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.
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