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
12
M
I
3
cup
Finely milled kamut, einkorn, or soft wheat
2
tsp
Baking powder
1/2
tsp
Baking soda
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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.
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Madison B
22 days 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.
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Kristin
20 days ago
Are you milling your own flour? I'd be glad to help you troubleshoot if you'd like help.
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Kim A
20 days ago
I feel the same way!
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Kristin
20 days 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.
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A
Aubree C
24 days 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!
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Kristin
24 days ago
Love hearing this!!! They look amazing!
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Ashley V
2 months ago
Are these the ones you can bake from frozen? What would be the difference in temp and baking time? Thanks!
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Kristin
2 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!
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K
Karina
2 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?
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Kristin
2 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.
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J
Jon Lewis
3 months ago
Open for square biscuits but delicious results. Used 100% khorasan but next time will probably mix in some einkorn flour.
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Kristin
3 months ago
yum!
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K
Kassidy O
3 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!
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Kristin
3 months ago
amazing!
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A
Amy B
3 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.
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Kristin
3 months ago
Yes, the system glitched and thought the different wheat options were another ingredient. Fixed it!
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Chelsi H
3 months ago
Made these tonight as a topping for my chicken pot pie and they were delicious! They cooked up beautifully!
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Kristin
3 months ago
wonderful to hear!
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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.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
12
M
I
3
cup
Finely milled kamut, einkorn, or soft wheat
2
tsp
Baking powder
1/2
tsp
Baking soda
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
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.
Only visible to you
Made it?
Cancel
Madison B
22 days 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.
Like
Reply
Cancel
Kristin
20 days ago
Are you milling your own flour? I'd be glad to help you troubleshoot if you'd like help.
Like
Reply
Cancel
K
Kim A
20 days ago
I feel the same way!
Like
Reply
Cancel
Kristin
20 days 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.
Like
Reply
Cancel
A
Aubree C
24 days 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!
Like
Reply
Cancel
Kristin
24 days ago
Love hearing this!!! They look amazing!
Like
Reply
Cancel
Ashley V
2 months ago
Are these the ones you can bake from frozen? What would be the difference in temp and baking time? Thanks!
Like
Reply
Cancel
Kristin
2 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!
Like
Reply
Cancel
K
Karina
2 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?
Like
Reply
Cancel
Kristin
2 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.
Like
Reply
Cancel
J
Jon Lewis
3 months ago
Open for square biscuits but delicious results. Used 100% khorasan but next time will probably mix in some einkorn flour.
Like
Reply
Cancel
Kristin
3 months ago
yum!
Like
Reply
Cancel
K
Kassidy O
3 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!
Like
Reply
Cancel
Kristin
3 months ago
amazing!
Like
Reply
Cancel
A
Amy B
3 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.
Like
Reply
Cancel
Kristin
3 months ago
Yes, the system glitched and thought the different wheat options were another ingredient. Fixed it!
Like
Reply
Cancel
Chelsi H
3 months ago
Made these tonight as a topping for my chicken pot pie and they were delicious! They cooked up beautifully!
Like
Reply
Cancel
Kristin
3 months ago
wonderful to hear!
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Reply
Cancel
