Whole Grain Sourdough Biscuits | Freshly Milled Flour
These whole grain sourdough biscuits are long fermented and made with 100% freshly milled whole wheat. Not only are they incredibly delicious, they are also so healthy and wholesome!
Whole grain sourdough biscuits are fluffy biscuits with incredible flavor.
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In my kitchen, I prefer my ingredients to be as natural as possible.
Meaning, if I can choose between store bought milled and sifted flour or freshly ground wheat berries, I much prefer the latter.
And, it’s not just for the health benefits. I prefer the flavor of freshly milled flour over store bought any day of the week!
Why Freshly Milled Flour?
The reason I choose to use freshly milled flour in my kitchen is 2-fold. Firstly, it has so much more flavor than all-purpose flour. Secondly, the health benefits far outweigh those of all-purpose flour.
Whole grains have the bran and germ intact. These hold the nutrients and oils that make them so healthy. Freshly milled flour is a great way of getting more fiber and nutrition into your diet.
Using them freshly milled keeps all of the nutrition and enhances the flavor of your sourdough recipe.
This is the grain mill I have been using in my kitchen for years: Nutrimill Classic Grain Mill
These easy sourdough biscuits made with whole grain flour give you the best of both worlds: Flavor and Nutrition!

Most grain mills allow you to control the fineness and coarseness of the flour you grind.
Why Sourdough?
The benefits of sourdough are many. It tastes better and is much easier to digest than it’s quick bread counterparts. Long fermented dough has the good bacteria the gut needs for good digestive health.
Also, the long fermentation process breaks down the phytic acid on the grains to render them easier to digest.
If you are brand new to sourdough, making your own sourdough starter is easy!
What is Active Sourdough Starter?
Active starter is starter that has been fed within the last 24 hours and is active and bubbly.
What is Sourdough Discard?
Sourdough starter discard is hungry starter that has not been fed recently. It may have a liquid on top and an acetone odor.
Try my Easy Sourdough Biscuits made with white flour.
Give my Same Day Sourdough Bread a try!

What you will need for these flaky biscuits
- Freshly Milled Flour: I use hard white wheat (can use store bought whole wheat flour)
- Olive Oil
- Milk
- Sourdough Starter (active/fed)
- Salt
- Honey
- Baking Powder
- Baking Soda (may omit baking powder and baking soda if allowed to have a second rise)
Step by step Instructions for making whole wheat sourdough biscuits
The night before the morning you plan to bake these, mix flour and olive oil together in a large mixing bowl. I like to either use a dough whisk or fork and mix until small crumbles form.
You can use a pastry blender or pastry cutter as well.
As an alternative, you can cut cold butter into the flour as well. I like to grate my cold butter with a cheese grater or box grater first.
Add the starter and milk. Mix well. Cover and allow to rise overnight at room temperature or 8-24 hours.
For tender biscuits don’t over mix or knead.
The next day, preheat the oven to 425 degress F.
Remove the biscuit dough from the bowl and place on a lightly floured surface.
Using your fingertips, dimple the dough.

In a small bowl combine the salt, baking powder, and baking soda. Mix well.
Drizzle 1 tablespoon of honey over the dimpled dough and sprinkle the salt mixture. **If you want to omit the baking powder and baking soda, simply add the salt and honey and allow the biscuits to rise for around an hour or until they are puffy**

Knead the salt mixture and honey into the dough gently until combined.
Use a bench scraper if needed to gently work with the dough.
Roll out the dough to 1/4 to 1/2 inch thick rectangle. Cut the biscuits with a biscuit cutter, cookie cutter, or mason jar lid.

Place on greased baking sheet.
Bake in preheated oven for 12-15 minutes or until golden brown.
The biscuits pair well with butter and honey or as a side for eggs and bacon.
We love peeling the flaky layers of these biscuits!
Try all of my Sourdough Recipes
Storage
These homemade biscuits store well in an airtight container for 2-3 days on the counter.
You can also freeze them in a freezer safe bag for up to 3 months.

If you make these delicious biscuits, tag me on Instagram: the_rose_homestead.

Whole Wheat Sourdough Biscuits
Equipment
- 1 Large mixing bowl
- 1 Rolling Pin
Ingredients
- 2 cups freshly milled whole wheat flour can substitute store bought whole wheat
- 1/4 cup olive oil
- 1/2 cup milk
- 1/2 cup active/fed sourdough starter
- 1 tsp salt
- 1 tbsp honey
- 2 tsp baking powder may be omitted if doing a second rise
- 1/2 tsp baking soda may be omitted if doing a second rise
Instructions
- Combine flour and olive oil in large bowl. Mix with fork or dough whisk until small crumbles form.
- Add starter and milk, mix well. Cover and allow to rise for 8-24 hours.
- The next morning, preheat the oven to 425 degrees F.
- Transfer dough to workstation. Dimple the dough with your fingertips.
- In a small bowl combine the salt, baking soda, and baking powder (if using). Mix well.
- Drizzle dough with the honey and salt mixture.
- Knead the dough until all ingredients are combined.
- Roll out the dough to 1/4 -1/2 inch thickness.
- Cut out biscuits with biscuit cutter or mason jar lid.
- Place on greased pan.
- If doing a second rise, cover and allow to rise for about an hour or until biscuits are puffy and airy.
- Bake in preheated oven for 12-15 minutes or until golden brown.
Have you tried these with Kamut? I am curious how they turn out or if they would. I have a hard time with the other wheat varieties. Thanks!
Hi Mary, do we combine honey and salt make biscuit and let it puff – second time rise or we combine honey and salt ,let the dough rise and then make it into biscuit and bake?
Yes, I usually add the salt and honey before cutting the biscuits out and letting them proof for a while to get puffy.
I made these with fresh milled kamut this morning. They were delicious! They were so easy to make. I love the long ferment, too! This recipe will be a regular in our home! Thank you for sharing!
This recipe so wonderful and thank you sharing. I used this version and cinnamon rolls they were so good.
These biscuits are so good and I don’t even like biscuits. They have become a staple in this house. Thank you so much for sharing this recipe. God Bless you.
What is the fermenting dough suppose to look like? Mine is very dry and not all of the flour is wet. I need more pictures. Can the honey and salt be omitted?
Usually, it the biscuit dough does not “rise”. It will get airy and puffy. If it is too dry just add a tab more milk to the recipe. The honey can be omitted, however I would caution leaving the salt out as it would be pretty much void of flavor without the salt. You can reduce it by 1/2 tsp if you want.
Hi Mary, thank you for your recipe! Forgive me if this is an ignorant question, but why doesn’t the milk spoil if it’s left out overnight as part of the recipe? I’d really like to understand this better. Thank you!
I’m not sure exactly how or why, but I haven’t had an issue in all the years I ferment dough with milk. My best guess is that the good bacteria in the sourdough starter keeps any bad at bay. If you are uneasy about it, I would mix the dough in the morning and put it in the fridge until the next day and then proceed with the recipe.