Fresh Milled Flour Biscuits (Simple & Fluffy — No Fuss Required)

A few years ago, I was constantly overwhelmed by dinner.

I so desperately wanted to move away from processed foods and cook more from scratch—but honestly, it all just felt like too much. I had completely lost the joy I used to feel when cooking.

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Parts of this post were drafted with the help of AI, then reviewed, updated, and edited by me to reflect my personal experience and voice. I always aim to share real-life content that’s helpful, honest, and rooted in my day-to-day rhythms.

This post contains affiliate links. That means I may earn a small commission (at no extra cost to you) if you choose to purchase through my links. I only share products I use and love in my own home.

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And biscuits?

Well… biscuits were one of those things I always relied on the canned kind for. You know the ones. The terrifying pop when you open them? 😅 I was never really impressed with the taste, and they were never as fluffy as I thought they should be.

Then I found a biscuit recipe several years ago. I’ve been making a version of that recipe for years now. And since we now exclusively use fresh milled flour, I’ve adapted it to work beautifully with fresh flour.

(✨ Curious why we switched to fresh milled flour? I wrote a blog post about that—you can read it here.)

This blog post explains how to make fresh milled flour biscuits.

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• Homemade zucchini bread with fresh milled flour
• The Make-Ahead Fresh Milled Flour Pancakes I Rely on Every Week
• Perfect Fresh Milled Flour Chocolate Chip Cookies for High Altitude Baking

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Why Fresh Milled Flour Makes All the Difference

The biggest difference? Flavor and texture.

There’s a depth of flavor that comes through that you just don’t get with all-purpose flour. And surprisingly? These biscuits are light and fluffy—even though they’re whole wheat. I used to expect all whole wheat things to be dense and dry… but fresh milled flour acts so differently than store-bought whole wheat flour. It’s honestly been such a pleasant surprise.

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The Best Part: They’re Actually Doable

Here’s the deal: this recipe is my go-to even when I’m exhausted.

Why? The butter has to be cold—so there’s no pre-planning or pulling butter out to soften. Just grab it from the fridge or freezer and go.

The dough is no-fuss, too. After I cut the butter into the dry ingredients, I just mix in the milk until everything is barely combined. It should look shaggy and kind of a mess—don’t overthink it! Then I do a quick series of folds on a floured surface (more on that below), which creates those dreamy, flaky layers.

We use these biscuits for both breakfast and dinner—biscuits and gravy, breakfast sandwiches, or as a cozy side for soups and skillet meals. They’re versatile, comforting, and always a hit.

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What Kind of Wheat Do I Use?

For this recipe, I use a 50/50 blend of hard white wheat and kamut. There’s no special reason—I just love the flavor and texture that combo gives me.

We used soft white wheat for a while (especially for recipes that didn’t need to develop gluten), but over time I found it was simpler to just stick with fewer types of berries. These days, it’s mostly hard white and kamut for everything.

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Curious about where I get my wheat berries from and other bulk foods we love?!? Click here to learn about Azure Standard.

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Real-Life Biscuit Recipe (Fresh Milled Flour)

Here’s exactly how I make them—mess, flour dust, and all:

Ingredients:

• 4 cups fresh milled flour
• 2 Tbsp baking powder
• 1 tsp salt
• 1 cup cold butter, cubed
• 1½ cups cold milk

Instructions:

1. Preheat your oven to 425°F.
2. Pull out two cast iron skillets (or a cookie sheet or 9×13 dish lined with parchment paper).
3. Grind your wheat berries (I usually mill a blend of hard white and kamut).
4. In a large mixing bowl, whisk together the flour, baking powder, and salt.
5. Add the cold cubed butter to the dry ingredients and cut it in with a pastry cutter (or your fingers) until the mix looks like coarse crumbs or wet sand with some chunks.
6. Gradually stir in the milk, just until the dough comes together. It should be sticky and shaggy.
7. Dump the dough onto a floured surface and gently press it into a rectangle about 1 inch thick.
8. Fold the rectangle in half “hamburger-style” and rotate 90°. Repeat this fold and press process 3 more times (4 total folds)—this builds those flaky biscuit layers.
9. Press the dough one final time to ¾–1 inch thickness and cut out biscuits using a 3-inch cutter, glass, or even a knife (square biscuits totally work too!).
10. Place biscuits into your skillet or baking dish, touching slightly.
11. Bake for 12–15 minutes, until golden brown on top.
12. Let them cool slightly before serving.

We love ours with gravy, as breakfast sandwiches (hello sausage + egg + cheese heaven), or alongside soup or roasted veggies for dinner.

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Real Mom Wins

These are always a favorite in our house. They’re versatile, reliable, and comforting—without being complicated. That’s a win in my book. 🙌

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To the Overwhelmed Mom Who Wants to Cook From Scratch…

Hey, sweet friend. I see you.

It’s totally normal to feel overwhelmed. I understand that deep desire to cook from scratch—to nourish your family in a more intentional way. You long for it, but dinnertime feels like the hardest part of your already long day. You feel like you should be able to handle it… but it’s just too much.

It gets better.

You don’t have to do it all perfectly. I’ll teach you how to start small—without the overwhelm. There’s a way to build a rhythm that fits your season. And biscuits? They’re a really good place to start.

This blog post explains how to make fresh milled flour biscuits.

💛 Ready to make dinner feel lighter?

If biscuits are your first step into from-scratch cooking, my From-Scratch Dinner Toolkit will help you keep going without the overwhelm.

Inside, you’ll find my flexible dinner rhythms, pantry meal ideas, and go-to emergency dinners—so you can feed your family nourishing food without the stress of strict meal plans.