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To Your Health Sprouted Flour Co. Sprouted Biscuits
Source: Peggy Sutton (Entered by Peggy Sutton)Sprouted barley flour works nicely with this recipe for a change from sprouted wheat flour. Use your kitchen sifter to remove some of the fiber in the flour if you want a lighter biscuit.
Serves: -
Ingredients
3 ½ cups
sprouted organic flour
2 cups
whole organic buttermilk
4 T.
organic butter or lard, melted
1 ½ tsps.
sea salt
2 tsps
aluminum-free baking soda
Step by Step Instructions
- Mix all ingredients and blend until a smooth dough forms. Remove dough to a well-floured pastry cloth or table sprinkled with additional sprouted flour to prevent sticking. Flour rolling pin. Roll dough to about ¾-1 inch thickness. Cut biscuits with a biscuit cutter or glass and place on a buttered baking sheet. Bake at 350 degrees for about 30-35 minutes. Variations: Try adding herbs, grated cheese, or cracked pepper to your biscuit dough.
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