Freshly Milled Sourdough Drop Biscuits


Combining the excellent nutrition of both sourdough and freshly milled flour makes these freshly milled sourdough drop biscuits easy, delicious, and incredibly nutritious!

A pile of drop biscuits on a white plate

How to Make Freshly Milled Sourdough Drop Biscuits

Start by freshly milling your flour. I use a combination of soft white wheat and hard red wheat. The gluten structure is not very important for this recipe, so use whatever grain combination you enjoy. You can also use all purpose flour. Two cups of all purpose flour *SPOONED AND LEVELED* will give you roughly the same measurement.

Next, add your baking powder, sugar and salt to your freshly milled flour. Stir to combine.

This is a “one-bowl” recipe. You can mix your wet ingredients in a separate bowl, but I never do and I’ve lived to tell the tale. Add your sourdough starter, milk, and melted butter to your dry ingredients. Mix well.

Now we want to let the dough rest. It gives your freshly milled flour a chance to soak up the liquid and become hydrated. I don’t recommend skipping this step. Your dough will be so beautiful after the 30 minutes. I’m a big fan of letting freshly milled flour rest after adding your liquid ingredients.

During your 30 minute rest, preheat your oven to 425°and prepare a baking sheet with parchment paper.

Place 1/4 cup amount of dough on your prepared baking sheet, roughly an inch apart. This is the quantity I use because I love a chonky biscuit but you can make these as big or small as you want.

Bake for 10-14 minutes. The time will depend on how big you decide to make your biscuits. Smaller biscuits need less time, larger biscuits need more time.


A drop biscuit cut in half covered in butter and jam sitting on a plate

My favorite way to enjoy these freshly milled sourdough drop biscuits is smothered with butter and jam!

A pile of biscuits on a white plate

Freshly Milled Sourdough Drop Biscuits

These biscuits are easy, delicious and nutritious!
Prep Time 40 minutes
Cook Time 10 minutes
Servings 12 Biscuits


  • 290 grams freshly milled flour see notes for more details
  • 115 grams sourdough starter active or discard, doesn't matter
  • 1 tbsp baking powder
  • 1 tsp sugar
  • 1 tsp salt
  • 1/2 cup butter one stick – melted
  • 3/4 cup milk preferably whole milk


  • Freshly mill your flour and add your baking powder, sugar, and salt. Combine
  • Add your sourdough starter, butter and milk to your dry ingredients. Combine.
  • Loosely cover your bowl and allow it to sit at room temperature for 30 mins.
  • Preheat your oven to 425°. Prepare a baking sheet with parchment.
  • Drop 1/4 cup amount of dough on prepared baking sheet. Space biscuits roughly an inch apart.
  • Bake for 10-14 minutes.


I used a combination of soft white wheat and hard red wheat for these biscuits. The gluten structure isn’t very important for these biscuits, so you can use whatever grain combination you enjoy.
It doesn’t matter if you use active sourdough starter or sourdough discard for these biscuits. The sourdough isn’t offering any leavening, that’s what the baking powder is for. The sourdough in this recipe is for flavor, nutrition, and yet another way to use up that pesky sourdough discard.
Keyword biscuits, drop biscuits, freshly milled flour, sourdough

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