Name: Buttery Fresh Milled Flour Biscuits
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 8
Cuisine: Fresh Milled Flour
Ingredients: 1 ¾ cups fresh milled soft wheat flour (from about 1 ½ cups soft white wheat berries, milled on the finest setting); 3 tablespoons arrowroot powder; 1 tablespoon aluminum-free baking powder; 1 teaspoon fine sea salt; 1 ½ tablespoons sugar; 8 tablespoons unsalted butter, frozen and cubed; ¾ cup buttermilk (see note below for substitution)

Fresh milled flour biscuits are a game changer when it comes to homemade biscuits. These golden, buttery beauties are tender, flaky, and packed with deep, nutty flavor (and nutrition!) that only comes from truly fresh flour.

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Close up of delicious biscuits made with fresh milled flour

These tender, buttery fresh milled flour biscuits are light, flaky, and full of whole grain goodness. Made with 100% fresh milled soft white wheat flour and a touch of arrowroot powder for lift, they offer just a hint of sweetness and the perfect crumb.

Fresh milled soft wheat biscuits are soft and fluffy on the inside, slightly crisp on the outside, and they rise beautifully without waiting overnight. Enjoy them with breakfast, brunch, or dinner—you really can’t go wrong with a basket of homemade biscuits fresh from the oven!

Freshly milled flour brings out the best in simple recipes like this one. Unlike store-bought flour, fresh milled wheat retains all the bran, germ, and nutrients—giving these biscuits more flavor and nutrition. Top them with grass-fed butter, serve them under a rich sausage gravy, or use them as the base for a sandwich or a strawberry shortcake. We love to have ours with delicious sausage balls (no Bisquick needed!) or a breakfast casserole for busy mornings.

If you’ve recently started milling your own wheat—or you’re thinking about diving in—this is the perfect recipe to get started. We also love pancakes, blueberry muffins, or Belgian waffles with fresh milled flour. If you’re a sourdough lover, try fresh milled sourdough and whole wheat focaccia too!

New to fresh milled flour? Learn all about it in the baking with fresh milled flour guide. And for the sourdough lovers, check out the sourdough guide with info on creating a stiff starter—no excess discard here!

Fresh milled flour biscuits on a wooden cutting board with a tea towel beneath.

Why You’ll Love This Recipe

1. Truly flavorful biscuits: Fresh milled flour adds a sweet, nutty complexity to this biscuit recipe that white flour just can’t match. You’ll notice the difference immediately—delicious buttery biscuits with a depth of flavor you can’t get elsewhere.

2. Nutrient-dense and wholesome: With all the bran and germ intact, you’re getting more fiber, vitamins, and minerals in every bite—without sacrificing taste and without the extra cost of bakery items.

3. Beginner-friendly: This recipe is quick to throw together, and perfect for anyone just starting their home milling journey. No complicated steps or waiting required.

What Are Fresh Milled Flour Biscuits?

Fresh milled flour biscuits are classic American-style biscuits made with flour that’s been ground just moments before using. The texture is soft, fluffy, and slightly rustic thanks to the whole grain components. Unlike traditional white flour biscuits, these have a richer flavor and denser nutrition profile. We’re using hard white wheat berries for a lighter texture, but you can use hard red for a heartier bite. These are baking powder biscuits—not sourdough—so they’re fast and easy!

fresh milled flour biscuits just baked in a cast iron skillet with more unbaked biscuits in the background.

Freshly baked biscuits on a wooden cutting board

Fresh Milled Flour Biscuits Ingredients

Fresh milled flour (soft white wheat): Soft white wheat gives a light, fluffy texture while keeping the nutrition of whole grain. You can use soft red wheat for a more robust wheat flavor.
Butter: Cold, unsalted butter is essential for flakiness. I recommend grass-fed butter for flavor and quality. You want to cube the butter into small pieces. You could also use a cheese grater on the coarse setting.
Baking powder: Use aluminum-free for a cleaner taste and better rise.
Salt: Just enough to enhance the flavor without overpowering.
Arrowroot powder: The best way to give these biscuits that fluffy texture—without losing any of the fresh milled flavor or nutrition.
Buttermilk: Buttermilk gives a tender crumb and slight tang. You can substitute whole milk if needed or make your own by adding 1 teaspoon white vinegar to 1 cup of milk and allowing it to sit for about 5 minutes before using in the recipe.

A full list of ingredients and quantities can be found in the recipe card below.

Tools You May Need

Grain Mill

Cast Iron Skillet

How To Make Fresh Milled Flour Biscuits

Mill your flour: Use soft white wheat berries and mill them on the finest setting. Let the flour cool if it’s overly warm.
Preheat the oven to 450°F and coat a cast iron skillet with butter or line a baking sheet with parchment paper.
Mix dry ingredients: In a large bowl, whisk together flour, baking powder, arrowroot powder, and salt.
Cut in butter: Cut your butter into small pieces with a grater, food processor, or a knife. Use a pastry cutter or your fingers to blend the cold butter into the biscuit dough until the mixture resembles coarse crumbs.
Add milk: Slowly pour in the buttermilk and stir just until the dough comes together—don’t over mix!
Roll and cut: Turn the dough out onto a very lightly floured surface. Flatten the dough to about 1 inch thickness with a rolling pin, then fold it over itself and repeat. Do this about 6 times to create the layers in the biscuits. On the last flattening, cut the dough into circles with a sharp edge biscuit cutter. If you don’t have one, you can use a drinking glass top.
Bake: Place the biscuits in the skillet or on the baking sheet. Allow them to touch each other for softer sides or spread apart for extra crispy edges. Option to brush the tops of the biscuits with a little butter to promote browning. Bake for 10-12 minutes, or until golden brown.
Serve warm: Enjoy with butter, honey, or your favorite gravy!

Freshly baked biscuits in a cast iron skillet with unbaked ones beside

Recipe Tips

Keep everything cold: Cold butter equals flakier biscuits. Chill your flour and milk for the best results. You can also freeze the butter before baking.
Don’t overmix: Stir just until the dough comes together. Overworking will make them tough, and the folding process on the counter helps to create the flaky layers.
Bake close together: Placing biscuits side-by-side helps them rise higher and have slightly softer edges. This is why I like to use a cast iron skillet.
Storage: These are best fresh, so if you have leftovers, I would freeze them! Flash freeze on baking sheet then transfer to a freezer container. Reheat uncovered at 325°F for 6–8 minutes in a toaster oven.

Fresh Milled Flour Biscuits Variations

Cheddar & Herb: Add ½ cup shredded sharp cheddar and 1 tablespoon chopped fresh herbs like chives or rosemary.
Garlic Butter Biscuits: Brush the tops of the biscuits with melted garlic butter before and after baking.
Honey Butter Biscuits: Stir 1–2 tablespoons of honey into the milk and serve with whipped honey butter.
Sourdough Discard Biscuits: Replace half of the milk with ½ cup of sourdough discard. Check out my sourdough recipes for more ideas!

Delicious fresh milled flour biscuits in a cast iron pan

Recipe FAQs

Cold butter! Cold butter makes coarse crumbles of butter coated in flour and gives flaky layers to the biscuits. You can freeze the butter the night before baking to ensure it stays very cold. The next morning, place your cold butter in a food processor and pulse a few times to get small cubes.

Yes, freshly milled flour absorbs more liquid than store-bought flour. This recipe is specific for fresh milled flour, so you don’t need to add extra water or milk here. If you are wanting to convert a different recipe to fresh milled flour, look for tips in the fresh milled baking guide.

No, there is no need to sift fresh milled flour. Simply grind, measure and get baking! In fact, sifting would lose some of the bran that you want to keep in your flour. Many choose to grind on the finest setting for recipes like this one to ensure the flaky texture.

Yes! Cut the biscuits into circles and flash freeze them raw. Store wrapped well in an airtight container in the freezer. Bake from frozen at 450°F, adding 2–3 minutes to the bake time. This is a great way to only bake as many as you need.

Mix 1 tablespoon of lemon juice or vinegar into 1 cup of milk and let sit for 5 minutes. You can also simply use whole milk instead of buttermilk and achieve a very similar end result.

You can technically use either, but milk (especially buttermilk) gives the inside of the biscuits that nice, soft texture that we all love. Substituting water in this recipe with fresh milled flour will have different results than using milk.

I hope you love this recipe!