The first staple recipe I attempted to convert to fresh milled flour were biscuits. With many failed attempts, I almost threw in the towel. Then, I substituted my buttermilk for Greek yogurt, and the rest is history! These Honey Butter Biscuits are the softest biscuit made with fresh milled flour you will ever make!
If you’re new to fresh milled flour or unsure what this is, here is some more information to help you get started!
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Table of Contents
Equipment needed to make Honey Butter Biscuits
- Grain Mill: If you are just starting out, HERE is a post to help you select a mill.
- Digital Scale
- Measuring spoons
- Measuring cups
- Rubber Spatula
- Cast Iron Skillet
- 1 Small mixing bowl
- Pastry Brush
- Grater
- Rolling Pin
- 3″ cookie/biscuit cutter
Honey Butter Biscuit Ingredients
Biscuits
- Soft White Wheat Berries-You can also use Einkorn, Spelt or Soft Red Wheat. Try different grains, you will be surprised which end up being your favorite.
- Salt–Redmond’s Real salt is all I use!
- Greek Yogurt– you can also use sour cream or Kefir
- Butter
Honey Butter Glaze
- Honey
- Butter
How to make these simple Honey Butter Biscuits
- Preheat oven to 375 degrees F.
- Sift all dry ingredients into a small mixing bowl. This will aerate your flour, but you will want to add the bran back into your dry ingredients.
- Next, add the Greek Yogurt to the dry ingredients. Using a rubber spatula, press and stir the yogurt into the flour, until there is no visible yogurt.
- Finally, grate your COLD butter into the bowl with the flour and yogurt. With your hands, press and knead the butter into the dough. Do not over mix the dough. Leave small flecks of butter visible.
- Dump your dough onto a silicon mat or similar surface.
- Roll out your dough until 1″ thick. Take your 3″ biscuit cutter and cut circles out of the dough. Press any scraps together and roll out again. Repeat until dough is all rolled out. Do not over knead the dough, simply press together.
- Bake the biscuits for 10-12 minutes.
- While the biscuits bake, add the butter and honey for your glaze to a small sauce pan and melt on the stove.
- Remove the baked biscuits from the oven and immediately brush with the melted honey butter.
Honey Butter Biscuits
Equipment
- Cast Iron Skillet
- 1 small mixing bowl
- 3" round biscuit/cookie cutter
Ingredients
- 2 cups soft white wheat flour 240g
- 1/4 tsp baking soda
- 1 Tbsp baking powder
- 1/4 cup butter COLD
- 1 cup greek yogurt
- 1 tsp salt
Honey Butter Glaze
- 2 Tbsp butter melted
- 2 Tbsp Honey
Needed for cast iron
- 2 Tbsp butter melted in bottom of pan
Instructions
- Preheat oven to 375 degrees ℉
- Sift all dry ingredients into a small mixing bowl. This will aerate your flour, but you will want to add the bran back into your dry ingredients.
- Next, add the Greek Yogurt to the dry ingredients. Using a rubber spatula, press and stir the yogurt into the flour, until there is no visible yogurt.
- Finally, grate your COLD butter into the bowl with the flour and yogurt. With your hands, press and knead the butter into the dough. Do not over mix the dough. Leave small flecks of butter visible.
- Dump your dough onto a silicon mat or similar surface. Roll out your dough until 1" thick. Take your 3" biscuit cutter and cut circles out of the dough. Press any scraps together and roll out again. Repeat until dough is all rolled out. Do not over knead the dough, simply press together.
- Bake the honey butter biscuits for 10-12 minutes.
- While the biscuits bake, add the butter and honey for your glaze to a small sauce pan and melt on the stove.
- Remove the baked biscuits from the oven and immediately brush with the melted honey butter.
Video
Nutrition
Frequently asked questions about Honey Butter Biscuits
Can I use Kefir in place of Greek Yogurt?
Absolutely! I love using both for these biscuits. Just make sure you are using unflavored yogurt, no matter the type.
Can I freeze this dough and thaw to bake?
Yes! I have frozen from dough as well as from baked. Make sure you allow to thaw completely before baking. Usually takes 2 hours at room temperature or in the fridge overnight.
How do I store my biscuits?
I keep mine on the counter for 3 days in a bag, in the fridge for a week, or 3 months in the freezer (raw or baked).
Tips and Tricks:
I love making a sausage and cheese sandwich with these honey butter biscuits. You can even freeze the sausage and cheese sandwiches already assembled. Individually wrap with foil or plastic wrap and store in a gallon freezer bag or air tight container.
Sifting the flour and adding the bran back in helps fluff the flour and make a lighter biscuit. It is not a necessary step but takes only a few extra seconds for a fluffier biscuit.
If you love this recipe, these flatbreads made with greek yogurt are great too!
THANK YOU!
Thank you so much for trying this recipe, I hope you love these Honey Butter Biscuits as much as my family does. If you make this recipe, please share and tag me on Instagram or Facebook! And, please leave a comment or star rating below. I love to see everyone be successful in the journey to a healthier lifestyle with fresh milled flour! Don’t hesitate to contact me with any question, chances are we will both learn something from us working through it together!
Happy Baking!
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