Sprouted Sweet Potato Biscuits
Ingredients
- 1 medium sweet potato
- 2 cups sprouted white wheat flour plus more for rolling out
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 pinch of salt
- 1 stick butter chilled and cut into small pieces, divided
- 3/4 cup buttermilk
Servings:
Units:
Instructions
- Preheat the oven to 435ºF.
- Scrub the potato clean and pierce with a fork. Place the potato on the baking sheet. Bake the potatoes until tender, about 45 minutes.
- When the potato is cool enough to handle, remove the skins and mash the potato.
- Line a baking sheet with parchment paper or a Silpat liner. Set aside.
- In a bowl, combine the flour, baking powder, baking soda and salt. Mix with a fork to combine.
- Add butter and mix by hand just until it resembles coarse crumbs.
- Add sweet potato and buttermilk. Stir just until the mixture comes together.
- Lightly flour a counter and turn the dough out. Gently knead the dough a few times.
- Roll the dough into a rectangle about 2 inches thick. Fold one side of the dough over to by 1/2 then fold the other side over the first side. Flatten the dough into another rectangle. Fold the dough again.
- Roll the dough one last time to about 1 1/2 inch thick. Using a 2-inch cookie cutter, cut the biscuits, pressing straight down on the cutter, being careful not to twist or turn it. Place the biscuits on the prepared baking sheet. Re-roll the dough the same way you rolled it out the first time (folding into thirds twice) then cut the remaining dough into biscuits. Be sure to cook any dough that is leftover too. End pieces are fun for kids!
- Bake the biscuits in the 435ºF oven until they are lightly browned, about 13 minutes.
Share this Recipe
Bodacious Buckwheat Biscuits
Ingredients
- 1 cup sprouted organic buckwheat flour
- 2 cups sprouted organic gluten-free baking mix
- 1 tablespoon aluminum-free baking powder
- 1 teaspoons sea salt
- 12 tablespoon very cold organic butter, cut into small pieces
- 2 tablespoons raw honey
- 1 1/4 cups cold organic whole buttermilk
Servings:
Units:
Instructions
- Preheat oven to 450 degrees.
- Place dry ingredients in the bowl of a food processor and pulse to blend.
- Drop in the butter pieces and pulse about 10 times to incorporate the butter.
- Mix in the honey and buttermilk while processor is running, just until a dough forms.
- Dump the dough onto a well-floured surface and pat it into a 9” round or square. The dough will be kind of sticky. Don’t add extra flour.
- I cut the dough into 6 squares using a pizza wheel. You may also use a large biscuit cutter to make 6 round biscuits.
- Bake on parchment-lined baking sheet for 5-6 minutes until the biscuits begin to rise. Turn down the oven heat to 400 degrees and bake another 8-10 minutes or just until fully risen and lightly browned. Be careful not to overbake.
- Serve with lots of butter and your favorite jam.
Share this Recipe
SUPER EASY & FAST Sprouted Cornmeal Biscuits
Ingredients
- 1 1/3 cups sprouted flour (I like sorghum)
- 1/3 cup sprouted corn meal
- 2 teaspoons aluminum-free baking powder
- 1/2 teaspoons sea salt
- pinch of cayenne pepper
- 6 tablespoons cold organic butter, diced
- 2/3 cup organic half & half
- 1 tablespoon honey
Servings:
Units:
Instructions
- Preheat oven to 350 degrees.
- Whisk together flour, corn meal, baking powder, salt, and cayenne. Work in butter with your fingers until crumbly.
- Stir in half-&-half and honey. Let sit 5 minutes.
- Pat dough into a 1/2“ thick square on a floured surface and cut into 8 pieces. Shape into rounds and brush with extra half-&-half.
- Bake on a parchment-lined baking sheet 12-15 minutes until golden brown. Serve with lots of butter.
Share this Recipe
Mimi’s Mexican Cornbread
Ingredients
- 1 1/2 cups Sprouted Yellow Corn Meal
- 1 cup organic cream-style corn
- 1/2 cups cheddar cheese, grated
- 1/4 cup Monterrey Jack cheese, shredded
- 1 medium organic onion, chopped
- 2 large eggs, preferably pastured
- 1/2 cup olive oil
- 1/4 cup organic whole milk
- 1 4 oz. can organic chopped green chilis
- sea salt to taste
Servings:
Units:
Instructions
- Preheat oven to 350 degrees.
- Mix all ingredients together in a large bowl, then pour into a lightly buttered 9 x 13” glass or ceramic dish or a 10-inch cast iron skillet.
- Bake for 45-50 minutes. Great with spicy grilled chicken and pork tenderloin.
Share this Recipe
Kendrick Family Einkorn Biscuit Recipe
Ingredients
- 3 cups organic Sprouted Einkorn Flour
- 3 teaspoons baking powder
- 2 teaspoons sea salt
- 4 tablespoons butter or lard, chilled
- 1/8 teaspoon baking soda
- 1 cup thin villi culture yogurt (can substitute whole buttermilk, cultured milk, or kefir)
Servings:
Units:
Instructions
- Preheat oven to 375 degrees.
- Mix together flour, salt and baking powder in a large bowl.
- Cut or rub in the butter or lard until it’s a small seed-like consistency.
- Put 1/8 teaspoon baking soda in the bottom of a glass measuring cup. Add the 1 cup of thin yogurt and stir well – until you can see the bubbles on the top which means that the soda and liquid have begun to react with each other.
- Mix the liquid into the dry ingredients stirring only to blend well. Be careful not to over mix.
- Mix the liquid into the dry ingredients stirring only to blend well. Be careful not to over mix.
- Bake on middle oven rack for 15-20 minutes or until lightly browned on top. Enjoy with lots of butter!
Share this Recipe
334-584-7875
