Whole Wheat Biscuits Made with Fresh Milled Flour

Name: Whole Wheat Biscuits Made with Fresh Milled Flour
Prep time: 10 min
Cook time: 12 min
Ingredients: 2½ cups fresh milled soft white flour; 1 tbsp sugar; 2 tsp baking powder; ½ tsp baking soda; ½ tsp salt; ½ cup butter, cold; ½ cup heavy cream

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These whole wheat biscuits made with fresh milled flour are soft, fluffy, and full of hearty flavor. A simple, from-scratch recipe that’s perfect for breakfast, dinner, or snacking.

I love creating recipes that bring comfort and nourishment to everyday family meals without extra fuss. These whole wheat biscuits are a perfect example—made with fresh milled flour, they’re wholesome and hearty, yet still soft and tender. It’s the kind of recipe that proves scratch cooking can be simple enough for a weeknight but special enough for the dinner table when you gather with loved ones. There’s just something about pulling a tray of golden brown, buttery biscuits from a hot oven that feels like home.

If you’ve ever compared store-bought biscuits to a tender whole grain biscuit made fresh in your own kitchen, you know there’s no contest. Whole wheat biscuits aren’t just a good thing—they’re a great recipe to keep in your back pocket.

They make good use of whole grains, and thanks to fresh milling, they offer a nutty, earthy flavor you won’t get from regular whole wheat flour or white flour biscuits. Plus, they’re a good reminder that simple ingredients can produce some seriously delicious biscuits.

What You’ll Love About This Recipe

This whole wheat biscuit recipe checks all the boxes: easy, wholesome, and versatile. Because you’re grinding your own flour—soft white wheat berries milled just before mixing—you’re getting whole grain flour at its freshest.

That fresh flour holds onto all the nutrients and subtle sweetness of the wheat, giving your biscuits a fluffy texture and hearty taste. Even if you’re used to baking with white whole wheat flour or whole wheat pastry flour, you’ll notice a difference when you mill your own flour.

They’re a wonderful sidekick to main courses like soups, stews, and homemade gravy, but they’re just as good for breakfast sandwiches with eggs, fresh fruit, or a swipe of strawberry jam.

The best part? These biscuits come together quickly. With only about ten minutes of prep and a few folds with a rolling pin on a lightly floured surface, you’ll have flaky biscuits ready in under half an hour.

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Key Ingredients

Here are a few highlights of key ingredients:

Fresh Milled Flour: Milling your own flour from soft white wheat berries means you’re using the freshest whole-wheat flour possible. This isn’t store-bought flour that’s been sitting on a shelf—this is flour with all the good stuff intact.
Cold Butter: Using cold ingredients like chilled butter ensures those lovely, flaky layers. When the fat melts in a hot oven, it creates the steam pockets that make fluffy biscuits.
Heavy Cream: Adds richness and moisture, helping your biscuit dough come together without overworking it.
Baking Powder: A must for achieving rise and a tender crumb—don’t skip it!

You can find a full list of ingredient amounts in the recipe card at the bottom of this post.

How to Make Whole Wheat Biscuits with Fresh Milled Flour

To start, grind your wheat berries in a grain mill to create your own flour. Measuring out your flour after milling ensures you have the exact amount you need without too much dry flour. Preheat your oven to high heat—425°F is perfect—and line a baking sheet with parchment paper.

In a large bowl, whisk together your dry ingredients: the freshly milled flour, sugar, baking powder, baking soda, and salt. Using a cheese grater, shred the cold butter directly into the flour mixture. This step creates small, even bits of butter that mix quickly and form coarse crumbs. Use a pastry cutter or pastry blender to incorporate the butter fully—you’re aiming for a mixture that resembles a dry mixture of coarse crumbs without overmixing.

Pour in the heavy cream and, with a wooden spoon or your hands, gently bring the biscuit dough together. Avoid overworking the dough, which can toughen it. Turn the dough onto a lightly floured surface and use a rolling pin to roll it into a thick rectangle. Fold the sides in like a letter, roll it out again, and repeat this process 2–3 times. This folding technique is what creates those flaky biscuits and a fluffy texture.

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Using a biscuit cutter, cookie cutter, or even a measuring cup, cut-out biscuits from the dough. Place biscuits on your prepared baking sheet, close enough that they’ll support each other as they rise. Gather the remaining dough, gently press it together, and cut more biscuits. Bake in a hot oven for about 12 minutes or until golden brown.

How to Serve Whole Wheat Biscuits

Fresh from the oven, these buttery biscuits are irresistible on their own. But they’re also perfect alongside main courses like roasted chicken, beef stew, or a hearty soup. Slice one open and add homemade gravy for a classic Southern touch, or use them as the base for breakfast sandwiches filled with scrambled eggs and fresh fruit on the side.

For something sweet, spread with strawberry jam or drizzle with honey. They also pair beautifully with banana bread or other baked goods if you’re making a cozy brunch spread. If you’re planning ahead, you can even reheat them in a toaster oven or regular oven at room temperature to refresh that just-baked taste.

Baking Tips & Variations

Use Whole Grains: Milling soft white wheat berries gives you a lighter, milder flavor than regular whole wheat flour or hard white wheat berries. Whole wheat pastry flour is another option if you don’t have a mill but still want tender whole grain flour.
Cold Ingredients Matter: Start with cold butter and, if possible, chill your mixing bowl for a few minutes. Cold ingredients help create those flaky biscuits.
Don’t Overwork: When bringing the flour mixture and cream together, stop mixing as soon as it forms a dough. Overmixing will lead to tough biscuits instead of tender whole wheat buttermilk biscuits or their heavy cousins.
Shape Smartly: Use a sharp biscuit cutter or cookie cutter and press straight down without twisting. Twisting can seal the edges and keep your biscuits from rising properly.
Storage: Store leftovers in an airtight container at room temperature for up to two days, or freeze for longer storage.

Variations include brushing the tops with melted butter for an extra buttery biscuit finish or sprinkling a touch of coarse sea salt before baking. If you prefer whole-wheat biscuits with a tangy note, you can use a buttermilk substitute instead of cream—just keep your ingredient amounts the same.

Recipe FAQs

Can I use regular whole wheat flour instead of fresh milled?

Yes, though fresh milling gives the best flavor and texture. Regular whole wheat flour or white whole wheat flour will still yield tasty biscuits.

Do I need special equipment?

A grain mill is helpful if you want to mill your own flour. But if you don’t have one, pre-milled wheat flours work fine. You’ll also need a biscuit cutter or cookie cutter, a mixing bowl, a rolling pin, and a baking sheet. A food processor can be a shortcut for cutting in butter if you don’t have a pastry cutter.

Why is folding the dough important?

Folding creates layers, leading to buttery biscuits with a flaky texture. Skipping this step may result in denser biscuits.

More Fresh Milled Flour Recipes

If you’re excited about these nutritious biscuits, you’ll love other ways to use fresh milled flour. Here are my suggestions:

Milling your own flour opens the door to so many homemade favorites, and it’s always a good use of wheat flours you may already have on hand. I talk more about the process and benefits on this post if it is helpful to you!

Closing Thoughts

There’s something deeply satisfying about pulling a pan of homemade, whole-wheat biscuits from the oven and knowing you created them start to finish. Using whole grains and simple ingredients doesn’t just make a good thing—it makes the best homemade biscuits your whole family will ask for next time. Whether you’re pairing them with homemade gravy at the dinner table, serving them warm with strawberry jam for breakfast, or sneaking one as a tasty biscuit snack in the afternoon, these fluffy biscuits are sure to become a household favorite.

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If you make this recipe, please leave a rating on the recipe card below! I’d also love for you to tag me @autumn.chasingoursimple on Instagram so I can see what you’ve been baking!