Freshly milled buttermilk biscuits are flaky, tender and made with freshly milled flour, honey, and sourdough starter. This freshly milled biscuit recipe is perfect for a homestead breakfast that is golden brown with hints of natural sweetness.
Freshly milled buttermilk biscuits are flaky, tender and made with freshly milled flour, honey, and sourdough starter. This freshly milled biscuit recipe is perfect for a homestead breakfast that is golden brown with hints of natural sweetness.
Another Freshly Milled Favorite!
When I first made these, my husband actually walked out of his office (at our house) and said, please make these more often. I know that’s a huge win when he does that 🙂
I love a good and quick breakfast recipe. Sometimes that just means eggs and sourdough toast, but other times I like to change it up and make these sourdough buttermilk biscuits.
I love that these biscuits are made with freshly milled flour, sourdough starter, and naturally sweetened with honey. They are a great old-fashioned biscuit recipe made with just a few basic kitchen staples.
Making sourdough buttermilk biscuits with freshly milled flour makes them a healthy from-scratch biscuit recipe that has a lot more nutritional content than a store-bought alternative.
If you have been following the blog recently, you know that I am really enjoying baking with freshly milled flour! That is why I am converting many of my favorite recipes over, so I hope that you can enjoy them too 🙂
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More Freshly Milled Recipes from the Homestead
Freshly Milled Carrot Cake Cupcakes
FM Sourdough Buttermilk Pancakes
Freshly Milled Sourdough Pizza
Freshly Milled Sourdough Bagels
How We Serve Freshly Milled Sourdough Buttermilk Biscuits
⁃ With homemade honey butter. Even better if you make your own butter and get raw, local honey.
⁃ With homemade jam. Just last week we got 5 pounds of strawberries at our local farm, and I just ate the jam this morning before writing this post. Oh my goodness, it is my favorite summer flavor of all time!
⁃ Keep it simple with fried or scrambled eggs on the side. A good protein on the side is all you need to have a great start to your day!
⁃ Feeling fancy? Be sure to do the egg wash on top before baking. And then, sprinkle a generous amount of white sugar on top of each biscuit. Your family will thank you!
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Health Benefits of Freshly Milled Biscuits
Higher Nutrient Retention: Freshly milled flour contains the full bran, germ, and endosperm—providing more fiber, vitamins (like B vitamins), and minerals (iron, magnesium, zinc) than refined flour.
Improved Digestion:
Sourdough fermentation breaks down gluten and phytic acid, making nutrients more bioavailable and easier on the digestive system.
Stable Blood Sugar Response:
The combination of fiber-rich whole grains, natural sourdough acids, and buttermilk helps slow glucose absorption, reducing blood sugar spikes.
Avoiding Processed Ingredients:
Homemade biscuits avoid additives, preservatives, and refined sugars found in store-bought versions.
I have the Nutrimill grain mill, and really love it! We get our wheat berries from Azure standard.
Tools Needed
Large bowl
Cheese grater
Bench scraper, cutting knife, or biscuit cutter
Baking tray with parchment paper
Freshly Milled Sourdough Buttermilk Biscuits Recipe Ingredients
Dough ingredients:
1 1/2 cups hard red or white wheat berries – just over 2 cups of milled flour
1 1/2 tsp salt
1/4 cup sourdough starter, fed or discard
1/2 cup buttermilk
1/4 cup honey
Remaining biscuit ingredients:
2 tsp sugar
One stick (8 tbsp) butter, cold, shredded
1 tsp baking soda
Other:
1 egg for egg wash (optional)
Sprinkling of sugar (optional)
How to Make Freshly Ground Flour Biscuits
Note: To make these long-fermented, simply combine only the dough ingredients the night before baking. Cover with plastic wrap and let sit out on your counter overnight to ferment. Then, proceed with adding the remaining ingredients the next morning.
Preheat oven to 425 degrees and line a baking sheet with parchment paper.
In a large bowl, add the dough ingredients. Combine with your hands or use a stand up mixer with a dough hook.
Then add the remaining ingredients and use your hands to combine. Fold the dough onto itself several times to evenly distribute the butter. Loosely cover the bowl and let it sit for 10-20 minutes. This gives the flour a chance to absorb all the liquid ingredients.
When ready to bake, roll the dough into a thick rectangle on a clean work surface. Cut it in half, then stack on half on top of the other. Then roll it back out, cut it, stack it, and repeat 3-5 times. This helps the biscuits get flaky with multiple layers of butter.
Then roll the dough to about 1 inch thick. Use a bench scraper or knife to cut into rectangles, or a biscuit cutter for circular biscuits. Place biscuits on baking sheet.
Before baking, brush the biscuits with an egg wash, followed by a sprinkle of white sugar on each one. This is optional, but recommended!
Bake at 425 for about 10 minutes, then turn the oven off and leave in another five minutes. Serve with homemade jam or honey butter and enjoy!
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More Sourdough Recipes from the Homestead
Simple Same Day Sourdough Bread Recipe
Freshly Milled Buttermilk Honey Biscuits
Freshly milled buttermilk biscuits are flaky, tender and made with freshly milled flour, honey, and sourdough starter. This freshly milled biscuit recipe is perfect for a homestead breakfast that is golden brown with hints of natural sweetness.
Ingredients
Dough Ingredients
- 1 1/2 cups hard red or white wheat berries (just over 2 cups of milled flour)
- 1 1/2 tsp salt
- 1/4 cup sourdough starter, fed or discard
- 1/2 cup buttermilk
- 1/4 cup honey
Remaining Biscuit Ingredients
- 2 tsp sugar
- One stick (8 tbsp) butter, cold, shredded
- 1 tsp baking soda
Other
- 1 egg for egg wash (optional)
- Sprinkling of sugar (optional)
Instructions
- Preheat oven to 425 degrees and line a baking sheet with parchment paper.
- In a large bowl, add the dough ingredients. Combine with your hands or use a stand-up mixer with a dough hook.
- Then add the remaining ingredients and use your hands to combine. Fold the dough onto itself several times to evenly distribute the butter. Loosely cover the bowl and let it sit for 10-20 minutes. This gives the flour a chance to absorb all the liquid ingredients.
- When ready to bake, roll the dough into a thick rectangle on a clean work surface. Cut it in half, then stack on half on top of the other. Then roll it back out, cut it, stack it, and repeat 3-5 times. This helps the biscuits get flaky with multiple layers of butter.
- Then roll the dough to about 1 inch thick. Use a bench scraper or knife to cut into rectangles, or a biscuit cutter for circular biscuits. Place biscuits on baking sheet.
- Before baking, brush the biscuits with an egg wash, followed by a sprinkle of white sugar on each one. This is optional, but recommended!
- Bake at 425 for about 10 minutes, then turn the oven off and leave in another five minutes. Serve with homemade jam or honey butter and enjoy!
Notes
To make these long-fermented, simply combine only the dough ingredients the night before baking. Cover with plastic wrap and let sit out on your counter overnight to ferment. Then, proceed with adding the remaining ingredients the next morning.
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