When I made my slow cooker white chicken chili last week, I really wanted to fix some biscuits to go along with it. So I looked through my recipes and found a conventional biscuit recipe and converted it so that I could use sprouted flour. I wasn’t sure how these would turn out, but they are soooo good!
These were made even more delicious topped with lots of farm fresh butter and some honey or homemade fruit preserves!
- 2 cups sprouted wheat or spelt flour
- 1 tsp baking soda
- 1 tsp baking powder, aluminum free
- 1 tsp unrefined sea salt
- 1 tsp Sucanat
- ½ cup butter, cold
- 1 cup buttermilk or kefir
- Preheat oven to 375.
- In a medium bowl, mix flour, baking soda, baking powder, sucanat and sea salt until combined.
- Add the cold butter and cut with a pastry blender until the butter/flour mixture is the size of peas.
- Add buttermilk or kefir and mix well. Form the dough into a ball.
- Place the ball of dough on a floured surface.
- Pat down the dough until it is ¾-1 inch thick.
- Cut with a biscuit cutter or cup.
- Bake for 18-21 minutes, until tops of the biscuits are slightly golden brown.
- Top with butter, honey or preserves and enjoy warm!