Fresh Milled Buttermilk Biscuit
- michal grappe
- Oct 8, 2024
- 2 min read
So you need a solid biscuit recipe that will have the tanginess from the buttermilk, sturdy enough to be used for a breakfast sandwich, and all the benefits of fresh milled wheat. This recipe uses corn starch to help the whole grain bind together super well without falling apart. I love this recipe because of the volume! I was able to make us biscuits and gravy for dinner, make breakfast sandwiches for the morning, and freeze a ton for breakfast on another day! I also had a several left over to have with soup! I hope you enjoy them as much as we did!
Fresh Milled Buttermilk Biscuit
makes 45 small biscuits
Ingredients:
4 1/2 cups unmilled soft wheat grain
1/2 cup non gmo corn starch
3 tsp salt
3 tbsp baking powder
3 sticks of frozen unsalted butter (24 tbsp)
2 1/4 cup 1% fat buttermilk
1 cup heavy cream
Directions:
Preheat the oven to 375 degrees. Take your butter out and leave it on the counter to soften just a tad. Mill the grain on the finest setting. Add the flour to a large bowl, add the corn starch, salt, and baking powder. Mix together. Grate the butter into the flour mixture. Mix together so you have little pebbles of butter in the flour.
Add the buttermilk and heavy cream. Mix with your hands. The texture will be simialr to playdough. Flour your work surface and top of the the dough, and roll the dough out 1/2 inch thick, use a small biscuit cutter and cut the dough. Gather scraps, mash them together, and roll them out until all the dough is cut into circles.
Line baking sheet with parchment paper and Bake for 12 minutes.
-Michal
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