Need a fresh milled flour side for dinner, that doesn’t take hours to make? Try these drop biscuits!
Drop biscuits were one of my earliest discoveries as a new wife. I was learning to be frugal, and learning how to be a better “homemade” cook.
Those Grands biscuits were yummy, but not really in our budget.

After finding a simple drop biscuit recipe in our Better Homes and Gardens Cookbook (a newlywed staple), I started making them quite often.
Fast forward a few years (ok, maybe 20), and I’m now reworking all my favorite bread recipes (and more) into fresh milled flour versions.
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Choosing Grains for Drop Biscuits with Fresh Milled Flour
One thing that’s also great about baking powder breads versus yeast breads, is the ability to experiment with grains.
When I first starting baking with whole grains, everything I read suggested using soft white wheat for baking powder recipes ONLY, and hard wheats for yeast recipes.
What I’ve found, though, is while it’s true you need hard wheat for yeast breads, you can also use them for quick recipes such as biscuits and cookies.

So while you can certainly use soft wheat for this recipe, you could also choose hard white, spelt, or any of your favorite grains.
You may find you need to adjust the baking powder as you experiment with different grains.
How to Make Whole Grain Drop Biscuits
These drop biscuits are even easier to make than cookies.
You will start by milling enough grains to make 2.5 cups of flour (approximately 1 and 3/4 to 2 cups of grains).
I’m using a mix of hard white wheat and spelt for this recipe, but again, the grains are really your choice.
Add your 2.5 cups of flour to a mixing bowl along with the baking powder and salt and whisk to combine.
Melt 1 stick (1/2 cup) of butter add and it all at once to the dry mixture, along with the half & half and milk (see recipe card notes for options).
You should end up with a wet mixture that holds together somewhat, but isn’t firm like a regular rolled biscuit recipe.

Add the rosemary, stir, and let rest for 15 mins (or more). This allows the grains to soften and absorb the moisture.
*You can omit the rosemary if that’s not your thing. But it does give these biscuits a nice flavor that we enjoy.
Lastly, you’ll spoon onto a parchment paper-lined baking sheet and bake in a 450 degree oven for around 12-14 minutes.

It really is that simple! Let us know how you like these soft, whole grain drop biscuits, and what type of fresh milled grains you used.

Rosemary Drop Biscuits with Fresh Milled Flour
Soft, rosemary infused drop biscuits made with fresh milled flour make a quick & easy side dish.
Ingredients
- 2.5 cups fresh milled flour (I used half hard white wheat and spelt)
- 2 Tablespoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon dried rosemary
- 1/2 cup melted butter
- 1-1/4 cups half & half
- 1/4 cup milk
Instructions
- Mill approximately 1-3/4 to 2 cups of grains to equal 2.5 cups of flour.
- Add flour to a large mixing bowl along with the baking powder, salt and rosemary.
- Add the melted butter, half & half, and milk; stir until well combined with a large spoon.
- Let mixture rest for at least 15 minutes for grains to soften and absorb moisture.
- While dough is resting, preheat oven to 450 and line a large baking sheet with parchment paper.
- Using an oversized spoon or large cookie scoop, drop by the spoonful onto the parchment paper, making 12-15 biscuits.
- Bake at 450 for 12-14 minutes, until lightly browned on the bottoms.
Notes
*Hard white, or hard white + spelt is a great combo. You can also use soft white, or any of your favorite grains. You may find you need to adjust the baking powder depending on type of grains used.
*If you don't have half & half, you can use all milk, or even heavy cream. If using all milk, reduce the total amount of milk by at least 1/4 cup and then determine if you need to add more once it's mixed well.
*This recipe is pretty forgiving, so feel free to experiment with milk substitutes, adding cheese or any of your favorite herbs.
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