These fluffy, flaky fresh milled biscuits are buttery and soft. They are easy to make and the perfect addition to the breakfast table.

Whip up these yummy biscuits for a quick fresh milled bread to add to any meal or pair with some delicious jam.

Here is how to make these fluffy fresh milled biscuits.

Key to Fluffy Biscuits

The key to fluffy, fresh milled biscuits is little bits of COLD butter! If the butter inside the biscuit dough remains cold before baking, it creates a delicious flaky, buttery biscuit.

To keep your butter cold, keep your butter in the fridge until you are ready to use it. Then quickly grate it and add it to the dry ingredients.

Avoid over mixing the dough and avoid using your hands in the dough as much as possible. Warm hands will quickly melt the butter and produce flat biscuits. I like to mix with a fork.

Throw the cut biscuit dough into the freeze for a few minutes to chill the butter one more time before baking.

How to Make Biscuits

First, weigh your grain berries and mill your flour. Then add in the salt and baking powder and mix.

Next, grate a stick of cold butter into the dry ingredients and mix with a fork until the butter is pea-size and the dough is crumbly.

Add in the honey and cold buttermilk. Mix gently with a fork until all of the ingredients are incorporated, but do not over mix.

Dump the dough on a lightly floured surface and gently roll the dough into a 2 in. thick circle. Avoid using your hands if possible to keep the butter from melting.

Cut the dough with a biscuit cutter and place the cut biscuits into the freezer for 10 minutes to chill the butter (the key to a flaky biscuit!).

Preheat the oven to 450 F and butter a large cast iron pan with a thick layer of softened butter.

Place the chilled biscuits into the cast iron, brush the tops with buttermilk, and bake for 15-18 minutes or until golden brown.

Frequently Asked Questions

Can I freeze these biscuits? Yes, you could freeze the biscuits after they are baked and cooled or freeze them as cut dough to make fresh biscuits later.

Can I use regular milk instead of buttermilk? You could, but regular milk not as thick as buttermilk. Try putting in a 1/2 cup of regular milk and slowly add more until the dough is no longer dry. You may not need the full 1 cup of milk called for in the recipe.