Sprouted Whole Wheat Buttermilk Biscuits |
Author: Two Thirds Cup
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
- 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.
Recipe by Two Thirds Cup at https://twothirdscup.com/sprouted-whole-wheat-buttermilk-biscuits/
3.3.2023