This or That Baking

I used to be in awe of people who could make the perfect biscuit. It was so elusive to me. Then I started baking and realized biscuits really weren’t that difficult. What makes the perfect biscuit is the fluff and buttery flavor, with a bit of tang that buttermilk usually provides.

These fresh milled biscuits deliver! Because I baked these to accommodate our family’s milk sensitivities, the buttery flavor comes from lactose and casein free ghee and the tang is achieved by adding coconut milk yogurt to almond milk as a buttermilk substitute.

These biscuits bulk up nicely and can be thrown in the freezer for a quick breakfast or side with dinner.

You can use a biscuit cutter or wide mouth mason jar or lid to cut these biscuits out.

Fresh milled grains add a nutritionally rich element to a breakfast sand made with one of these delicious biscuits or topped with honey or jam.

Our family’s favorite way to eat these biscuits though is topped with my Dairy Free Sausage Gravy!

Kate

Fresh Milled Biscuits

Fluffy, nutrient dense biscuits, with added ghee for a buttery taste without lactose and/or casein.

Print Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course: Appetizer, Breakfast, Side Dish, Snack

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

Dry Ingredients

• 455 g Fresh Milled Soft White Wheat *see notes
• 1 tbsp Baking Powder
• 1 tsp Sea Salt

Wet Ingredients

• 1/2 c Ghee *see notes
• 3/4 c Plain Coconut Yogurt *see notes
• 3/4 c Almond Milk

Equipment

• Biscuit Cutter *see notes
• Pastry Blender *see notes

Method

 

1. Preheat oven to 450℉.
2. Weigh wheat berries and grind on "0" setting. (see notes)
3. In a large bowl, combine wheat, baking powder, and salt.
4. Cut ghee into flour mixture using pastry blender, until the mixture resemble coarse sand.
5. In a glass measuring cup, combine almond milk and coconut yogurt.
6. Add the wet ingredients to the dry ingredients using a fork until the dough just comes together.
7. Dump dough onto floured countertop. Shape dough into a 1" thick round and cut out 8-10 biscuits using a biscuit cutter.
8. Place biscuits on a parchment lined baking sheet.
9. Bake 12-15min, until lightly golden.
10. Serve with jam, make into a breakfast sandwich, or try with my dairy free sausage gravy recipe!

Notes

• If you don’t have a biscuit cutter, can use a mason jar ring or even the jar itself to cut out the biscuits.
• If you don’t have a pastry blender, using two butter knives and cutting the ghee in opposite directions would work as well. 
• Soft white wheat is best, but hard white would work as well!
• Not all ghee is created equal, be sure to check labels for your family’s particular sensitivities. 
• Can sub butter 1 for 1 for ghee.
• The biscuits are best when made with buttermilk. For this recipe, I add a bit of plain non-dairy yogurt to the almond milk to give it that buttermilk-like tang. Can just use a total of 1 1/2 c of almond milk if no yogurt on hand. Inversely, can just use 1 1/2 c buttermilk as well.