Baking with freshly milled flour is one of the simplest ways to bring more nutrients and flavor into your kitchen, and these buttermilk biscuits are a perfect place to start. With wholesome grains, pure butter, and no unnecessary ingredients, you’ll taste the difference in every flaky, golden layer. This recipe celebrates real food…made with love and meant to be shared.

Why we love fresh milled buttermilk biscuits

Unbeatable flavor – Fresh-milled flour has a nutty, rich depth you just can’t get from store-bought.
Better nutrition – Home milling preserves the whole grain’s nutrients and natural oils.
Perfect texture – Soft centers with crisp, golden edges thanks to buttermilk and freshly milled flour.
Wholesome ingredients – Nothing processed, nothing complicated. Just real, simple food.
Fresh-from-the-kitchen comfort – They bake up with that cozy, homemade feel that makes any meal special.

Equipment needed

Pastry cutter
Biscuit cutter set
Grain mill I have the harvest model, and code “acresandaprons” gets a discount on their entire site!
Cast Iron Skillet
Mixing Bowl
Parchment paper or silicone liner

Ingredients

360g fresh-milled flour (3 cups) I use half soft white wheat, and half hard white wheat for a good texture.
1 tsp salt
1 tbsp baking powder
1 tsp baking soda
40–50g flour (⅓–½ cup)…for the counter
40g honey (2 tbsp)
200g frozen butter, grated or cubed (14 tbsp)
240g buttermilk (1 cup) (Substitution: If you don’t have buttermilk, you can substitute 240g whole milk)

Instructions

Mill your flour
Begin by milling your wheat berries until you have 360g (about 3 cups) of fresh flour.
Mix the dry ingredients
In a large bowl, whisk your freshly milled flour together with 1 tsp salt, 1 tbsp baking powder, and 1 tsp baking soda until everything is evenly combined.
Cut in the butter
Add 200g frozen butter (grated with a box grater or cubed) to the flour mixture. If adding it cubed, use a pastry cutter to work the butter in until you have pea-sized pieces throughout, these cold butter pockets create those beautiful biscuit layers.
Add the wet ingredients
Stir in 40g honey (2 tbsp) and 240g buttermilk (1 cup). Mix gently until the dough starts to come together. It should look shaggy and not fully smooth.
Chill the dough.
Cover the bowl or wrap the dough and place it in the refrigerator for at least 20 minutes, or leave it to rest up to overnight. This step helps relax the flour, firm the butter, and make shaping easier.
Turn out the dough.
Transfer the chilled dough onto your floured counter. Dust the top lightly with flour so it’s easier to handle.
Fold for flakiness.
Pat the dough into a 1-inch-thick rectangle and fold it in half. Rotate, pat out again, and fold once more. Repeat this process 2–3 times to create flaky layers.

Shape the biscuits.
Pat the dough into a final 1-inch-thick rectangle or circle. Cut straight down with a biscuit cutter or glass (don’t twist). Place the biscuits on your lined cast iron pan with the edges nearly touching.
Bake.
Bake at 425°F (218°C) for 13–16 minutes, or until golden brown and tall.
Finish and serve.

Serving fresh milled buttermilk biscuits

Savory Breakfast Sliders: Fill with soft-scrambled eggs, thick-cut beef bacon, and sharp cheddar.
Herb & Honey Butter Board Biscuits: Serve halved biscuits alongside a board of whipped honey butter, roasted garlic butter, and herb compound butter.
Sourdough Biscuit Shortcakes: Top with macerated berries and a dollop of vanilla whipped cream for a rustic dessert.
Chicken Pot Pie Biscuit Bowls: Split biscuits and ladle a creamy chicken-veg filling over the top..

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