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A stack of tall, golden-brown whole wheat biscuits made with fresh milled flour, piled on a white plate. One biscuit is split and filled with a visible layer of white cream or butter.

Whole Wheat Biscuits Made With Fresh Milled Flour

Soft, flaky, and rich with whole-grain flavor, these Whole Wheat Biscuits made from fresh milled flour bring wholesome homemade baking to a new level.
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Prep Time 12 minutes
Cook Time 15 minutes
Total Time 27 minutes
Servings: 10 biscuits
Course: Bread, Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/2 cups fresh milled whole wheat flour hard white or hard red
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
Wet Ingredients
  • 6 tbsp cold unsalted butter cubed
  • 1 cup cold buttermilk or milk with 1 tbsp lemon juice
  • 1 tbsp honey
Additional
  • extra flour for dusting

Equipment

  • Baking Sheet
  • Parchment Paper
  • Mixing bowls
  • Pastry Cutter

Method
 

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the fresh milled flour, baking powder, baking soda, and salt.
  3. Add the cold butter cubes into the flour mixture. Using your fingers or a pastry cutter, work the butter in until it resembles coarse crumbs.
  4. In a separate bowl, mix the cold buttermilk and honey until combined.
  5. Pour the liquid mixture into the dry ingredients and gently stir until a soft dough forms. Do not overmix.
  6. Lightly flour a clean surface and turn the dough out. Pat it into a rectangle about 1 inch thick.
  7. Fold the dough over itself 2–3 times to create flaky layers, then pat it out again to 1 inch thickness.
  8. Cut biscuits using a round cutter, pressing straight down without twisting. Re-shape scraps gently and continue cutting.
  9. Place biscuits on the baking sheet, close together for softer sides or spaced apart for crispier edges.
  10. Bake for 12–15 minutes, or until golden brown. Cool slightly before serving warm.

Notes

For even fluffier biscuits, keep all ingredients cold and handle the dough gently. Fresh milled flour absorbs liquid quickly, so add a splash more buttermilk if needed.