Whole Wheat Cheddar Biscuits with Freshly Milled Flour
These cheddar biscuits with freshly milled flour are soft, flaky, and deliciously savory. They make such a great side for nearly any meal, and they're ready in less than 30 minutes!
Servings: 12 biscuits
Calories: 204kcal
Equipment
- Baking sheet lined with parchment paper
- Pastry brush
Ingredients
- 2 1/4 cup soft white wheat flour 245g
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1 cup milk whole milk or 2%
- 6 tablespoons butter chilled and diced
- 3/4 cup shredded cheddar cheese
For the Garlic Butter
- 1/4 cup melted butter
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 400°F.
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, and garlic powder.
- Stir in the butter until the mixture becomes crumbly.
- Stir in the milk and shredded cheddar cheese until the dough is fully combined.
- Scoop heaping portions of dough (about the size of an ice cream scoop) onto a parchment-lined baking sheet, spacing them about 1 inch apart.
- Bake for 12–15 minutes, or until lightly browned.
- While the biscuits are baking, combine the melted butter, dried parsley, and garlic powder.
- Remove the biscuits from the oven and let them cool slightly before brushing with the garlic butter. Serve immediately.
Notes
- Because these are drop biscuits, we want the dough wet, sticky, and lumpy. Don't overmix it and don't try to knead it until it's smooth.
- As with any biscuit recipe, keeping the butter cold is important for getting light and flaky biscuits. Take care to work it with your hands as quickly as possible so the butter doesn't soften. Cold milk is also essential.
- Dice your butter into small pieces so you can easily work it into the flour mixture. You can also use frozen butter and shred it with a cheese grater (as I do in my whole wheat cranberry scone recipe).
- An ice cream scoop or medium-large cookie scoop helps a lot to portion out the biscuit dough. If you don't have either, you can scoop the dough up with a regular spoon, then use your finger to scrape the dough ball onto the baking sheet.
- If you are new to baking with freshly milled flour, read up on the basics before you get started! I have tons of information in my posts on how to mill your own flour and how to bake with whole grains.
- For all of my many freshly milled flour recipes, I recommend measuring the flour by weight, not volume, for the best accuracy. Always weigh the milled flour, not the wheat berries.