Recipe: Sprouted Whole Wheat Biscuits

Recipe: Sprouted Whole Wheat Biscuits

“mmmmmm… biscuits.”

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. Learn more here.

**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.

 

This post is part of Make Your Own Monday, Freaky Friday, and Fat Tuesday.

NOTE: Due to an never-ending cesspool of spam, I have made the tough decision to close comments 14 days after the original posting of all posts. If you have a burning question or are looking for support in your journey to healthy living, please join the Thank Your Body Friends facebook page here.


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About the author

Hi! I'm and I’m passionate about healthy living: feeling nourished, having energy, getting good sleep, and feeling strong. I believe healthy living does not have to be complicated or stressful. I’m a Registered Somatic Movement Therapist (RSMT) and a Certified Laban/Bartenieff Movement Analyst (CLMA). I’m also an avid researcher and love to read about nutrition, the body, and toxic-free living. Learn more.

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9 comments

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  2. Emily

    Thank you for the great biscuit recipe. What is the recipe for just one biscuit? Great for cooking in a toaster oven. Thanks, Emily


    1. Post author
      robin

      For one biscuit (a nice big one), I usually do:
      1/4 cups whole wheat (or spelt) sprouted flour
      1/2 teaspoons baking powder (preferably aluminum free)
      a small pinch of real salt
      1 Tbs cold unsalted butter (preferably grass-fed)
      1/8 cup milk (preferable raw) – I usually just pour a little in until it’s at the consistency I want.

      Hope that helps! :)


    1. Post author
      robin

      I haven’t yet, Tiffany. Although it’s on my list of things to try at some point. Since I can get quality sprouted flour at the Real Foods Market in Orem, it’s one less thing for me to do. :) Although, admittedly, doing it yourself would definitely beef up the nutrition. :)

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  4. Aimee

    I’m confused about the cooking time. It says preheat oven at 450, then cook at 425? Can you clarify? Making these now :)


    1. Post author
      Robin Konie

      Good catch! I should cook at 450, too. I will edit that now. Thank you! (And sorry, this probably wasn’t a quick enough response to help you.)

Comments are closed.