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.
Good question. Sprouted flour makes more of those whole grain nutrients available while also reducing anti-nutrients within the grain.
- 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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