Freshly Milled Flour Buttermilk Biscuits and Sausage Gravy

[@psalm2129]

Grating the butter makes it so much easier 😃

[@anncrabtree3935]

Ok! Thank you! I’ve tried plenty of biscuit recipes others swore by and had to bury most in the backyard because even my dogs couldn’t be persuaded they were biscuits. These are delicious! Thank you.

[@kimschott8032]

I love how excited you get about family recipes. I feel the same way about some of ours. Multgenerational recipes are such a treasure! Thank you for sharing!

[@quiltingqueen3835]

Such gorgeous biscuits!! I can't wait to try them. I also make sausage gravy, I grew up on it and my family makes it exactly like you do but I haven't tried it yet with fresh milled flour. So much to do!! Thank you for another wonderful video, your girls are so adorable!! Take care, Dora

[@livingwithwolves5055]

Wow! My favorite meal of all time!!! Thank you for sharing your talents and information. I recently bought the Ankarsrum meat grinder and sausage attachments just so I can make my own sausage and grind meat to I know exactly what is in it. I can’t wait to try this! 💕

[@realfoodgoodfood]

That's amazing!!

[@tracyg4783]

I’ve made buttermilk biscuits all my life and I have not been able to get a good biscuit with FMF. Your tip for letting the flour cool was a aha moment. You have giving me the confidence to try again

[@sherrieblake8674]

I’m so excited to find your channel. You are a great resource with showing and sharing your fresh milled flour recipes.

[@meghancooper6667]

I am brand spanking new to fresh milled. I've made two things- a loaf of bread and your biscuits. The biscuits were really good, but slightly too moist in the middle. Do you think I just needed to cook a bit longer, or should I add a touch more flour next time? Maybe you won't be able to answer that, but I don't have a real idea for how my doughs should feel yet. Your videos are very helpful!

[@realfoodgoodfood]

I would try baking them longer first, every oven is different. If that doesn't work you could add more flour. I have at one point or another made mine too tall so the middle was not able to bake well, maybe that's something. Congratulations on freshly milled baking! I'm excited for you!

[@meghancooper6667]

@@realfoodgoodfood Thanks! I'll try baking a little longer next time. I have been splitting them in half and reheating in the toaster oven, and the texture is perfect!

[@dianebarsamian1022]

Thank you

[@tracyg4783]

Tip, don’t twist your biscuit cutter, that messes up the rise for the layers

[@sherrieblake8674]

Ok, I do have a question. I think this is where I get messed up a lot on recipes. Are you taking 4 actual cups of berries and milling them which result in way more than 4 cups of flour? Or, are you using just about enough wheat berries to get to the 4 cups of milled flour? I feel so stupid! 🤪thank you!

[@realfoodgoodfood]

No! Don't feel stupid at all! There is so much know when switching over to freshly milled wheat, it's a whole different world! I should be more clear when I teach, I use 4 cups of milled flour and a bit more for sprinkling on the counter. Also for a reference if you Google wheat berries to flour conversion chart there is a handy printable chart.

[@sherrieblake8674]

@@realfoodgoodfood thank you!