Fresh Milled Biscuit Recipe
This fresh milled biscuit recipe is one of my favorite quick bakes. These fresh milled flour biscuits come together fast and taste amazing with gravy, or just a simple spread of butter and jam. Figuring out how to make the perfect fresh milled buttermilk biscuits wasn’t easy (we ate a lot of dense and dry batches along the way) but I finally nailed it. Today, I’m sharing exactly how you can make soft, flaky biscuits with freshly milled flour, without all the frustration.
Milling your own wheat berries and using them in a recipe requires patience. You have to allow the fresh milled flour to absorb some of the liquid or you will end up with hard, dry biscuits. So do not skip allowing the batter to sit for 15 minutes!
why use fresh milled flour for this biscuit recipe?
Milling your own wheat berries and baking with fresh milled flour takes a little patience, but it’s worth every minute. One of the most important steps is allowing your biscuit dough to rest for 15 minutes before baking. Fresh milled flour needs that time to absorb the liquid, or you’ll end up with hard, dry biscuits. Don’t skip that step!
Fresh milled flour is also packed with nutrients. Since it’s freshly ground, it hasn’t been sitting on a shelf losing its vitamins and minerals. Compared to store-bought all-purpose flour, fresh milled flour offers more fiber, B vitamins, and minerals — and it has a lower glycemic index, which helps keep your blood sugar more stable.
So while it takes a little extra love, using fresh milled flour in your biscuit recipe gives you a wholesome, flavorful result that’s so much better than store-bought.
No buttermilk? No problem.
If you don’t have buttermilk on hand, you can easily make your own. Just add 1½ tablespoons of apple cider vinegar (or lemon juice) to 1 cup of whole milk. Let it sit for about 5–10 minutes, and you’ve got homemade buttermilk. You can also use plain milk, but it will slightly change the flavor and texture of your fresh milled biscuits.
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ingredients for fresh milled buttermilk biscuits
Soft wheat berries – Best for fluffy, tender biscuits. You can use hard wheat, but it’ll make them denser. My family prefers soft wheat for biscuits.
Cornstarch – Helps lighten the texture. You can swap for potato starch if needed.
Salt – I use Redmond Real Salt.
Baking soda and baking powder – Aluminum-free is best (I get mine from Bob’s Red Mill or Azure Standard).
Cold butter – Cold butter is key for those flaky layers.
Buttermilk – Or use your vinegar and milk mix.
Sucanat or honey – Adds a subtle sweetness and helps with browning.
helpful tools for making fresh milled flour biscuits
Kitchen mill – I use a Mockmill to grind my flour fresh.
Mixer or mixing bowl – A medium bowl and wooden spoon work fine too.
Rolling pin
Cast iron skillet – My favorite, but a parchment-lined baking sheet also works.
Biscuit cutter or glass – About the size you want your biscuits.
Cheese grater or butter knife – Great for finely cutting in butter.
Tea towel or beeswax wrap – Perfect for covering your dough as it rests so it doesn’t dry out.
how to make fresh milled flour biscuits
- If making buttermilk, add 1.5 TBSP vinegar to the mil and let it sit for 10 minutes.
- Mill your flour.
- Preheat your oven to 450°F
- In a bowl, combine your dry ingredients: flour, cornstarch, salt, baking soda, and baking powder.
- Use a cheese grater to grate the butter into the dry ingredients. You can also cut in with a pastry cutter or fork.
- Mix until the butter looks like pea-sized pieces.
- Add your milk and stir until combined. The dough shouldn’t be dry, but not overly sticky either (see photo below).
- Cover the dough and place in the fridge for 10-15 minutes. This will allow your flour to absorb the milk.
- Sprinkle a small amount of flour on your work surface and roll out dough about ¼-½ inch thick.
- Fold your rolled out dough in half (this helps create layers).
- Cut out biscuits and place biscuit dough on your cast iron, leaving a little space between each one.
- Bake for 12-15 minutes.
- Allow to cool and enjoy!
you may also like…
- sourdough discard crepes
- sourdough dutch baby
- sourdough discard crackers with fresh milled flour
- fresh milled flour sugar cookies
Fresh Milled Biscuit Recipe
This biscuit recipe using freshly milled flour will give your family a more nutrient dense option for those morning your need a grab and go breakfast or some biscuits to go with your gravy!
Ingredients
Dry Ingredients
- 2 ¼ cup soft wheat berries to yield 4.5 cups flour
- ½ TBSP salt
- 1 TBSP baking powder
- 1TBSP baking soda
- 2 TBSP cornstarch
- 2 TBSP sucanat or honey
Wet Ingredients
- 1 ½ cup buttermilk (see notes for how to make buttermilk)
- 1 cup cold butter
Instructions
- Make the buttermilk – If needed, mix 1½ tbsp vinegar into the milk and let it sit for 10 minutes.
- Mill your flour.
- Preheat your oven to 450°F.
- In a bowl, combine your dry ingredients: flour, cornstarch, salt, baking soda, and baking powder.
- Grate the cold butter into the dry ingredients, or cut it in with a pastry cutter or fork. Mix until it looks like pea-sized pieces.
- Add your milk and stir until combined. The dough shouldn’t be dry, but not overly sticky either.
- Cover and rest – Place dough in the fridge for 10–15 minutes so the flour can absorb the milk.
- Sprinkle a little flour on your counter, then roll out the dough about ¼–½ inch thick.
- Fold the dough in half (this helps create layers).
- Cut out biscuits and place them on your cast iron skillet or baking sheet, leaving a little space between each one.
- Bake 12–15 minutes or until golden brown.
- Let cool slightly, then enjoy warm with butter, honey, or gravy!
Notes
- To make buttermilk, pour 1 1/2 TBSP vinegar into 1 1/2 cups milk
- Don’t skip the batter rest — it’s key for soft biscuits.
- Keep your butter cold until mixing.
- If you like extra tall biscuits, fold the dough twice before cutting.
- For a golden top, brush biscuits with a bit of melted butter before baking.
Thank you for sharing the struggle of freshly milled flour. I too have had my fair share of dry baked goods. This recipe is yummy.
I almost dropped baking with fresh milled flour because of that! Letting the flour and liquid sit for a bit before baking definitely helps. Thanks for stopping by!
YUM! I am a sucker for any kind of biscuits. I’ve never tried fresh milled flour but I really want to.
We are a bread loving family too!! haha I ended up switching to fresh milled because of some health issues and haven’t looked back!
Yummmmm! I think biscuits and gravy are calling my name this morning!
That’s what my family is ALWAYS requesting these with! So we have “Bs and Gs” almost every Sunday.
Yum! Such a great fall/winter supper staple recipe. So good with soups!
Thanks for trying the recipe and stopping by! I’m glad you liked it 🙂
I love biscuits and fresh milled flour. Thanks so much for all the great tips for making these with fresh milled flour. This is a great recipe to save!
Choosing to go to fresh milled flour is awesome and so good for you..but I am a little bias!
Easy and delicious!
Thanks for your feedback Laura! I’m glad y’all liked them too
Thank you for sharing this! I’ve recently been converting all my recipes to freshly milled but to have this biscuit recipe is amazing.
Totally awesome! Yeah, I’m a bit biased too, fresh-milled flour is the way to go! I started making the switch about 3 years ago. It’s been a little tricky sometimes (especially with bread!), but I think I’m finally getting the hang of it.
What a great recipe, makes me want to start baking with fresh milled flour. Yum!
If you ever had any questions, let me know! I’d love to help as much as I can. 🙂
I am 100% saving this recipe for later 😍
Hope you love it when you get a chance to try it! Thanks for stopping by!
Love this, I’m going to be learning how to use fresh milled soon and a step by step guide for biscuits is definitely a must have!
Let me know if you ever have any questions! It’s not as simple as using all purpose flour but once you get the hang of fresh milled it’s totally worth it!
Yum! I love using freshly milled flour. And who doesn’t love biscuits! I haven’t thought to fold the dough for layers though..I’ll have to try that next time. 🙂
I do too! You know how fresh milled flour is, sometimes I don’t feel like it gives the layers or flakiness unless I fold it and the butter is super cold! Hope they turn out wonderful for you!