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About Jami

Since 2009 Jami Boys has helped readers live a simple homemade life through whole food recipes, doable gardening, and easy DIY projects on An Oregon Cottage. Whether it's baking bread, creating a floor from paper and glue, or growing vegetables and canning them, Jami's done it and written about it. She's been featured in Cottages and Bungalows, Old House Journal, and First for Women magazines as well as numerous sites like Good Housekeeping, Huffington Post, and Apartment Therapy.

Reader Interactions

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  1. Beth says

    October 26 at 11:33 am

    While I can certainly make the buttermilk substitute (if I don’t have a good buttermilk on hand :-)), I do happen to have some buttermilk powder. Could I use that in these biscuits, do you think? Really looking forward to making these!

  2. Charlotte Moore says

    October 26 at 5:40 am

    These look so good. I just started back to WW and these calculate at 7 pts. each for anyone that needs that info.

  3. Juliet says

    December 30 at 9:01 am

    Ty for the detailed instructions on the previous page! Using this recipient and the instructions on the first page has finally allowed me to make biscuits properly that are light and flackery.

  4. JAK says

    April 15 at 12:52 pm

    Just a quick thank you for this incredible recipe.
    I rescue Basset Hounds who are non-adoptable. They love toast in the morning but are prone to yeast infections.
    My current boy, has epilepsy so I cook a ketogenic diet, meaning, the amount of butter in this recipe is valuable.
    I omitted sugar and salt. Also replaced buttermilk with 1/2 C plain yoghurt & water to measure 1 C. Also replaced cream of tartar with 1 Tbp of lemon juice.
    I used no additional flour and no kneading but proceeded to “bench scrape” folding in 1/2 approx 16X’s.
    I finished with 3, 3rd folds, pressed to a 10 X 10 square and cut to 16 pieces.
    Awesomely flaky, thank you Jak

    • Jami says

      April 17 at 11:41 am

      I’m so glad you were able to adapt this recipe to work for your specific needs, Jak – and that your dogs enjoy them. 🙂

  5. Steve says

    July 18 at 5:03 am

    Love the recipe. Am curious… I mill my own grain into flour using the Grainmaker mill. Which grain and how fine should I mill the grain to end up with pastry flour like your recipe calls for? I have a few different wheat berries, spelt, barley, rye, and other grains. I often use soft white spring wheat in my milling.

    • Jami says

      July 18 at 5:19 pm

      I don’t grind my own wheat, Steve, but I know that pastry flour is the lower-protein soft white wheat, in addition to a finer grain. I found this for you on a forum from someone who had a Grainmaker, too: “[I use] soft white wheat berries, tempered to 14% moisture (that I measure with an agraTronix MT-Pro) for 12 hours, which are then milled quite fine (3rd setting on my mill) and then sifted through #70 mesh. The flour it produces is exceptionally fine, silky smooth, and quite white — visually almost indistinguishable from bagged pastry flour.”

      Hope that helps!

  6. Bobbi says

    March 20 at 2:32 pm

    These are great! I used Keifer in place of buttermilk. One critique: these def need more salt!!

  7. cindi says

    March 10 at 11:49 am

    those ARE gorgeous biscuits! have you made them with fresh milled flour? i know the ratio of liquid to dry ingredients differs with fresh milled. also…..how thick do you pat out the dough before cutting? my biscuits NEVER get that tall!! surely something to be proud of 🙂

    • Jami says

      March 11 at 11:09 am

      Thank you! I haven’t used milled flour, Cindi – hopefully there are online calculators for that? I do leave them pretty thick 1-1/2 inches. And using a sharp knife or biscuit cutter on all the sides helps them rise, too. Hope this works for you!

  8. Sara Unruh says

    February 22 at 6:29 am

    Been looking for a whole wheat biscuit that won’t go flat! Sign me up to receive more of this good stuff! Sara, from the fields of the Midwest!

  9. David says

    November 13 at 10:24 am

    I don’t normally bake. (always considered it a bit too girly) But I was craving some biscuits that would fit into my healthy lifestyle. I came across these, and they are great!

    I used coconut oil in place of the butter, and used a little more than the recipe calls for. (2/3 C) Also, I did not have pastry flour, so I cut each cup of flour with 2T of cornstarch.

    These are some of the lightest, flakiest biscuits I have ever had. They also have that nice hearty wheat flavor.

    Thank you for posting it, Jami!

  10. Zoe Anastasia says

    September 27 at 10:35 am

    Just did my own rendition of theese. I used crisco instead of butter and soy milk. Im 17 and made theese for my parents anneverssary. Cant wait to eat. And the smell of the house smells like heaven. Yum!!

    • Jami says

      September 27 at 9:39 pm

      Good for you for baking from scratch, Zoe!! I hope you will continue – I know so many friends of my kids who don’t know how easy and good – not to mention so much better tasting – it is to cook with real ingredients. Here’s to your cooking future- 🙂

  11. Ally says

    May 29 at 11:32 pm

    I will be making these tomorrow! We live in the Willamette Valley as well (Salem) and are fortunate enough to have a raw milk supplier from which I use the cream to make homemade butter and buttermilk. I have a cup of it sitting in the fridge waiting for a good recipe…which now I’ve found!

  12. Ruth says

    February 27 at 1:04 pm

    Delicious! Thank you for posting this recipe! Just one little heads up, it asks for 1 cup of buttermilk but the recommendation for the substitute ends up being 1 cup and 1 tbsp. That made my dough too soft the first time and I just added more flour and still came out good but affected the consistency. Today I made it again and did 1 tbsp first into the measuring cup and then added almond milk until it made a total of 1 cup. These came out perfect!
    I made some changes because of intolerances:
    Used almond milk instead of reg milk
    Used earth balance butter instead of regular butter
    Didn’t use cream of tarter bc I didn’t have any and just added 1/2 tsp more of baking powder.
    * with these changes they still came out amazing! My husband and I loved them!

    • Jami says

      February 27 at 3:30 pm

      Good point, Ruth, thank you. I think I assumed that people would know that it would still need to equal 1 c. total, which I should never do. I’ll update the recipe. 🙂 Glad to know your changes worked for those who have dairy issues – thanks for sharing that!