During my freshmen year of college, some of my favorite women met up at a local restaurant for breakfast. Each ordered a massive meal with things like pancakes, French toast, sausage, and eggs. When it came my turn to order I said, “I’ll just have a biscuit.” I didn’t think anything of it.
My friends would mock those words for a good five years. “I’ll just have a biscuit,” they would say in a silly, high-pitched, joking tone. For some reason they thought it was hilarious. I didn’t understand. I just really like biscuits.
I wasn’t dieting, trying to save money, or attempting to look “cool” by having such a small breakfast.
I just really, really like biscuits.
What’s not to love? They are warm and flaky. Smear some butter or honey (or both) and it’s just as comforting as snuggling next to a fire on a rainy day. In fact, during my pregnancy I only had one cravings the entire time. You guessed it: I wanted a biscuit like nothing I had ever wanted before. Within 20 minutes I had whipped up a fresh batch of delicious wheat biscuits for me and my baby. They must have been good because I didn’t have any other cravings. Ever.
But you know what’s even better than a warm, fresh-from-the-oven biscuit? I will tell you: A warm, fresh-from-the-oven SPROUTED* biscuit using grass-fed butter, raw milk, and other real ingredients. Topped with some really raw honey (and a little more butter) and this biscuit goes beyond delicious–this kind of biscuit is good for you.
Lucky for you, I have a recipe for just that biscuit!
These really are one of my favorite things to bake, because once the craving hits I can easily have a wholesome biscuit in my hand in less than twenty minutes (and that’s including the baking and cleanup time). It’s so easy! I actually have the recipe memorized (and reduced) so that I can make 1 single biscuit on those nights when the husband is working late and I need some comfort and joy.
But for you, this recipe will make 8 – 12 biscuits, depending how big you like them. I like them big.
*Why sprouted? Good question. Sprouted flour makes more of those whole grain nutrients available while also reducing anti-nutrients within the grain.
**A word on my product links: I am not affiliated with these companies. These are the products I use and love—and with good reason. So much food out there is nothing more than imposters with smooth marketing teams. These products are wholesome and full of good things. You definitely could make these biscuits using pain old whole wheat flour or generic butter (just no margarine, PLEASE.) But for full yumminess and nutritional benefit, do a little research. Besides, eating a treat that is delicious AND guilt-free is sooooo nice.
- 2 cups whole wheat (or spelt) sprouted flour
- 4 teaspoons baking powder (preferably aluminum free)
- ½ teaspoon real salt
- ¼ cup cold unsalted butter (preferably grass-fed)
- 1 cup milk (preferable raw)
- Preheat oven to 450 and cover a baking sheet with parchment paper (or just grease it). Mix flour, baking powder, and salt in a mixing bowl. (A spoon or a whisk does the job well).
- Cut the butter into pea-sized pieces. Cut them into the flour mixture. (You may just end up with pea-sized flour-covered pieces. It will work just fine, though. Promise.)
- Pour in milk and gently mix with a spoon until combined. Then give it a couple of more stirs.
- Drop by the spoonful onto prepared baking sheet. Gently press down the center of each biscuit slightly with the back of a spoon to ensure that the centers bake through. (You could also shape these and use biscuit cutters, but I would knead the dough a bit first.)
- Cook in a 450 degree, preheated oven for 11 – 13 minutes or until golden brown and delicious.
- Smear on some butter and really raw honey and enjoy with a cold glass of raw milk.
- Sit back and bask in glory of your day. After all, it's a good day when warm biscuits are to be had.
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