Name: Whole Wheat Buttermilk Biscuits
Prep time: 10 min
Cook time: 10 min
Total time: 35 min
Yield: 10
Cuisine: American
Ingredients: 350 grams hard white wheat berries*; 1 tsp. baking powder; 1/2 tsp. baking soda; 1 tsp. salt; 1 tbsp. honey; 8 tbsp. (1 stick) frozen butter; 1 cup buttermilk; Extra flour, for dusting; Extra butter, for melting & brushing on top after baking

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Whole Wheat Buttermilk Biscuits are easy to make, healthy and wholesome, and delicious with butter and jam or sausage gravy. Biscuits and gravy are a favorite breakfast of ours, so I'm delighted to be able to make buttermilk biscuits from scratch with fresh milled flour!

Buttery, Flaky Fresh Milled Flour Biscuits

Fresh‑milled flour buttermilk biscuits are full of warm, nutty flavor thanks to the freshly ground flour. The buttermilk reacts with the baking soda (and powder) and adds a soft, fluffy crumb and just the right tang, while cold butter creates those classic flaky layers everyone loves!

These biscuits are hearty enough for breakfast yet light enough to pair with any meal, served with butter and honey or jelly.

Biscuits and gravy are a favorite breakfast of ours. (Also one I don't make too often since it takes a little more effort than eggs!)

Anyways, recently we stocked our freezer with pork, so now I have a stash of ground pork to turn into sausage gravy. It works great to make a batch of sausage gravy and biscuits, then each morning heat up however much you need for a quick breakfast!

And I was kind of impressed how easy it actually is to make delicious, buttery biscuits with whole wheat flour. Fresh milled garlic knots and soft whole wheat tortillas are some more of our favorite recipes with whole wheat. Check them out if you didn't already!:)

Ingredients

Wheat berries - most people would say to use soft white wheat, but honestly, hard white wheat is easier to handle and turns out lovely biscuits! Soft white wheat biscuits may be a little softer, but they're also more crumbly. So I actually prefer hard white wheat:)
Baking powder
Baking soda
Salt - I like to use Diamond Crystal kosher salt. If you use regular iodized salt, you may want to add a bit less, since it's "saltier".
Buttermilk - real buttermilk is ideal, but if you don't have any you can mix a cup of milk with a tablespoon of white vinegar or lemon juice, let it set for 5-10 minutes and use that instead.
Butter - salted butter
Honey

Alethea playing with a glob of biscuit dough — *my little helper:)*

Supplies You'll Need (and what we used)

Grain mill - the Nutrimill Classic may not be the prettiest thing you've ever seen, but it works wonderfully and I use it almost every day!
Stand mixer - like a KitchenAid (this is optional, you can actually mix these up by hand with a large mixing bowl and pastry cutter)
Measuring cups and spoons
Food scales - I find that it works best to weigh wheat berries (or freshly milled flour) instead of just using a measuring cup.
Rolling pin
Biscuit cutter - I don't have a biscuit cutter, so I used a drinking glass and it worked great:) If using a glass though, you might want to make sure it has a fairly sharp edge, since a dull edge doesn't work as well for cutting!
Sheet pan - preferably one with sides, just in case some butter melts out of the biscuits
Food brush - to brush the melted butter on the biscuits after baking

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How to make Whole Wheat Buttermilk Biscuits

Start by milling your wheat berries on the finest setting.

Meanwhile, grate the butter with a cheese grater.

Then mix the dry ingredients (flour, baking powder and salt) together thoroughly (in a mixer or by hand).

Add the honey and grated butter to the flour mixture and mix on low.

With the mixer on low speed, pour in the buttermilk. Mix just until combined.

Cover and place the mixing bowl in the fridge to chill for about 15 minutes. Preheat the oven to 450 degrees F.

On a lightly floured surface, roll out the dough. Fold the dough in half, then in half again (folded in quarters). Then roll out the dough about 1" thick. Cut the biscuits (I'm using a drinking glass) and place on a sheet pan. Then I roll out the dough scraps and make more biscuits, and they often look a little "scrappy"🙂

Bake for 10-15 minutes or until the biscuits are turning a lovely golden brown color.

freshly baked biscuits — *Biscuits made with soft white wheat on the left, and hard white biscuits on the right.* *Which ones look better?:)*

Right after getting the biscuits out of the oven, spread some melted butter on all the tops of the biscuits.

brushing the biscuits with melted butter

Serve and enjoy!

How to Store Fresh Milled Buttermilk Biscuits

Whole wheat biscuits are best fresh from the oven!:) For storing, let them cool, then place in an airtight container. They can be stored at room temperature for 1-2 days or frozen for several months. I like to stick them in the freezer the same day I made them so they stay nice and fresh!

Tips, Tricks and Notes on making Whole Wheat Buttermilk Biscuits

Cold butter is key! Frozen, grated butter works best. The little bits of butter create steam while baking, which makes those lovely flaky layers.

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approx. 10 biscuits