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I have tried over and over to make a combination of either fresh milled or fresh milled sourdough biscuits. And it’s always been a mess. Either between following a recipe in a book or trying to modify my southern friends perfected recipe, I have failed. Over and over again.
And I do not want that for you, my friend. Which is why I’m going to share with you my tips for success.
First off; the brand of grains matters. I’ve tried with different brands and what has finally worked is a local Amish company. That probably won’t be the one that works for you, unless you’re in Ohio, then I could totally share the farm with you!
I have heard great things about this brand of wheat berries and this one also. I absolutely LOVE azure standard for ordering in bulk. However, this is one area where azure just does not shine. I honestly think half of my issues were because I was using their brand of wheat berries.
Second off; you need to mill your wheat as fine as possible! Trust me on this!
I like to make my biscuits in my kitchen aid mixer. Mainly because it makes things so much easier to mix, and then all you have to do is pop a lid on your mixing bowl and set it out over night. However you can cut the butter in with a pastry cutter as well, to add to the slow food effect.
Rolling this out was SO MUCH EASIER when you have the sourdough in it. I think without the sourdough it is very difficult for the wheat to stick together, and the biscuits can end up melting together on the baking sheet. You also don’t want to roll these out too thin. Make them about 1-1.5 inches thick!
Plus, I feed my starter with all purpose flour and maybe that little wee bit of extra starch helps. I’ve heard of people adding arrowroot powder or tapioca powder to make the dough have a bit more starch as well. But we don’t need that here, because of the all purpose flour and the sourdough starter!
Fresh Milled Sourdough Biscuits
Ingredients
Dry Ingredients
- 256 grams wheat berries soft white, hard white, kamut, etc.
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp sea salt
- 8 tbsp cold butter
Wet Ingredients
- 1/2 cup milk, or buttermilk
- 1/2 cup bubbly sourdough starter, or discard from fridge
- 1 tbsp honey
Instructions
- Combine all dry ingredients except butter and mix well.
- Cut butter into cubes and slowly add cubes into the mixer, or cut in with a pastry cutter.
- Add all wet ingredients.
- Stir until just combined.
- Cover bowl, and let ferment at room temp overnight.
- In the morning, preheat oven to 400*F and roll out dough onto floured surface until about 1 inch thick.
- Cut biscuits with a biscuit cutter.
- Place on a baking sheet and bake for 18-20 minutes.
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