These biscuits are so easy and delicious! Hot out of the oven topped with butter and honey or sausage gravy is my favorite way to eat them.
These biscuits won’t be as big and fluffy as your refined white flour biscuits, but they’re healthier and I like the flavor and texture better.
My favorite sprouted wheat flour to use for biscuits is the To Your Health Sprouted Flour Co brand flour. It’s ground really fine and rises well. I’ve also used One Degree sprouted flour and I like it too, it’s just a bit courser and is usually better for things that don’t need to rise.
I like Rumford aluminum-free baking powder and Real Salt. For butter, I like to use Kalona Super Natural butter or Organic Valley butter. And I like the Kalona Super Natural buttermilk that I purchase at Real Foods Market.
There’s a trick I use to make these biscuits simple: rather than cutting the butter into small pieces and then mixing it in with your fingers–or some version of this technique–I use a cheese grater. Take a stick of butter straight from the fridge and then using a cheese grater, grate it into the flour mixture. Then use a pastry cutter to mix it together. Using a cheese grater is such a time saver!
- 4 cups sprouted whole wheat flour
- 2 Tbsp aluminum-free baking powder
- ½ tsp baking soda
- 1½ tsp unrefined sea salt
- 8 Tbsp cold grass-fed butter
- 2 cups cold buttermilk
- Preheat oven to 450 degrees F.
- In a large mixing bowl, combine flour, baking powder, baking soda, and salt.
- Using a cheese grater, grate the stick of butter into the flour mixture. Make sure the butter is cold--straight out of the fridge.
- Using a pastry cutter, mix the butter into the flour until combined.
- Make a well in the center of the flour mixture and pour in the chilled buttermilk. Stir just until the dough comes together. It will be sticky.
- Flour a counter and turn dough onto the counter. Dust the top of the dough with flour and gently turn the dough on itself 5-6 times. Press into a 1' thick round. Cut the biscuits with a 3" round cutter or a wide-mouth canning jar.
- Put biscuits on a cookie sheet so they just touch each other. Combine scraps and continue cutting, working with the dough as little as possible.
- Bake biscuits until they're a light golden color on top. About 8-10 minutes.
*Adapted from Sprouted Whole Wheat Buttermilk Biscuits at Victory Homemaking.