Freshly milled whole wheat biscuits are simple, nourishing, and full of buttery whole-grain flavor, perfect for breakfast sandwiches, layered with fruit spread, or served with homemade sausage gravy.
Whole grains are so nutritious and flavorful. I love the mild sweetness, bold texture, and added layer of nutty, earthy flavor when milling my own wheat berries. The flour is fresh every time, and no processing means a higher-quality, more nutrient-dense product.
From fresh milled sourdough bread that is great for sandwiches or just sliced and toasted, to these whole wheat sourdough dinner rolls that make every meal better, I get so much satisfaction from freshly milled flour.
These whole wheat biscuits are no exception.
From-scratch biscuits are already hearty, delicious, and perfect for all kinds of occasions. They’re unbeatable when warm from the oven and topped with butter and homemade strawberry jam.
Or stuffed with fried egg, cheddar cheese, homemade mayo, and fresh tomato. You can also add shredded cheese and garlic powder for a savory cheddar biscuit.
I can say from experience that a tender whole grain biscuit is somehow even more delicious when made with your own flour.
These can be whipped up last-minute for a biscuits and gravy dinner. It’s a filling, wholesome, and incredibly delicious meal that I’ll pair with some fresh fruit or scrambled eggs.
These biscuits have all the nutrition of whole grains milled on the spot. No oxidation to decrease the vitamins and minerals; no processing out the bran and germ. It’s a hearty, full-flavored biscuit made with simple ingredients like milk and butter.
Want to try the sourdough version? These fluffy sourdough biscuits are perfect for meal prep, thanks to their overnight fermentation period.
Why You’ll Love This Recipe
Flaky and delicious – The best homemade biscuits are achieved with cold butter and gentle handling. These flaky biscuits are buttery, soft, and irresistibly delicious.
Simple and quick – A simple process of mixing, shaping, and baking means you can have fluffy biscuits on the table quickly and easily.
Fresh and wholesome – Milling the wheat right when you need it provides a fresh, nutrient-rich product that tastes better and serves your body well.
Ingredients
Freshly milled soft white wheat – Soft white wheat is best for a softer crumb.
Cold butter – Keep it very cold right up until you’re ready to use it.
A full ingredient list with exact amounts can be found in the recipe card below.
Tools You May Need
Grain mill – I use the Mockmilll, but I also compared the Mockmill and Nutrimill in case anyone is stuck between the two.
How to Make Whole Wheat Biscuits
Step 1: Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or grease a well-seasoned cast iron skillet. Add the wheat flour, baking powder, sugar, and salt to a large bowl and combine.
Step 2: Cut the cold butter into chunks or grate with a cheese grater, and add to the dry ingredients.
Step 3: Combine with a pastry blender or by hand until the butter resembles coarse crumbs.
Step 4: Add the milk, stirring just until combined. Overworking the dough can cause the biscuits to be less tender.
Step 5: Transfer the dough to a lightly floured surface and press or roll with a rolling pin. Cut out the biscuits using a biscuit cutter, a drinking glass upside down, or really anything round.
Step 6: Place biscuits onto the prepared pan, then bake in the preheated oven for about 15 minutes until golden brown. These delicious biscuits are best served the same day.
Tips
- Make sure that you are working with fresh baking powder. You can test it by adding a small spoonful of baking powder to a cup of hot water. If it fizzes, it’s still active and ready for use. If it doesn’t react, you may need to open up a new container.
- Keep ingredients cold. I like to stick butter in the freezer for about ten minutes before I need to use it.
- Handle the biscuit dough as little as possible so that it stays cold. Colder butter yields flakier biscuits, so if you still see butter pieces in the dough, that’s a good sign!
- Overworking the dough can also make the biscuits less tender. Mix just until combined after adding the milk.
- You can use buttermilk instead of regular milk. Buttermilk adds more flavor, and the acidity can make for a taller biscuit and even more fluffy texture.
Recipe FAQs
They can be stored in an airtight container at room temperature for a few days, refrigerated for a week, or frozen for several months.
Whole wheat flour refers to flour that has the bran and germ retained, though it may have lost some nutrients do to oxidation from storage. Freshly milled flour is wheat ground on demand, containing the bran and germ, and more nutrients due to its fresher nature.
Homemade whole wheat biscuits have the benefit of a more nutritious flour, as fresher flour retains more of the vitamins and minerals. They are high in fiber, as well, and you avoid all the additives of canned, store-bought biscuits.
Whole wheat biscuits are more nutritious, and while still tender, they won’t be as fluffy as biscuits made with all-purpose flour because of the presence of bran disrupting some of the gluten strands. Regular biscuits or white flour biscuits made with all-purpose flour have the bran processed out, allowing for the gluten to develop and make super fluffy, soft biscuits. Both are yummy, but whole wheat biscuits are healthier and have a deep, wholesome flavor.
Store extra flour in an airtight container in a cool, dark place. It will keep for several months, though it is best when used fresh. You can keep it in a refrigerator or freezer for longer-term storage.
More Recipes from the Farmhouse
- Sourdough Monkey Bread
- Homemade Pop Tarts
- Homemade Brioche Donuts with Vanilla Custard
- Homemade Sourdough Bagels
- Easy Homemade Granola
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Whole Wheat Biscuits
Equipment
- Grain mill
Ingredients
- 5 cups freshly milled soft white wheat, 750 grams
- 2 tablespoons baking powder, 28 grams
- 2 tablespoons granulated sugar, 24 grams
- 2 teaspoons salt, 10 grams
- 12 tablespoons unsalted butter, very cold and cut into small cubes, 168 grams
- 1 1/2 cups whole milk, 366 grams
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or grease a well-seasoned cast iron skillet.
- Add the wheat flour, baking powder, sugar, and salt to a large bowl and mix.
- Cut the cold butter into chunks (or use a cheese grater) and add to the flour mixture. Combine with a pastry cutter or by hand until the butter resembles coarse crumbs.
- Add the milk, stirring just until combined. Overworking the dough can cause the biscuits to be less tender.
- Transfer the dough to a floured work surface and press or roll with a rolling pin. Cut out the biscuits.
- Place biscuits onto the prepared pan, then bake for about 15 minutes until golden. Serve warm with butter, jam, or homemade gravy.
Notes
- Please double-check amounts when using the multiplying feature in the recipe card.
- If you are looking for gram measurements, toggle to the “metric” version in the recipe card.
- Use fresh baking powder.
- Keep ingredients cold, particularly the butter.
- Don’t overwork the dough, and try to work quickly so that the butter stays cold until baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
