Buttermilk Biscuits

Name: Buttermilk Biscuits
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 12 servings
Ingredients: 3 cup Finely milled kamut, einkorn, or soft wheat; 2 tsp Baking powder; 1/2 tsp Baking soda; 3/4 tsp Salt; 5 tbsp Butter; 1 cup Buttermilk

Everyone deserves a trusty buttermilk biscuit recipe in their back pocket. These beauties are a dream with butter, jam, or the ultimate treat - biscuits smothered in gravy!

Prep

15m

Cook

12m

Total

27m

Buttermilk Biscuits

Everyone deserves a trusty buttermilk biscuit recipe in their back pocket. These beauties are a dream with butter, jam, or the ultimate treat - biscuits smothered in gravy!

Prep

15m

Cook

12m

Total

27m

Ingredients

Method

Turn cooking mode on

Step 1

Preheat oven to 450 degrees F. and line a baking sheet with parchment paper.

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For

cup

Finely milled kamut, einkorn, or soft wheat

tsp

Baking powder

1/2

tsp

Baking soda

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Made it?

Breakfasts,

Freshly Milled Recipes,

breads

Comments

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Danielle R

a month ago

These are good but I do have issues with the dough. It’s so wet! Is it only me? I didn’t measure how much more I added because I just put flour down and then just kept putting more flour on until it was workable. I also only got 7 rolls. But they taste great! Help :)

Kristin

a month ago

Adding more flour as needed is fine. Just make sure your butter is very cold an isn't melting and causing the dough to be wet

Brandy

a month ago

These turned out a lot better than previous FMF biscuits I’ve made. I did add the step of putting the dough in the fridge for 15 mins so the flour could absorb the liquid more, but other than that, they were great & easy. Hopefully with more practice, I can get my biscuits to be nice & fluffy & butter like my previous AP flour ones…someday ;)

Jennifer Y

5 months ago

I have made several other FMF biscuits recipes, and wow! This is my first time with yours and they came out perfect.

Kristin

5 months ago

I'm so glad you had success with it - it's a recipe I am very proud of!

Madison B

8 months ago

Terrible! I followed the recipe to a tee and they don’t rise or are fluffy. I’ve made these now twice and still the same outcome. Dry and not risen. Not fluffy. This is the third “bread” recipe I’ve tried of hers and they have all turned out like trash. The dough is like playdoh. I will be unsubscribing today. So disappointed.

Kristin

7 months ago

Are you milling your own flour? I'd be glad to help you troubleshoot if you'd like help.

Kim A

7 months ago

I feel the same way!

Kristin

7 months ago

If anyone has trouble with my recipes I always help them troubleshoot it and 99.9% of the time I can figure out what they are doing wrong. Feel free to ask for help if you need it, that's what I am here for.

Aubree C

8 months ago

These turned out great! This is the best and easiest recipe for fresh milled flour biscuits I’ve found! I’ve tried so many without success but this will be my new go to! The layers were very flaky which we love!

Kristin

8 months ago

Love hearing this!!! They look amazing!

Ashley V

9 months ago

Are these the ones you can bake from frozen? What would be the difference in temp and baking time? Thanks!

Kristin

9 months ago

Yes you can bake them from frozen. For freezing the biscuits: cut them out then place them on a baking sheet. Flash freeze them for 2-3 hours and then place in a ziplock freezer bag. When you’re ready to bake them, remove them from the freezer, do not thaw them, and place them on a baking sheet. Brush them with melted butter and bake as the recipe directs. --I added this info the the recipe notes!

Karina

9 months ago

I just baked this and loved them! The only thing is that I left them thinner because I didn’t get enough dough to make 10/12 if I kept them thicker. Any idea why?

Kristin

9 months ago

Hi! No i'm not sure why that would be. I make these all the time and always get 10/12 amount even with thicker biscuits.

Jon Lewis

9 months ago

Open for square biscuits but delicious results. Used 100% khorasan but next time will probably mix in some einkorn flour.

Kristin

9 months ago

yum!

Kassidy O

9 months ago

Baked great!! Light, fluffy, and make the perfect biscuit! I tripled the recipe to store some in the freezer for school mornings too!

Kristin

9 months ago

amazing!

Amy B

10 months ago

Comparing this to your cookbook recipe, looks like there’s a typo. You don’t need 6 cups of flour! You need 3. And you choose from those grain options listed.