Fresh Milled Flaky Biscuits

These Unsifted FLAKY BISCUITS are so so delicious. Cutout biscuits have been a long time request in my household, but I couldn't get them how I wanted them.  Personally, I like to be able to separate them into a few flaky layers...BUT I still want it to be tender.  I need a little bit of both. This predicament is made more difficult by my personal refusal to grate butter.  I like simple.  I will cut and cube butter alllll day long, but if I see a recipe requires grating of butter I can't bring myself to do it.  Maybe it's silly, but it's my reality so you'll see this recipe cubes cold butter then uses a pastry masher.  A pastry cutter/masher isn't required, but it's a GLORIOUS kitchen accessory and I highly recommend it to ease so many baking projects.

We love these biscuits plain, with gravy, sweetened and with strawberries, and with chocolate chips and a simple vanilla drizzle.  These biscuits pass the husband and kid test at my house and I hope you love them too :)

We will be releasing additional delicious variations as well such as: Cheesy Garlic Herb, Cinnamon Lover, Blueberry + more! They are SO good, we cant wait to share them with you too!

Why We Love It:

• Perfect for breakfast sandwiches (freeze them ahead for easy school morning breakfasts)
  
• Flakey layers form from the folding process

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PREP: 20 minutes
TOTAL: 35 minutes
YIELD: 14 biscuits (2 ½” round)

 

INGREDIENTS:

2 ⅔ cups Unsifted® Dessert Blend grain, divided

2 Tbsp arrowroot powder (sub: ¼ cup Unsifted® Dessert Blend grain)

1 Tbsp baking powder

1 tsp baking soda

1 tsp salt

1 cup unsalted butter (cold + cubed) (2 sticks)

2 Tbsp honey (sub: granulated sugar)

1 Tbsp lemon juice

1 ¼ cups buttermilk (cold)

 

INSTRUCTIONS:

1. Mill the fresh flour

• Preheat oven to 425F
• Set WonderMill® dial to “Pastry”
• Mill 2 ⅔ cups Unsifted® Dessert Blend grain
• Measure out ¼ cup unsifted flour and set aside

2. Combine dry ingredients in medium bowl

• Add remaining unsifted flour to bowl
• Add 2 Tbsp arrowroot powder
• Add 1 Tbsp baking powder
• Add 1 tsp baking soda
• Add 1 tsp salt
• Stir until thoroughly combined

3. Cube butter + Cut into dry mixture

• Cube 1 cup cold butter (see Pro Tip below)
• Add cubed butter to bowl and coat with flour mixture
• Cut the butter into flour mixture using a pastry cutter or fork. Continue to mash the butter until the pieces are about pea-sized (want visible butter pieces in dough)

4. Add wet ingredients

• Add 2 Tbsp honey
• Add 1 Tbsp lemon juice
• Add 1 ¼ cups cold buttermilk
• Using a wooden spoon, fold until the dough just comes together (do not over mix or biscuits will be tough)

5. Fold the dough

• Prepare counter with large sheet of parchment paper
• Transfer the dough to parchment (don’t worry if it’s crumbly and some flour isn’t incorporated, that’s ok!)
• Using hands, pat dough together to flatten into roughly a 1” thick rectangle
• Pickup one side of the parchment paper, to assist in folding the dough in half on itself. Fold from top to bottom, then pat it back down into its original shape
• Dust the dough evenly with 1 tsp unsifted flour
• Repeat the folding, patting, and dusting 8 total times- alternating folds from left, right, bottom and top

6. Cut the biscuits + Bake

Pro Tip: For tall, straight biscuits, use a sharp-edged cutter (not a jar) and press straight down and lift straight up. Do not twist the cutter.

• Pat the dough into a 1” thickness (knuckle height)
• Using a round cutter, cut out the biscuits
• Refold scraps and pat down to cut more as needed
• Place on greased baking sheet, 1” apart
• Brush tops with remnant of buttermilk in measuring cup
• Bake at 425F for 14-16 minutes

STORAGE TIPS

Cooled biscuits may be stored in an airtight container in the refrigerator for up to one week or frozen for up to 3 months (without glaze). To reheat, wrap in damp paper towel + microwave 20-30 seconds. Then top with the icing and serve!

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PRO TIP: CUBING BUTTER

Using a knife, cut the stick of cold butter lengthwise, turn the stick ¼ turn and cut lengthwise again. Then, cut the butter across the short width to make cubes (about 10-12 cuts per stick).

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THE UNSIFTED DIFFERENCE

We used our Unsifted® Dessert Blend here- our high-quality, custom grain blend crafted for exceptional flavor, nutrient diversity, and premium baking performance. It’s also pre-treated for pantry safety, making it the easiest way to keep convenient, nourishing flour at the ready.

 

 

Want this recipe on a beautiful, recipe-stand–friendly card? Snag the professionally printed, cardstock hardcopy and make flour-dusted memories in the kitchen with your kids. It’s the perfect tool for helping little bakers learn- easy to follow, durable enough for year of use, and packed with all the pro tips right in your kitchen.

Each recipe card also includes bonus variations of the recipe, so you’ll have even more ways to bake it your way.

Additional variations for this recipe:

• Chocolate Chip Flaky Biscuits
  
• Strawberry Shortcake Flaky Biscuits
  

NUTRITION FACTS

We’re launching a brand-new, fresh platform that puts every Unsifted recipe, variation, and all the micronutrients at your fingertips. It’s smart, nourishing, and built for your real life—messy schedules, picky eaters, snack attacks, and all.

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