This article is all about fresh milled biscuits.
The Thought That Started It All
I’ll be honest — the idea of making biscuits used to make me sigh. Not because I didn’t love them (I do… and my husband really loves them), but because of all the steps: the counter dusted in flour, the rolling, the cutting, the sticky dough.
On one particularly busy evening, when the thought of another mess felt like too much, I had a little idea:
What if I just dropped the dough in the pan?
No rolling, no cutting. Just two spoons, a bowl, and a cast iron skillet.
“What’s the worst that could happen?” I thought.
If it didn’t work, I’d just try something else next time.
But you know what? They turned out amazing. Soft, golden, buttery, and perfectly imperfect — just like most of my favorite dinners. And that’s how my Fresh Milled Flour Drop Biscuits were born.
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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Why I Love These Biscuits
They’ve become a quiet little rhythm in our week — one that brings comfort without chaos.
I make them at least once a week now, either to stretch a pot of soup or as the coziest side for breakfast with gravy, eggs, and bacon.
They bake while I finish everything else, and the smell that fills the kitchen feels like a deep breath after a long day.
And here’s the best part: these biscuits are whole grain without tasting heavy or dense. The fresh milled flour makes them soft and light, with a flavor that’s so much richer than store-bought whole wheat.
My Fresh Milled Flour Blend
I usually use a mix of hard white wheat and kamut, but recently I tried all kamut — and oh, friend, it was heavenly. The flavor was slightly nutty, almost buttery, and just so satisfying.
That’s the beauty of using fresh flour: every grain brings something different to the table, and you can experiment without fear.
A Note to the Mom Who’s Nervous About Her Mill
If you’ve got a grain mill sitting on your counter and you’re scared to use it — I’ve been there.
It’s loud (mine sounds like a little jet engine taking off), and it feels intimidating at first. But truly, it’s only about five minutes to mill what you need. And once you do, you’ll see how easy it is to just use it like any store-bought flour.
I like to keep any extra flour in the fridge to stay fresh. And if you’re looking for a first win recipe to try, this biscuit recipe is exactly that.
🥣 Cast Iron Skillet Drop Biscuits (Double Batch Recipe)
Ingredients
- 4 cups fresh milled flour
- 2 Tbsp baking powder
- 1 tsp baking soda
- 2 tsp salt
- 2 Tbsp sugar (optional)
- ½ cup cold butter (1 stick), cut into cubes
- ½ cup lard
- 2 cups buttermilk (or milk + 2 Tbsp vinegar or lemon juice)
Directions
- Preheat oven & skillet to 425°F with your cast iron skillet inside.
- In a large bowl, mix flour, baking powder, baking soda, salt, and sugar.
- Cut in butter and lard until mixture looks like coarse crumbs. I like to dice up my butter and lard so it is easier to cut it in with the pastry cutter.
- Add buttermilk and stir just until combined — the dough will be sticky.
- Drop heaping spoonfuls into your hot, greased skillet (you’ll get about 16 biscuits).
- Bake 15–18 minutes, until golden brown on top.
- Serve warm, brushed with melted butter if you like.
Why This Biscuit Recipe Fits Real Mom Life
This isn’t the kind of recipe that demands perfection — it meets you where you are.
It’s for the night when you’re tired but still want to feed your family something homemade.
It’s for the mornings when everyone’s hungry and you just need something quick and cozy.
When life feels overwhelming, simple rhythms like this — drop the dough, bake while you breathe — bring a kind of peace that’s hard to explain.
This article is all about fresh milled flour biscuits.
Take Your First Flour Win (Without the Overwhelm)
If this recipe made you think, “Maybe I really can do this fresh milled flour thing…” — you’re exactly who my From-Scratch, Not Stressed: Fresh Milled Flour Jumpstart was created for.
It’s a free guide to help you start baking with fresh milled flour without stress, guilt, or perfection.
Just real ingredients, small steps, and grace for your season.
Inside, you’ll find:
- 🌾 A simple milling routine you can actually follow
- 🥣 My first-win recipes (including these drop biscuits!)
- 💛 Encouragement to remind you you’re not behind — you’re just tired, and you’re doing beautifully
👉 Grab your free “From-Scratch, Not Stressed: Fresh Milled Flour Jumpstart” below — and start building confidence in your kitchen one small win (and one biscuit) at a time.
⬇️ Download the Fresh Milled Flour Jumpstart
Because, Momma, even the smallest step — like dropping biscuit dough into a skillet — can be the beginning of something beautiful. 🫶
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