Better Biscuits Begin with Better Flour: Why Fresh-Ground Grains Make All the Difference
If you’ve ever taken a bite of a store-bought biscuit and thought, “It’s okay,” then friend, you haven’t met better biscuits yet. The truth is, most biscuits are bland because they’re made with lifeless, shelf-stable flour that’s stripped of flavor and nutrition. But when you use freshly ground whole grains, something magical happens. You unlock a depth of taste that turns an ordinary biscuit into something unforgettable.
Even better? These better biscuits are made with no added fat—that’s right, zero butter, oil, or shortening. Just the richness of whole grains shining through, naturally. And the printable recipe is just below this post so you can bake your own batch of better biscuits today.
Why Store-Bought Flour Falls Flat
Most people don’t realize that store-bought self-rising flour is a pale imitation of the real thing. It’s been processed to remove the bran and germ—two parts of the grain that hold flavor, fiber, and essential nutrients. What you’re left with is a dead flour, designed for shelf life, not for satisfaction.
That’s where fresh-ground flour changes everything. When you mill whole grains at home, the flour is alive with flavor. You keep all the natural oils, vitamins, and minerals intact. And that’s the secret to making better biscuits—biscuits that taste like home, warmth, and nourishment in every bite.
Taste the Difference with Fresh-Ground Flour
Fresh-ground flour isn’t just healthier—it’s more flavorful. It has a nutty, slightly sweet taste that gives biscuits a rich, hearty character. Because my better biscuits don’t rely on added fats for taste, the natural goodness of the grain is front and center.
Each bite is soft and tender with a touch of rustic crunch, perfect on its own or topped with jam, fruit spread, or plant-based gravy. Once you’ve had a biscuit made from fresh-ground flour, you’ll never settle for store-bought again.
Different Grains, Different Personalities
What makes this journey even more fun is experimenting with different grains. Better biscuits don’t come from a one-flour-fits-all mindset. Each type of grain offers unique flavor and texture.
- Hard white wheat makes light, slightly sweet biscuits.
- Red wheat adds a deeper, heartier flavor.
- Spelt brings tenderness with a hint of sweetness.
- Kamut offers a golden hue and buttery finish.
I’ve had a blast mixing and matching these grains. Sometimes I blend two or three for a custom flavor profile. That’s the beauty of using fresh flour—you get to explore the rich variety nature offers and create better biscuits that match your personal taste.
Why I Ditched Self-Rising Flour for Good
Once I started milling my own flour, I couldn’t believe the difference. I wasn’t just making better biscuits—I was transforming my entire approach to baking. No more worrying about preservatives, bleaches, or synthetic additives. I was in control of my ingredients, flavor, and health.
Fresh flour gave me biscuits that were more than just fluffy—they were flavorful. They satisfied me in a way no processed food ever had. That’s what better biscuits are all about: real food, real flavor, real nourishment.
Fat-Free and Full of Flavor
A lot of people assume you need butter or oil to make biscuits taste good to turn out right. But these better biscuits prove that theory wrong. The fresh-ground flour provides all the richness you need, and the texture is soft, light, and comforting.
No added fat also means you can enjoy these biscuits more often—without feeling weighed down. They’re perfect for anyone following a whole food, plant-based lifestyle or just looking for a healthier comfort food option.
Bake Your Own Better Biscuits
Curious to taste the difference for yourself? Scroll down to get the full printable recipe for my Whole Wheat, No-Fat-Added Better Biscuits. You’ll find it simple, nourishing, and incredibly satisfying.
Try using different grains to discover your favorite version—and don’t forget to share your experience in the comments. Once you start baking with fresh flour, you’ll be on your way to making better biscuits every time.
Tools That Make Better Biscuits Even Easier
If you loved what you saw in the video and want to make your biscuit-making routine smoother, I highly recommend the tools I use every time. The Double Head Wood Dough Roller gives you total control when rolling out dough, especially for smaller batches. The SURDOCA Dough Scraper makes lifting, folding, and dividing dough a breeze. For fast and easy cleanup, I always use Cosori Premium Non-Stick Dryer Mats. They have edges to keep flour and sticky dough contained. And to get those perfect sized biscuits every time, I rely on the HULISEN Biscuit Cutter Set. (It comes with five sizes and it also good for cookies!). To keep biscuits from sweating and getting soggy bottoms as they cool, I place them in my Homi Styles Grill Baskets for Outdoor Grill. They allow perfect airflow and double as charming serving trays too!
I also highly recommend the Nutrimill Harvest Mill, the grain mill I use in my kitchen to grind fresh flour for better biscuits with unbeatable flavor and nutrition. Each of these tools helps take the mess and guesswork out of biscuit making, so you can focus on the fun part—eating them!
While you’re here, don’t forget to explore my other health-promoting recipes and articles designed to help you live healthy in heart, mind, body, and soul. From clean comfort foods to spiritual nourishment and natural wellness tips, everything I share is built to support a more vibrant, balanced life.
What Is Unleavened Bread and Its Significance(Opens in a new browser tab)
Understanding Whole Plant Fats: Your Guide to Healthy Eating(Opens in a new browser tab)
How to Read Nutrition Labels: A Guide to Making Healthier Choices(Opens in a new browser tab)
Making Healthier Choices Starts with Reading the Nutrition Label(Opens in a new browser tab)
Angel’s No-Added-Fat Whole Wheat Biscuits
Equipment
- 1 Grain mill
Ingredients
- 580 grams whole wheat flour approximately 4 ½ – 5 cups, depending on how you measure
- 2 cups whole grain flour for kneading and shaping
- 1 cup plain soy milk yogurt
- 400 grams water ~ approximately 2 cups adjust as needed
- 4 teaspoons baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven: 450°F or 230°C. Line a baking sheet with Silpat mat, parchment paper, or lightly flour.
- Mix dry ingredients: In a large bowl, whisk together the whole wheat flour, baking powder, and salt.
- Add wet ingredients: Add the plain soy milk yogurt and water. Stir until just combined. Be careful not to overmix; a thick slightly sticky dough is fine.
- Knead lightly: Turn the dough out onto a lightly floured surface. Turn the dough out and knead gently for 2-3 minutes until smooth. Do NOT over-knead; you want the biscuits to stay tender.
- Roll and cut: Roll the dough to about ¾ inch thickness. Cut biscuits with a round cutter or glass.
- Place and bake: Arrange biscuits on the prepared baking sheet with a small gap between them. Bake for 10-12 minutes.
- Cool and serve: Let cool on a rack for 5 minutes. Enjoy warm with your favorite plant-based sausage, spread, soup, or gravy!
Video
Notes
• For fluffier biscuits, handle the dough as little as possible.
• These freeze well! Bake and cool completely, then freeze in a sealed container.
