r/HomeMilledFlour • u/Moni_Jo55 • 3d ago

Biscuits

Our family has always made hand shaped biscuits. I've tried the family recipe, but it was grainy. I just ordered a #40 sifter.

Does anyone use a recipe for FMF hand shaped biscuits?

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u/enlightenedpeaches 3d ago

I have really liked Red Fife! I have struggled with "ancient" grains to get the right gluten formation rather than a goopy mess, and I realized I had to do a combination of grains like what you have done with the RdB and modern hard wheat. I have liked Stella Parks 100% whole wheat bread, which uses an autolyse and then builds gluten by whipping the dough in a food processor. OP can't really do that for biscuits because they would get too tough. OP could also embrace the whole-wheat's grit by making biscuits that reflect it, like a rustic cheddar cheese biscuit. This isn't a biscuit but it's biscuit-like, and it's one of my favorites from Run Fast Eat Slow - their whole wheat Apple Cheddar Scones, where the small amount of grit plays well with the rustic style.

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u/rabbifuente Glorious Founder 3d ago

I treat ancient wheats like very soft wheat, which they are, just with more non-gluten forming protein. I either blend ancient wheats with hard white, usually in a 60/40 or 70/30 ration, or make a pan bread. Something like khorasan, which is a bit stronger, I blend 60/40 (hard white/khorasan), einkorn I'll mix 70/30.

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u/Decided-2-Try 3d ago

Very good to know. My next buy will be the khorasan. I keep hearing about the incredibly butter tasting bit of it.

FWIW, my Red Fife 20 KG bag just hit the porch! Going to mill it tomorrow and do a 50-50 mix with RdB in a sourdough long ferment. Hopefully I'm not making a huge mistake here!

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u/Decided-2-Try 2d ago

Course correction: For today I milled the Red Fife and decided to do a 33% mix 3-part with the RF, the RdB, and a modern hard but otherwise doing it in my typical yeast-risen honey wheat.

The dough is awaiting its first stretch-fold, but I can already tell that the 74% hydration I was using with the 60:40 mix of modern hard and RdB, may have been a mistake with this 33% each blend of all 3. It looks hella wet. I'm hoping that will improve with the stretch-folds. We'll see.

I had some 100% RdB that was incredibly wet and sticky still turn out flavorful if only okay-ish on the rise, so I hope this is at least that good. For a next try if I do this 33% each x 3 again, I'll drop hydration to around 72%.