Name: Buttermilk Biscuits with Fresh Milled White Flour Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 40 min
Yield: 10
Cuisine: American
Ingredients: 3 cups (about 360-420g) freshly milled soft white wheat flour (mill from ~2-2.5 cups soft white wheat berries; sift after milling if desired), plus extra for dusting; 1 tablespoon baking powder; ½ teaspoon baking soda; ¾-1 teaspoon fine sea salt; 1-2 tablespoons sugar or honey (optional, for subtle sweetness and better browning); ½ cup (1 stick / 113g) cold unsalted butter, cubed (plus 2 tablespoons melted for brushing); 1 cup (240ml) cold cultured buttermilk (plus 1-2 tablespoons extra if needed)

These Buttermilk Biscuits with Fresh Milled White Flour deliver tender, flaky layers packed with nutty whole-grain flavor from freshly milled soft white wheat, buttery richness, and tangy buttermilk for the ultimate homemade comfort bake.

Why You’ll Love This Recipe

You’ll adore these biscuits because they transform simple pantry staples into golden, sky-high perfection with irresistible flakiness and depth that store-bought versions can’t match.

The fresh-milled soft white wheat brings a subtle sweetness and wholesome nutrition—retaining the bran and germ for extra fiber, vitamins, and that fresh-from-the-mill aroma—while keeping the light, soft texture closer to classic Southern biscuits than denser whole wheat alternatives.

They’re quick to whip up, endlessly versatile for breakfast, sides, or sandwiches, and make your kitchen smell like a cozy bakery. Once you taste the difference fresh milling makes, you’ll never go back to plain all-purpose flour!

Yield: 10 medium biscuits

Buttermilk Biscuits with Fresh Milled White Flour Recipe

Flaky, tender buttermilk biscuits made with nutritious fresh milled soft white wheat flour—wholesome and delicious!

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 10 minutes

Total Time 40 minutes

Ingredients

3 cups (about 360-420g) freshly milled soft white wheat flour (mill from ~2-2.5 cups soft white wheat berries; sift after milling if desired), plus extra for dusting
1 tablespoon baking powder
½ teaspoon baking soda
¾-1 teaspoon fine sea salt
1-2 tablespoons sugar or honey (optional, for subtle sweetness and better browning)
½ cup (1 stick / 113g) cold unsalted butter, cubed (plus 2 tablespoons melted for brushing)
1 cup (240ml) cold cultured buttermilk (plus 1-2 tablespoons extra if needed)

Instructions

Get excited and preheat! Fire up your oven to 450°F (230°C) and line a baking sheet with parchment paper or lightly grease a cast-iron skillet—your biscuits are about to shine!
Mill that magic flour. If you haven't already, mill your soft white wheat berries fresh on a fine setting for the freshest, nuttiest flavor—nothing beats that aroma wafting through your kitchen!
Whisk the dry dream team. In a large bowl, whisk together your fresh milled flour, baking powder, baking soda, salt, and sugar (if using) until everything's evenly combined and ready to party.
Cut in the butter like a pro. Toss in the cold cubed butter and use a pastry cutter, two forks, or your fingertips to work it into the flour until it looks like coarse crumbs or pea-sized pieces—this is where the flaky magic starts!
Bring on the buttermilk magic. Make a well in the center and pour in the cold buttermilk. Stir gently with a fork just until the dough comes together—don't overmix; a shaggy, slightly sticky dough is perfect for tenderness.
Knead with love (but not too much). Turn the dough onto a lightly floured surface, pat it into a rectangle, then fold it over itself 3-4 times like folding a letter—this creates those gorgeous layers without toughening it up.
Roll and cut with care. Pat or gently roll the dough to about ¾-1 inch thick. Use a sharp 2-3 inch biscuit cutter (or glass) to cut straight down—no twisting!—to help them rise tall and proud. Gather scraps, re-pat gently, and cut more.
Arrange for success. Place biscuits close together on your prepared pan or skillet so they rise up instead of out—touching sides mean taller, fluffier results!
Bake to golden glory. Pop them in the hot oven for 12-15 minutes until the tops are beautifully golden and the edges crisp. Watch closely—they bake fast and smell incredible!
Finish with buttery bliss. As soon as they come out, brush generously with melted butter for that irresistible shine and extra flavor. Let cool just a minute (if you can wait), then dig in warm—pure heaven!

Notes

Fresh milled flour can make dough thirstier, so adjust buttermilk as needed but keep it minimal for flakiness. These shine best eaten fresh, but they freeze beautifully. Soft white wheat is ideal for light texture—avoid hard red wheat here unless you want denser results.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 370Total Fat 11gSaturated Fat 7gUnsaturated Fat 4gCholesterol 28mgSodium 279mgCarbohydrates 60gFiber 2gSugar 1gProtein 9g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Keep everything cold—butter, buttermilk, even your bowl if possible—for maximum flakiness; pop ingredients in the freezer for 10 minutes if needed. Handle the dough minimally to avoid tough biscuits; gentle folds create layers without overworking the gluten in fresh flour.

Fresh milled flour absorbs more liquid than store-bought, so add buttermilk gradually until the dough just comes together (it’ll be slightly shaggy and wetter than expected). Use a sharp biscuit cutter without twisting to ensure tall rise.

For extra height, place biscuits close together on the pan so they support each other while baking. Bake on the upper rack for golden tops, and brush with melted butter right out of the oven for shine and softness.

Ingredients Notes

Soft white wheat berries are key here—mill them fresh for the best results; they yield a milder, sweeter flour with lower protein than hard wheat, mimicking all-purpose while adding whole-grain benefits like better nutrition and flavor without heaviness.

Buttermilk provides tang and tenderness by reacting with leaveners for lift; use full-fat cultured for richness. Cold unsalted butter creates steam pockets for flaky layers—avoid margarine.

Baking powder and soda ensure reliable rise with the acidic buttermilk. A touch of sugar or honey balances flavors and promotes browning. Salt enhances everything—use fine sea salt for even distribution.

Variations and Substitutions

For cheesy biscuits, fold in 1 cup shredded cheddar or parmesan before the final fold. Add herbs like rosemary, chives, or garlic powder to the dry ingredients for savory twists. Make drop biscuits by scooping dough instead of rolling/cutting for easier prep.

Substitute lard or shortening for butter if you prefer a more traditional Southern texture. No buttermilk? Mix 1 tablespoon vinegar or lemon juice into regular milk and let sit 5-10 minutes. For sweeter versions, increase sugar/honey and add cinnamon for breakfast-style.

Try mixing in fresh milled hard white wheat (up to 25%) for slightly more structure if your soft white feels too tender. Dairy-free? Use plant-based buttermilk (milk + acid) and vegan butter, though texture may vary slightly.

Storage Options

Store cooled biscuits in an airtight container at room temperature for up to 2 days; refresh in a 350°F oven for 5 minutes to revive crispness. For longer, freeze baked biscuits in a zip-top bag for up to 3 months—thaw at room temp and reheat in oven. Freeze unbaked cut biscuits on a tray, then transfer to a bag; bake straight from frozen, adding 2-4 extra minutes. Reheat leftovers wrapped in foil to keep them soft.