Converting recipes to fresh milled.

Joanna Gaines' prize pig biscuit recipe was my favorite before I knew about fresh milled. So I was excited to try it with fresh milled. I have tried several other biscuit recipes and wasn’t satisfied with the texture. So for this recipe I went the extra mile and made my own self rising flour, and it worked!

I left out the bacon because we’re on a no bacon kick. If you ever notice stiff joints and a headache after eating bacon it could be the parasites within the bacon. Not to scare anyone but we’re going bacon free.

I like to freeze the butter in this recipe then chop it up in my food processor along with the flour. For my fresh milled self rising flour I split the kamut in half and added some spelt just because I like the health benefits of spelt. You could replace kamut or soft white with spelt altogether.

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SELF RISING FLOUR INGREDIENTS (500 grams total)

• 166 grams hard white wheat

• 166 grams soft white wheat

• 83 grams kamut

• 83 grams spelt

• 2 tbsp baking powder

  
  

DIRECTIONS:

1. Mill the grain for your self rising flour first

2. Add baking powder to the flour mixture

3. 1 tsp salt

4. Whisk to combine

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prep: 60 min, plus 1 hour chilling cook: 15 minutes

INGREDIENTS

• 500 grams fresh milled self rising flour

• 2 tbsp baking powder

• 1 tsp baking soda

• 1-1/2 cups salted butter (3 sticks) cold or frozen and shredded

• 2 eggs Beaten, plus 1 extra for egg wash (optional)

• 1-1/4 to 1-1/2 cups buttermilk

• 1-1/2 tsp apple cider vinegar

• 6 oz white cheddar cheese

• 3-4 minced green onions or chives

DIRECTIONS:

1. In a large bowl whisk together the self rising flour with the additional 2 tbsp baking powder and the baking soda

2. Add the butter and use a pastry cutter or your blender or food processor to combine until crumbly - careful not to overmix at this stage!

3. Stir the beaten eggs into the mixture along with the buttermilk and apple cider vinegar until the dough is a sticky mass

4. Add the cheese and green onions being careful not to overmix

5. Cover and refrigerate for 1 hour (I was in a hurry so I put my dough in the freezer for 15 minutes). My experience has been that if I leave the dough in the refrigerator for very long it turns gray when cheese has been added. So I roll out and shape my biscuits within an hour of mixing the dough and then I freeze them if I don't want to bake all of them at one time.

6. Preheat the oven to 475°

7. Shape the dough on a floured surface and roll it to a large round thick shape

8. Cut your biscuits out being careful not to twist with the biscuit cutter

9. At this stage you can choose to cook them all or freeze the extras, they bake perfectly well when frozen

10. I do not add an egg wash (1 egg and 1 tbsp buttermilk) to my biscuits, but if your prefer one, it would be added at this stage and then the biscuits would be refrigerated for 30 min or freeze for baking later

11. Bake on the center rack at 475° in a glass dish for 15 minutes

Original recipe adapted from Magnolia Table cookbook. Here is the closest version minus the cheese and chives on her blog.