These delicious buttery biscuits are made with freshly milled wheat and they bake up in about 15 minutes. This great make-ahead recipe can be frozen and pulled out on the day you need a quick and hearty breakfast.

Which Wheatberry is Best for These Biscuits?
These amazing biscuits are delicious and so easy to make. I chose to use Soft White wheat berries for this recipe because they make a super soft and tender biscuit.
If you only have hard white wheat berries you can use that as well, but the texture may be slightly different, but still tasty.
I like to purchase my bulk wheat berries from either Azure Standard or Country Life Natural Foods. I have always gotten wonderful quality from both companies so I just alternate between ordering from them depending on which as the best price at the time.
Soft white wheat is great for pastries, biscuits, cookies, cakes, and pie crusts. It is the equivalent of “all-purpose” flour that you would normally bake these types of recipes with, but it is much more nutrient-dense and a better ingredient all around.
If you are new to milling your own flour and just starting out, try to work with recipes that are specifically made for fresh milled flour as it is quite a bit different than the store-bought flour in terms of the way it mixes up and behaves.
But practice makes perfect and get in the kitchen and start baking with it, you’re going to love it.

Baking & Reheating These Biscuits
Bake at 450 degrees Fahrenheit for 10 to 12 minutes or until golden brown on top and bottom. If you make your biscuits but want to bake them later, be sure to keep the cut biscuits in the fridge so the butter stays nice and cold.
Keeping the butter cold and then baking them at a hight oven temperature helps the biscuits rise up nice and flakey and stay tender.
If you prefer your biscuits to be thicker than the ones you see in my photos, just roll out the down less and leave the layers thicker when you are ready to cut them out.
This recipe should make about 9 thick biscuits or 12 thinner ones as you see in my pictures. They go into the oven and bake up crisp on the tops and very tender and melt in your mouth on the inside.
I love to brush them with butter as they come out of the offen hot and fresh. These are best enjoyed warm and crisp from the oven, but the leftovers are still just as yummy.
It is best to store leftovers in a zip-top bag for 3 or 4 days in the fridge, or freezer. When you are ready to reheat them, wrap them in a paper towel and put them in the microwave for 10 to 12 seconds.
How To Freeze These Homemade Biscuits
There are two ways you can utilize your freezer for these biscuits. They turn out fantastic both ways but I prefer the raw frozen method personally. I just love the fact that I can have hot fresh baked biscuits in 15 minutes!
- Freeze them Raw: to freeze these biscuits in the raw form simply follow the recipe direction to completion up until you cut the biscuits out and place them on the baking tray. Next place the baking tray in the freezer and let them freeze through solid. Then remove the biscuits and place them in a freezer bag or airtight continer and freeze for up to 4 months. Be sure to lable your container with what the contents are and to add the baking information so you’ll have it. When you are ready to bake, there is no need to thaw them, simple place them on a baking sheet that is lined with parchament pape or a silacone mat and bake them at 450 for 15-18 minutes. I check mine at 15 minutes but sometimes they need a couple extra minutes since they were frozen.
- Freeze them Fully Cooked: this one is pretty self explainitory. You will make and bake the biscuits and let them cook completely on a baking wrack. Next place them on a baking sheet and into the freezer they go to freeze solid. Then transfer to a container for long term freezing. When you are ready to reheat these I suggest wrapping them in a slightly damp paper towel and microwaving them for 15-30 seconds.

Freshly Milled Biscuits
Ingredients
- 2 cups (240 g) freshly milled soft white wheat
- 1 tablespoon of baking powder
- 1 teaspoon of salt
- I stick of unsalted butter, frozen and chopped up fine
- ¾ cup (177 ml) milk
Instructions
- Grind your soft white wheat berries, and mix the flour, baking powder, and salt together.
- Next chop of the frozen butter and work it into the flour mixture until it looks like peas. You can do this with a paster cutter or your hands.
- Add the cold buttermilk a little at the time, mixing as you go. You don't want a really wet dough or to over work it.
- The dough is read to use when it comes together as a loose ball.
- Next, you will roll dough onto a lightly floured surface or between two pieces of parchment paper, into a rectangle. If you want thicker biscuts leave the rectangle thicker and for thinner biscuits roll it out larger.
- Cut the rectangle into half or thirds and stack each cut piece on top of one another and roll the dough into a 6×9-inch rectangle again.
- Using a 2½-inch biscuit cutter dipped in flour, cut 9 thicker ones or 10-12 if you make them thinner. As you cut them place them on a silicone lined baking sheet.
- Bake at 450 degrees Fahrenheit for 10 to 12 minutes or until golden brown on top and bottom. *See blog post about freezer these for later.
Notes
*See blog post about freezer these for later.
Nutrition Information
Yield
9Serving Size
1 (if making 9)Amount Per ServingCalories 161Total Fat 11gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 27mgSodium 399mgCarbohydrates 15gFiber 3gSugar 0gProtein 3g
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.

I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!
Leave a Reply