Okay, I have made a basic biscuit recipe that is great. Linked here. But what If I tell you that I one upped myself and I think I like this one better. Let me tell you why. The basic biscuit recipe is a little crumbly. And I was laying in bed thinking what could I do to remedy this. Whole wheat and biscuits aren't really a thing because of this issue. BUT I CRACKED THE CODE!
*Drum roll*.......................ARROWROOT STARCH/FLOUR!
This addition is a total game changer. Like...I feel like I just stood up and killed some karaoke and shut the house down! SO MY EXCITEMENT IS HIGH!
The rules about not over mixing the dough still apply. I'll attach a video on how to do this and how to fold your dough together. Another tip is to freeze your butter sticks and grate the butter into the flour with a cheese grater. You want the butter to be very cold.
You will also see the most amazing biscuit cutter in this video, and I just had these hand made for my store!! I'm so stoked to have something so special. These are definitely amazing gift ideas for the holidays. It is perfect for the baker that loves handmade, the art and skill of a craft, and loves an heirloom piece in the kitchen. They make me so happy in my kitchen!
Flaky Fresh Milled Biscuits
Makes 12 biscuits
Ingredients:
1 3/4 cups Fresh Milled Soft Wheat Flour - 1 1/2 cups soft wheat berries ground on finest setting)
3 tbsp arrowroot starch/flour
1 tbsp baking powder
1 tsp salt
1 1/2 tbsp sugar (can sub coconut sugar)
7 tbsp frozen unsalted butter - grated
3/4 cups whole milk
Directions:
Preheat the oven to 375 degrees. If you are using a cast iron skillet, place the skillet in the oven to get hot. I like to wipe a little olive oil, avocado oil, or coconut oil in the bottom on the skillet before I put the biscuits on!
Mill the wheat berries on the finest setting. Add the flour to a large bowl, with the baking powder, arrowroot, sugar, and salt. Mix all the dry ingredients. Grate the butter with a cheese grater. and add it to the dry ingredients. Mix with your hands. Lastly, add the milk and gently mix. I would only give it 5-6 stirs with a spoon or your hands. Dump the dough out on the counter. it will be a mess. Dont worry, you are on course! You don't need to dust the counter with flour, there is enough loose flour in the dough. Now flatten the dough and fold it onto itself. Flatten, and fold about 8 times. This is what creates the layers. Roll the dough with a rolling pin about an inch thick, and use a sharp edge biscuit cutter. Biscuits need a sharp cut to rise well. If you use a dull edge like a jar, they won't get very tall. Place the biscuits on a baking sheet, this is my favorite, or the cast iron skillet! Bake for 10-12 minutes!
Hope you guys make them!!!
- Michal