kitchen Aid whisk attachment. Just watch it to make sure it all incorporates well :-)
Did I miss it? Do you butter your cookie sheet? I've never done that... If so, could I use parchment paper instead? I use it to line my bread pans when I make quick breads & it works great so... just wondering.
@@GrainsandGrit I would think people do everything with fresh milled it’s just I didn’t know which grain. I had some left over soft white from making your chocolate chip cookie recipe that I put in freezer. Just put in my beans to thicken and it’s perfect! But yes, newbie enquiring minds wanna know! Lol
Hi, can I use buttermilk powder, and mix that, get it cold? I'm sorry if thats a stupid question but I've never used buttermilk powder and bought some for my 'emergency pantry'. I can buy buttermilk but not if we can't get to the grocery, ya know, if there is an apocolyptic event.
I have used buttermilk powder no problem in my recipes. I haven't used it with biscuits, but I have used it in my muffin or pancake recipe just fine :-)
Mine turned out heavy and floury. The only thing I did that might have been different was use low fat buttermilk. Could that have been the problem? Thanks for any help. :)
Aww, I'm sorry you're having difficulty. I wish I could solve every problem on here!! Are you in our exclusive membership group, The Grainie Bunch? It's an incredibly supportive community, and I do troubleshoot one-on-one in there. Check it out: www.grainsandgrit.com/thegrainiebunch
Yes you probably could if you have a stone grind mill (not an impact mill), but it's not a lot of bran that is being sifted out. There is still plenty left in the biscuits.
Ooooo darn it I fell for it and added too much butter milk! Lol and had to compensate with the rest of the flour! The texture was nice it wasn’t sticky, but it didn’t crack at all when rolling like yours did so it had more moisture. I ended up with 18 biscuits- same size cutter as yours. So they didn’t cook as fast and the center was doughy. So the 2nd pan I’ve turned the temp down and leaving them in longer so they don’t brown as fast, yet get done in the center. I hope. I wasn’t much of a baker before I started fresh milling less than a month ago so I don’t even know if my logic is even logical!😂 trial and error!!! Pray for me y’all!!
If I wanted to freeze for make ahead or to pull out a couple at a time to bake , can I freeze after cutting out ,what temp and time to bake them at ? I hope I didn’t make that clear as mud .
I’m trying this today . Have some par freezing to put in a bag . I will let you know how it works out . These are delicious! Thank you for the video !!
So glad to learn how to cut the butter into the flour. I got my mill and Bosch mixer and hard red and white wheat berries yesterday. Can't wait to begin making milled bread. I got my sourdough starter going this morning (Sunday, Oct 13th) So about five or six days before I can make sourdough bread. I so like learning from you. We always called the ugly biscuit the devil biscuit! lol don't know why ... lol All the best.
Making this right now as I am typing:
Just made them and they're delicious 😋! Thanks! Couple things to mention:
1. That batch made 20 biscuits. 2. I didn't sift and they are light and fluffy! 3. Don't have a Bosch mixer but I have a kitchenaid standmixer and the whisk attachment did exactly what yours did and was the consistency of sand by 4 or 5 minutes. 4. It only takes 5 cups of wheat berries to make 8 cups of flour. 5. And I used 2 cups of cultured buttermilk. = the best biscuits ever and it was my very first time making biscuits! Made biscuits and sausage gravy for dinner just now.
That's awesome!!
Thanks so much, just the
info I was looking for! I just receive my kichen-Aid grain attachment yesterday and ground my red hard wheat for bread I'm going to make and it ground out beautifully! When I saw this video I was hoping my blender attachment would work to blend the butter if I did this recipe, I didn't want to ruin my first time making these biscuits. Then I saw your comment! Can't wait to do it after I bake the bread. Thank-you!
@@lynncampbell6237 glad to be of assistance
Thanks for these tips!
Thank you for sharing your tips!!
The wheat bran makes a lovely bread crust sprinkle, as well as a hearty porridge.
I use frozen butter and grate it in. It's almost perfectly sized
I do that, too 👍🏻
That was a really nice job! Good presentation. I picked a tip I’ll share with you from another video. Take the two sticks of butter and stick them in the freezer. When frozen pull them out and rub them both through a box grader. Stick it back in the freezer before mixing.
I'm also a "southern" cook and very SHOCKED on the texture (pre-cooked) and then equally SHOCKED at the fluffy end result! Definitely impressed enough to change my go-to recipe!!
Yay!!!! You know it’s a good recipe when Southern cooks approve! Lol
Recently inherited a grain mill and have always loved homemade breads, biscuits, and other baked goods. I stumbled across this channel and love all the insights you have to offer! I tried this recipe and 'mashed it up' with another recipe--adding in elements from another. Oh, myyyyyy...absolutely amazing!!! The add ins included 1 finely chopped apple (2 would have been better), crumbled bacon (6 slices, will use about 8 to 10 next time), grated sharp cheddar cheese (about a cup of sharp white, needs more, so will likely double that) and fresh rosemary finely chopped (1/4 cup, which seems to be just right). A stronger cheese would probably work better, like an extra sharp cheddar or asiago, but it was still wonderful. This will be a staple recipe in my kitchen.
Thank you so much for making these videos and posting recipes and tips!!! Looking forward to milling more grains and baking more fresh bread.
My pleasure, and welcome! :-)
First time using soft white wheat and first time making your biscuits. My recipe I usually use with store bought flour is very similar to this recipe. My husband loved the biscuits and I made sausage gravy with the milled flour too
I'm new to milling and this was perfect. I was nervous about using measuring cups instead of weight, but using 4 cups (I halved it) was perfect. This will now be my go-to recipe. Thank you so much for posting! I did use a mix of butter and leaf lard and I baked in cast iron.
I'm so happy it turned out so well :-) I know there is much debate out there about measuring vs. weighing. For me - I have a ton of people to feed in my house and I like to go as easy as I can especially since I'm already cooking so much from scratch lol I've also done a mixture of butter and lard, but way to go leveling it up cooking in a cast iron! I haven't tried that yet, but I will certainly have to do that now!
Love the idea a baking biscuits in my cast iron!
So yummy!
So against my better judgement, I decided to try this recipe a totally different way when I haven't even gotten around to doing the regular biscuits yet! Ya'll know how that usually goes...lol. But it's OK cause it turned out amazing!
I needed a topping for a casserole I wanted to make. A turkey/ranch/bacon thing. So I made the dough ( 1/2 the recipe) and instead of rolling it out I just spooned it over the top like dumplings or drop biscuits and it was soooooooo good!
The dough was a little wet and if I were rolling it out I would've added more flour but since I wasn't I left it that way and it was a perfect biscuit topping.
Some day very soon there's a long day in my future of making a quadruple batch of these and after cutting instead of baking will freeze individually and then put in freezer bags for fast easy biscuits.
Thank you so much for this. I was so tired of feeling like I need to cut out all bread products from our diet and feeling guilty when we eat them.
It's so awesome making biscuits and cornbread and feeling like I'm taking great care of myself and my family and feeding them so healthy!!
You go!!
My mom made wonderful biscuits. We always called that the funny biscuit. Us kids would fight over who got the funny biscuit. I am eager to try this recipe.
My gma called it the man biscuit lol …she rolled it into a log
I’ve never been a successful biscuit maker even though I’m a southerner 🤦♀️ now I have a motivation to try again. ❤️ love you Felicia
Let me know how it goes!
@@GrainsandGrit the cream of wheat was awesome. Not even the same category as the store-bought stuff.
I just made these with sifted spelt(cause i dont grow white wheat in ND) these turned out amazing!!!
Wonderful!
Finally tried this recipe and it was delicious! Thank you so much for figuring this out for all of us! ❤️ Blessings to you and your family!
Thrilled it turned out well for y'all!
My grandmother gave me a rolling pin for my wedding shower gift. Her mother_in_ law gave her one in 1927. They were given to keep our husband's in line! LOL 47 years later, I haven't used it on him 😂😂😂
I use soft white winter wheat for all non yeast baked goods including griddle breads (pancakes, waffles, Johnny cakes)
I made these. I live in an apartment and have little room in my kitchen and don’t have a mixer or wheat grinder anymore so I do it all by hand.
A few tips and suggestions. Freeze butter and grate. If you don’t have a mixer it’s the only way to go. Make 1/2 the recipe for a smaller family size. It’s incredibly hard to mix that large of a batch by hand.
I sifted my store bought white wheat organic flour. And it didn’t pull any fiber out (was already very sifted) so I was working with a full 8 cups of flour and it was not enough butter or buttermilk to suffice. So I had to grate another 1/2 cube of butter and add more liquid.
I also added 1 cup of my sourdough starter to the milk.
They definitely don’t have enough salt.
Next time I will add salted butter. Half the recipe. Double the salt.
Use honey in my liquid instead of sugar and add extra honey to add more flavor to the liquid Ingredients, using sourdough starter as a portion of the butter milk.
It would be great to do the recipe with the flour measured out after sifting and grinding to have a clearer idea how much flour is actually going into the recipe.
I will also add some gratings of butter between the dough when I fold it over so it bakes into the biscuits.
They were pretty good. But a little dry and flavorless because of having a full 8 cups of flour.
I put all 3 cups of butter milk in with 1/2 c of starter and still had to add more milk and starter to get the dough to come together. Then I rolled the dough in flour on the counter to balance the little bit of stickiness to get the texture right.
It’s a good starting place. But I have some work to fo to perfect.
I have 2 balls of
Dough freezing left over to make another day as it was way too much for my family. Mine seemed to make WAY MORE Dough Then the total number of biscuits cut here. And they were too thick. I will roll much thinner next time as they are very filling.
When I thaw my leftover dough I will add some more salted butter between laters after I roll and fold in some more salt after thawing.
Good for you!
I just tried this recipe out and the biscuits were so delicious!
I can't wait to try these biscuits! They look amazing!!
I made these biscuits yesterday and they are delicious! I only have a hand grinder. Was a lot of work but worth it. I ordered an electric stone grinder like the one you have so it'll be a lot easier next time.
Wonderful!
They were fantastic…thank you.
The recipe is almost exactly like the one I used with AP flour…no more of that. I may try cutting back in the sugar next time. You were right about the buttermilk… I cut your recipe in half but still used a cup and a half of buttermilk with only 4 cups of flour. But they were perfect light fluffy and layered high… So happy to find a recipe that works great with a freshly milled wheat. Thanks again!
Wonderful! Enjoy!
Thank you for doing all of the testing for us! They look amazing
That's the idea! I just hope all my years of experimenting will help others not have to go through the same trial and error. You can just skip a decade of flops and go straight to making amazingly tasty and nutritious things for your family!
Thank you for sharing! Can’t wait to try!
OK! I made some delish sourdough white wheat biscuits this morning (different recipe, I know) and they didn't rise much at all, but oh SO GOOD. I'll have to try this next time, I didn't know I needed to sift the flour, it may help that next time. I will try out your recipe though.
If you don't have buttermilk handy, you can add a little vinegar to regular milk. Works good.
In my experience, it’s not as good as actual cultural buttermilk 😄
She did very briefly mention you can make your own, but, yes, I make my own all the time and we still love the results. ;) I just wouldn't want people to be scared away from making these because they didn't have store-bought cultured buttermilk in the fridge. Milk and vinegar still do the trick. :)
@@skyracer7878they do indeed
I never buy buttermilk for the past 42 yrs of motherhood, for pancakes either
And u can just use baking soda too. It reacts with the vinegar or buttermilk so no baking powder needed. Baking powder expires so quick but soda seems not to.
I'm excited to try this. I don't make excellent biscuits to start with. I never was able to make a whole wheat biscuit recipe that I liked.
Butter makes everything better! Thank you for this video I have learned a lot that I will definitely try when I make biscuits again
Just tried this recipe and turned out great! I didn’t sift and they were still fluffy! Thank you !
Wonderful!!!!
I know this is an old video, but HELLLLLOOOOOO Felicia! These are delicious! I know biscuits…..I have my sausage gravy biscuit… my sandwich biscuit …. my strawberry shortcake biscuit and … my flaky, only butter and honey biscuit. Unless I run out of wheat berries I will only be making just this one from now on. They may not flake up like my butter & honey biscuit, but they taste so much better I don’t care. Thanks for turning me onto freshly milled grains. Please please please I now need a perfected sourdough bread recipe. ❤
Oh good!!
Yes! I make baking powder biscuits for strawberry shortcake too! I do use half flour and half soft flour but it’s a dessert (and a rare one) from my childhood. Mmmmmm warm n buttered n slightly sweet with warm sugar-macerated strawberries, just a dollop of fresh whipped cream needed and heaven enters my mouth. This tied with peach pie for my dad’s favorite desserts of all time.
Felica, your biscuits looks beautiful and delicious. What a great idea to fold the dough before cutting them to make them stand taller😊Just curious if we can use the bran that you sifted and discarded in feeding our sourdough starter? Thank you so much for all your hard work, so appreciate you❤
Thank you so much 🤗
They look amazing. Next on the list. Just received my grain mill yesterday late afternoon. Boy, am I going to be busy. 😊
This is my favorite video so far. Doing eggs and biscuits tonight, in fact.
You know, I wonder if you require less buttermilk because with the warm flour the butter melts into it rather than staying in small pieces? I love that you dont need to treat the dough with kid gloves. A lot of recipes stress how you should just barely handle the dough, but yours look amazing!
Yeah, that last little biscuit, kinda different and ugly. Every family has one. I think I'm that biscuit in mine.😅
Lol thanks so much, Lauren!! Let me know how these biscuits turn out. And I totally understand what you mean about handling dough with kid-gloves. With the amount of mouths we have to feed, we don’t have time for that! 😄
I'd love to try freezing these before baking and baking from frozen like the Pillsbury ones in the store. I love making my own convenience foods.
I freeze uncooked biscuits all the time! I make a big batch of plain biscuits and a big batch with shredded sharp cheddar and a dash of garlic salt (great for dinner or with soup). Freeze on a cookie sheet and then put in ziploc freezer bags. Great to take out just however many you need. Bake frozen at 450. I used to bake them touching each other, but don’t find that necessary.
Have you ever basted them with browned butter?? It will take your biscuits to a whole new level. I serve them with browned butter as well
Excellent idea!
I just made biscuits this week (finally bought a pastry cutter) but I had to settle for a half whole wheat/half ap flour recipe. Can’t wait to try!!!!!!
It's delicious and you'll never go back!
Cut them with an old ’mater can.
Great video & recipe! Thanks! I'm just getting into milling- I really looking forward to all of your content!
Thanks, welcome aboard!
My soft white wheat berries are on there way from pleasant hill farm so excited
Soft white wheat berries are why the south are known for there biscuits l, vs the hard red wheat of the north. Very cool stuff
Hard red spring wheat makes the bomb yeast bread!
I am going to try this recipe. Thank you!
Do let me know how it turns out! 😄
Don’t forget to mark the soft white wheat! It makes a huge mess!
Use my sifted “discard” to keep my biscuits from sticking. It ends up on the bottom of biscuits. I’m anxious to try the biscuit recipe. Thank you
Ah that's a great idea!
Felicia, is there any way to include in your videos what setting we grind things on? I know for yeast breads we should grind the berries medium. And for cookies we grind fine. But what about biscuits? Since this channel is about teaching people how to grind our own , and the recipes from that, could you include info (at least with each specific recipe) what level we should be grinding at? Thanks for all your helpful knowledge!
It's almost always fine. There's really no need to change those settings for most breads. It will always be fine flour you're going for.
@@GrainsandGrit Interesting! The manual for my grinder is where I got the info to grind medium for yeast breads and fine for cookies so thats all I had to go off of- I guess that made sense at the time. But made it confusing for all the in-between stuff like biscuits. (Which, Jill Winger's biscuits have always been my go-to, too) ;) I will have to try a finer setting for the bread and see what happens! I really appreciate your channel for trying to convert recipes. Keep up the good work and God bless!
Thank you for your video! I don't mill my flour, but I do use whole grain flour. And I like to get other ideas from different recipes.
I LOVE your explanation about where the wheats grow best and why that determined why the different regions are known for different types of bread! That's fascinating, and makes total sense! But it had never occurred to me. 💜
You are so welcome!
The 'wonky' biscuit is what I always go for first... It's the best! lol
Nice and crispy!
I can’t wait to make these!
Brand new to milling my own flour but have been baking for years. I have a knock off Hardees biscuit recipe using all-purpose flour that has been my go-to for many years. Can't wait to try your recipe! You mentioned that yours don't brown on top... I wonder if you brushed the tops with milk before you baked them if that would brown them. That's the way I make my regular flour biscuit recipe. Anyway, I'm totally excited to have found your channel and can't wait to try some of your recipes with home milled flour.
Thanks for the tip!
Haha, when I botch a baked good, my birds and squirrels are in heaven when I put it out. In fact, if I end up not being satisfied with a cookie (especially my almond cut out cookies) they love it! The birds can’t get enough!
I’m guessing, anything made with wheat berries instead of dead flour from the store will be a hit with people and critters alike.
Yep!! I always tell people nothing goes to waste at our place. Either us, the chickens, the dog, or compost pile will take it 😄
Thank you! I can't wait to try this 😊
Thank you so much for a great video! I will be trying these!
You are so welcome!
Thank you! I can’t wait to try this. If I wanted cheddar and chive biscuits, could I just add it in without any other adjustments?
I would think so. Try it and let me know how it turns out!
So glad to hear this! I have Soft Wheat berries! Yay! I like using butter.
Thank you!!!!
I can’t wait to try this!!
I will be trying this recipe!
Those look amazing. Will try these soon!!
Did I miss the recipe- I don’t see it. Thanks - great video!
In the description.
Use bacon grease in place of lard or butter, best ever!
I did everything exactly (i think) as you did but in half. The dough came out just like yours on video including rolled and cut. The baked biscuit also looked the same. However, the texture is odd to me. It felt like the biscuit was turning back into flour while chewing. Out of the 3 cups of soft white I milled, I sifted out 55g of bran, leaving me with 520g of sifted flour. I'm not sure if that's really the texture it's supposed to be, so I'm not sure what adjustment I need to make them better. I used a Mockmill Lino 200 on the finest setting. Any ideas?
Sorry you're having difficulty. I wish I could answer every question on here!! Are you in our exclusive membership group, The Grainie Bunch? It's an incredibly supportive community, and I do troubleshoot one-on-one in there. Check it out: www.grainsandgrit.com/thegrainiebunch
Your biscuits are amazing!!
lol thank you for the praise! :-)
Where is your recipe? I scrolled to the bottom but didn't see it. Thanks, I can't wait to try the biscuits out. I haven't found THAT recipe yet that hubby loves.
When my momma taught me to make biscuits she said to add buttermilk until it looks and feels right. Due to our humidity here in the south the liquid will vary every time you make biscuits.
Agreed!
With AC in every house now, it’s not so much a thing now
Can you tell me what setting you would use with a nutrimill classic. I put mine on the same setting as I would have for a loaf baked in the zojuroshi. Should have made it finer?
Wow...never thought about the flour on the biscuits.
I would save the left over sifted stuff for cookies.;) If you need a good brownie cookies recipe...
7.5 cups granulated sugar
5 cups of cocoa powder. I combine 50/50 alkalized/american
3 cups of flour - Fresh ground preferred.
12 large eggs
2 tablespoons baking powder
2 teaspoons salt
3 cups of chocolate chips
1 tablespoon vanilla
2.5 cups of oil
1. Mix the dry goods including chocolate chips in the Bosch mixer using the dough hook.
2. In a seperate bowl put wet ingredients and mix.
3. Pour wet ingredients into dry ingredients and turn on the Bosch. Use common sense and mix it.
4. Bake at 350 for 7-8 minutes depending on oven/humidity and altitude.
After cookies cooled you can break them up layered chunks in a flat dish and cover them in pudding for a brownie pudding cake.
Oh my that sounds good, thanks!!! I’ll have to try it 😄
@@GrainsandGrit My kids love it. My wife loves it. I love it.;)
You can also use a combination of chocolate chips. I have tried 50/50 semi/milk. 33/33/33 of Carmel bits, dark choc and milk choc. But I hope you enjoy.
@@GrainsandGrit Also thank you for teaching me about sifting.
@@Veevslav1 Thanks again for the recipe! And you're welcome :-)
Would it be possible to get this recipe in a way it can be printed? It sounds wonderful and I am the proud but intimidated owner of a new Bosch used only once so far.
I am just curious - why don't you want the bran from the wheat? It is sooo full of vitamins and minerals! If you are going to sift it out, you may as well just use packaged white flour!
Lol Not at all. This does NOT produce white flour. There is still plenty of bran and germ still in there, you can see it. I maybe remove 10-15%. Sifting also aerates the flour too to make it lighter. You can’t make white flour at home with a sifter like this. That’s industrial mills that make white flour like in the store.
I have a question…
Newby to grinding my wheat- would you grind on bread or pastry setting??
I ask because I have a terrible tendency to forget to switch that lever and have made muffins and cookies now 2 times and didn’t grind on pastry and have made grainy cookies and muffins.
Off the top of my head I would assume the bread setting on my wonder mill but it’s worth asking.
Love your channel and thank you for helping us all move towards a better way ❤
Hmm, yeah, you might need to use a finer setting. By the way, are you in our private membership group yet? We troubleshoot and help each other out with stuff like this: bit.ly/3ta2LTc
Love these videos. I’m going to try it.
Let me know how it turns out :-)
@@GrainsandGrit thanks. Have you heard of the grain grinder being so hot that it takes out the nutrients. I was reading reviews online and one review was saying they liked how it didn’t heat up soo much that it took the nutrients out of the flour.
I have heard that being the REASON to get an actual grain mill. Grain Mills like the Wondermill, Nutrimill, etc are specifically made for grinding grains. They don’t get so hot they destroy nutrients. On the contrary, be careful using other devices, like a Vitamix blender. It definitely can grind up grains, but possibly gets so hot it can start cooking out nutrients.
I’ve never thoroughly researched this, but I’ve heard about it and it makes sense to me. I have a Vitamix and it can definitely heat things up! Because of that, anyone who is using a Vitamix I tell them to grind up grains in small increments so it doesn’t take too long to grind it up, thus not getting too hot.
Hope that makes sense 😄
Using that bad boy to cut the butter in is enough reason by itself to order one … promptly. *going on the Christmas list*
I know, right??? When I discovered this it was a game changer. I am way more likely to make biscuits now that it doesn't take half my life to cut in the butter lol
We can use pastry cutters pretty efficiently here
But we don’t make biscuits or pie crusts that often.
I wouldn’t trade my DLX (now called Ankasarum) for the world tho, for yeast breads and other attachment abilities!
All-purpose flour is a mixture of hard wheat and soft. That's why it is All-Purpose. Straight hard wheat is for bread flour.
Lily’s is all soft flour, thus why biscuit makers like it. Light n fluffy mean better to them. Totally a cultural thing. Bread isn’t supposed to be fluffy blech
Well I just finished making these and i didn’t get the results everyone else seemed to. I have recently got down making bread using fresh milled wheat. I was so excited to try this recipe. This was the first time using soft wheat so I was hopeful. I did sub kefir for buttermilk but I don’t think that was my problem. Before this anytime I tried whole wheat biscuits they came out crumbly, couldn’t really put jelly or anything on them. These didn’t do that, so some improvement there. This is going to sound crazy, but mine are never done in 15 min, and not usually 20 min either. They always still seem to have too wet of a middle and don’t look ready on top, and I cook them longer. But then I’m not sure if I’m over baking them? They aren’t fluffy and didn’t really rise at all. I just can’t seem to get this right. Any suggestions?
For this recipe, cultured buttermilk matters. I personally would never substitute that other than with the real thing.
Question, is there a reason you don’t add baking soda to your buttermilk biscuits?
No need
Wonder if I could sub something for the buttermilk. Dairy allergy prevent me from using it. Just getting into milling and baking fresh. Enjoy your videos.
U could try water and canned coconut milk, 1/2 & 1/2 ratio
Along with 1 tbsp vinegar per 1 cup water
The coconut milk is going to flavor it tho
U may even try water & the vinegar!
Almond milk etc have nothing to them but colored water.
Could you use light brown sugar?
I bet your house smells so so good!
lol when I'm baking, yes it does!
New to this. My first try cooking bread stuff.. this looked so good had to try it. Milled soft white,added butter,, 1 3/4 cup buttermilk and all that other stuff. Cooked it 15 min. Still a bit soggy in the middle. Cook another 10 min. And let it set half hour. Not fluffy, kinda hockey puckish. Tasted great, loved it. Wasn't too do it again. Just wonder what I might have done better. Any idea.
Biscuits are just plain challenging. But not bad for a first try!!
@@GrainsandGrit Thanks?
Am learning how to bake breads with WW fresh milled flour. But, the biscuits are not coming out the way I want. Using half of the amount you are using, but the same recipe, with soft white wheat flour, they have a grainy feel to them as though I were eating grass. Taste is OK, but I can't get them the soft texture I like in biscuits. Any suggestions?
Hmm, you might be just experiencing the texture of whole grains. Now, I do sift a bit. But it only removes maybe 50% of the bran. It makes them softer and fluffier, but you don't want to take out too much. Bran is so good for your digestion.
i posted before i read yours, but i had a similar issue using 1/2 recipe. I used a Mockmill Lino 200 at finest setting. Mine came out just like the video, but the texture was one where it seemed to turn back into flour while chewing, rather than a more bread-like texture using AP flour. I think it's the 100% soft white for my problem. If I experiment again, I might try using 80% soft and 20% hard white for a little more protein/gluten to see if that helps.
Y’all
It’s whole grain
It’s not squishy frog spit Wonder bread biscuits!
There’s texture, yes. It’s called HEALTH. It tastes better than melting texture (which I can’t understand why ppl want grains to melt other than they were told it supposed to when a child)
How is it whole wheat if you remove the bran, germ, & endosperm?
That is a valid question.
First of all, I can assure you, I am not removing much of the bran and germ at all. If I was to guess, I am removing maybe 20% if even that. I sift it to get a little of the bran and germ out to lighten it a bit, plus sifting also lightens the flour as well. If you look at really old recipes, many of them call for sifting the flour for their cakes, cookies, biscuits, etc to make it lighter but unless it's been sifted with those big steel rolling mills, it is not super refined white flour.
In spite of me removing some of the bran and germ it is still a whole grain flour. I never added any white flour at all. If you were to compare this freshly milled flour to the "whole wheat" flour bought from the store this is nothing like it. Freshly milled flour is still alive. Whole wheat flour from the store is dead.
And FYI, endosperm is the starch. It's what white flour is made of and that is not being sifting out. :-)
I hope this makes sense!
Thank you so much for getting back to me!
I thought when you were are using whole-grain flour that you use less. You are saying you use more per ratio of measurement of your whole grain flour, and all purpose white flour? Please clarify because I always thought that you would cut back on the amount of flour, because of the added fiber, so it needs more liquid?
Hey Felicia can you melt the butter to incorporate it in the butter?
Made these today and they were really tasty! Are they a heavy biscuit? Mine were. Not a big deal in that they were still very good but was expecting a little fluffier biscuit. Just trying to see if I did something wrong.
They will never be as light as biscuits made from all-purpose flour. However, these shouldn't be super dense. They will be "heavier" as in they will weigh more than an actual Hardee's biscuit, but they are fairly light and fluffy for being made with 100% freshly milled wheat.
Do know that the more buttermilk you add, the "lighter" these will be. You're still going for a dough you can roll out, but I add it until the dough is just pulling away from the sides of my mixer but it feels very soft and moist. The dough should feel fairly soft and be able to roll out with a light dusting of flour to help it along.
@@GrainsandGrit thanks for your reply. I might need to add more buttermilk then and I probably over worked the dough. Still very good
I've lived in the South for 40 years and I've never heard anybody say "Slap your Mama.” ... I'm sure the recipe is good, likely will try it, grind my own grain, but I've never spoken ”Bubba!"
lol you haven't been living in the right places then 😛
Slap Yo Mama is even a popular herbs & spice blend down here the South
@@GrainsandGrittotally
@@GrainsandGrithaven't been living in the right places? Look up PINE HALL, NORTH CAROLINA. Worked in that town for 9 years, a town without A stoplight. My bubba bona fides are just GODDAMN dandy. They just got their first Dollar General. That also speaks volumes. DG equals Redneck Walmart The problem is that Southerners think that stupid, simplistic idioms equate to repartee.
Thank you SO much for your videos! I’m new to milling & just bought the mill attachment for my Kitchenaid… baby steps… QUESTION: is it possible to cut in the butter using Kitchenaid whisk?
So glad they're helping! And yes, you can probably cut the butter with a Kitchen Aid whisk attachment. Just watch it to make sure it all incorporates well :-)
@@GrainsandGrit Thank you again & for answering my questions. I’m really excited to go on this journey :-)
@@lisaturner6297 did you have success with the KitchenAid mixer whisk attachment?
Did I miss it? Do you butter your cookie sheet? I've never done that... If so, could I use parchment paper instead? I use it to line my bread pans when I make quick breads & it works great so... just wondering.
I do lightly spray mine with oil, but parchment paper will work just fine. You just don't want biscuits sticking to your pan!
@@GrainsandGrit Gotcha! Thanks!!
These look amazing. Quick question- could I use honey in place of sugar?
Probably, but I would use the dried honey grains. What's that stuff called?
Can you use stevia for the sugar? My husband is type 2 diabetic but he loves biscuits.
Probably
Do you make your gravy with the fresh milled wheat? Is that different too?
Yes I do. Maybe I should make a video on that.
@@GrainsandGrit I would think people do everything with fresh milled it’s just I didn’t know which grain. I had some left over soft white from making your chocolate chip cookie recipe that I put in freezer. Just put in my beans to thicken and it’s perfect! But yes, newbie enquiring minds wanna know! Lol
Hi, can I use buttermilk powder, and mix that, get it cold? I'm sorry if thats a stupid question but I've never used buttermilk powder and bought some for my 'emergency pantry'. I can buy buttermilk but not if we can't get to the grocery, ya know, if there is an apocolyptic event.
I have used buttermilk powder no problem in my recipes. I haven't used it with biscuits, but I have used it in my muffin or pancake recipe just fine :-)
Can you take what’s left from sifting and grind it up finely in a spice grinder and add it in … and still have a light biscuit?
You still have plenty of bran in the flour. I am NOT making white flour by any means, I only take out maybe 5-10% if that.
Can you use powdered cultured buttermilk in place of fresh cultured buttermilk?
Not for biscuits. With biscuits, everything is sacred.
Which ingredient wasn’t doubled and why? I can’t find that part. Thank you!
Not sure why, but in my experimenting, I found the buttermilk did not need to be doubled.
My guess on less buttermilk: the oiliness of fresh wheat
Mine turned out heavy and floury. The only thing I did that might have been different was use low fat buttermilk. Could that have been the problem? Thanks for any help. :)
Aww, I'm sorry you're having difficulty. I wish I could solve every problem on here!! Are you in our exclusive membership group, The Grainie Bunch? It's an incredibly supportive community, and I do troubleshoot one-on-one in there. Check it out: www.grainsandgrit.com/thegrainiebunch
Can you substitute some sourdough discard/starter for some of the buttermilk? 🙂
Don't mess with the buttermilk in this recipe. It's sacred.
@@GrainsandGrit 😆 ok! Duly noted!! 💕
Can I use homemade cultured yogurt whey instead of buttermilk?
I do not think that would have the same effect. Whey is pretty much equivalent to water not cultured buttermilk.
Do you use salted or unsalted butter? These look delicious!
Either one. If I use salted, I just back off on the salt in the recipe a bit :-)
If I'm going to make these with the azure standard whole grain hard white wheat pre milled bread flour do I need to make modifications to your recipe?
Pre-milled flour is not the same. Wheat flour begins oxidizing immediately and has lost most of its nutrition within the first 48 hours.
You are AWESOME
Thanks!
Could you run that bran that’s left over when sifting through the mill again? There’s a lot of good nutrition in there and we don’t have chickens.
Yes you probably could if you have a stone grind mill (not an impact mill), but it's not a lot of bran that is being sifted out. There is still plenty left in the biscuits.
Ooooo darn it I fell for it and added too much butter milk! Lol and had to compensate with the rest of the flour! The texture was nice it wasn’t sticky, but it didn’t crack at all when rolling like yours did so it had more moisture. I ended up with 18 biscuits- same size cutter as yours. So they didn’t cook as fast and the center was doughy. So the 2nd pan I’ve turned the temp down and leaving them in longer so they don’t brown as fast, yet get done in the center. I hope. I wasn’t much of a baker before I started fresh milling less than a month ago so I don’t even know if my logic is even logical!😂 trial and error!!! Pray for me y’all!!
You got this!
If I wanted to freeze for make ahead or to pull out a couple at a time to bake , can I freeze after cutting out ,what temp and time to bake them at ? I hope I didn’t make that clear as mud .
Sorry, I've never tried freezing these. But maybe you can try it and let us know how it goes :-)
I’m trying this today . Have some par freezing to put in a bag . I will let you know how it works out . These are delicious! Thank you for the video !!
If I mill the grain on the Mockmill or Wondermill Junior Delux Plus on a finer setting will it still need to be sifted?
Yes