Sproutastic Brownies
Ingredients
- 3 cups sprouted flour of choice
- 2 cups organic whole fat buttermilk
- 4 large organic eggs
- 1 teaspoon sea salt
- 1 1/2 cups organic sugar
- 1 1/2 sticks organic butter, softened
- 1 tablespoon vanilla extract
- 1 tablespoon chocolate extract (optional)
- 1 tablespoon baking powder
- 3/4 cup cocoa
Servings: brownies
Units:
Instructions
- Preheat oven to 350 degrees. In a stand mixer or large bowl, cream butter and sugar until fluffy (about 2 minutes).
- Add eggs, one at a time, blending well. Add extracts and blend well.
- Add dry ingredients and buttermilk alternately, beginning and ending with dry ingredients.
- Pour batter into a well-greased 9x13 baking dish and bake for about 1 hour.
- Remove from oven and let cool about 10 minutes before slicing.
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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:
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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.
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Sprouted Rolled Oat Blender Pancakes
An easy, healthy, and SPROUT-tastic blender pancake recipe made with simple ingredients like Sprouted Rolled Oats, banana, and egg. Perfectly fluffy and packed with protein, these gluten-free sprouted pancakes make the best breakfast and freeze well!
Ingredients
- 2 heaping cups TYH sprouted rolled oats
- 1 small ripe banana
- 1 egg
- 1 cup almond milk
- 1 tablespoon maple syrup
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
Servings:
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Instructions
- In a high-speed blender, grind Sprouted Rolled Oats until flour-like consistency.
- Add in the remainder of ingredients and blend until well combined but not over blending, stopping to scrape down sides as needed.
- Let batter rest for about 5 minutes to thicken up, you want it to be pretty thick!
- Pour 1/3 cup batter onto a medium-low skillet that has been greased with butter.
- Flip over once bubbles have formed and the bottom is golden brown.
- Repeat until all pancakes are made.
To Freeze
- Let your Sprouted Pancakes cool completely, then stack them up and wrap in aluminum foil or saran wrap. Place the wrapped stack of pancakes into a ziplock bag and freeze. They will stay good for about six months in the freezer.
To Reheat
- Let defrost at room temperature and then microwave or toast in the oven or toaster.
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Sprouted Chocolate Chunk Cookies
Congratulations to @nativeandwell, our December 2019 Instagram Winner with her Sprouted Chocolate Chunk Cookies!
Ingredients
- 2 cups sprouted brown rice flour
- 1 tablespoons baking powder
- 1/2 cup monkfruit sweetener
- 1/2 cup + 2 tablespoons sunflower seed butter
- 1/4 cup + 1 tablespoon coconut oil
- 1 cup coconut milk
- 3/4 cup chocolate chunks (I used a Lakanto Sweetener cho bar chopped into pieces)
- dash of Celtic sea salt
Servings:
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Instructions
- Preheat oven to 325. Add all dry ingredients to a mixing bowl and mix together. Then add all wet ingredients and whisk until you get a dough-like consistency. Fold in the chocolate chunks and then roll dough into balls (i made 12). You can flatten the dough out for a flatter cookie, but i just kept them in a ball for an extra gooey center. Cook for 20-25 min or until a toothpick comes out clean. Let cool for 5 min then enjoy!
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Applesauce Sprouted Spice Cake with Apple Cider Caramel Cream Cheese Icing Applesauce Sprouted Spice Cake with Apple Cider Caramel Cream Cheese Icing
Congratulations to our November 2019 Instagram Recipe Winner @therubychristine with her Applesauce Sprouted Spice Cake with Apple Cider Caramel Cream Cheese Icing.
Ingredients
Spiced Applesauce Cake
- 2 cups flour (whole wheat, spelt will also work, I use whole grain sprouted flour)
- 1 teaspoon French sea salt or 1/2 tsp table salt
- 1/4 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup butter softened
- 1/3 cup maple syrup (or whole cane sugar, rapadura, coconut sugar, increase sugar to 1/2 cup if suing unsweetened applesauce/apple butter)
- 2 eggs
- 1 cup apple butter or applesauce
- 1/2 cup fresh apple cider
- 1 teaspoons vanilla extract
Apple Cider Cream Cheese Frosting
- 8 ounces cream cheese, room temp
- 3 tablespoons apple cider caramel (Apple Cider Caramel Sauce)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
Apple Cider Caramel Sauce
- 1 quart fresh apple cider
- 1 tablespoon butter
- 1 teaspoon vanilla
- 1/4 teaspoon flaked Maldon salt or good sea salt
Servings:
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Instructions
Spiced Applesauce Cake
- Preheat oven 350, line a 10” springform or two 8” cake pans in parchment paper or butter and flour.
- Softly whisk all dry ingredients together.
- In a separate bowl, cream together butter and maple syrup/sugar. Add eggs, one at at time, stirring between each. Blend in apple butter or sauce, cider and vanilla. If using maple syrup, it will be a bit separated, that’s ok.
- Pour dry ingredients into wet, mix softly until just combined. Use a spatula to get the bottom of the bowl properly mixed. Batter is thick!
- Pour into prepared pan and smooth. Bake in middle rack of the oven until cake is golden, pulls away from the edge and tester comes out clean, about 40-45 minutes.
- Cool for ten minutes. Remove from pan and cool completely before spreading with frosting.
Apple Cider Cream Cheese Frosting
- Mix together all ingredients until smooth and creamy. Do your best to actually ice a cake with this instead of eat it by the spoonful. (If yo not up for making caramel just add an additional TBL of maple syrup and it will still be delish!)
Apple Cider Caramel Sauce
- In a large heavy bottomed pot, bring the apple cider to a boil. Reduce heat to a lively simmer and generally ignore until the cider reduces to about a cup. At this stage hang tight and refrain from stirring or risk crystallization. To test for doneness: dip in a spoon! If the caramel can coat the back of a spoon its done. Remove the pot from heat and stir in the butter, vanilla and salt. Let cool. Seriously, it will burn your mouth to no end. Then try not to just slurp it up its so dang good.
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Peanut Butter Banana Baked Sprouted Oats
Congratulations to our August Instagram winner @emmys.yummys!
Ingredients
- 1/2 cup sprouted rolled oats
- 1/2 cup water
- 3 tablespoons free-range egg whites or 1 large free-range egg
- 1/2 mashed banana
- 1/2 teaspoon Organic Cinnamon
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1 tablespoon organic peanut butter
- your preferred toppings
Servings:
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Instructions
- Combine rolled oats and water and microwave for 30 seconds. Then add the rest of the ingredients and transfer to a greased ramekin.
- Bake at 375F for 20-25 min until golden on top. Let cool for at least 5 minutes. Add your preferred toppings and enjoy!
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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:
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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!
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Sprouted Honey Cornbread
Ingredients
- 1 cup TYH Sprouted Cornmeal
- 1/2 cup tyh sprouted brown rice flour
- 1 teaspoon baking powder
- 1 cup non-dairy milk
- 1/4 cup raw honey
- 1 egg
- 2 tablespoons coconut oil or ghee melted
- pinch of salt
Servings: Muffins
Units:
Instructions
- Preheat oven to 350°F. Whisk egg, raw honey, and non-dairy milk in a small bowl.
- Add all remaining ingredients and stir until smooth.
- If making corn muffins, pour 1/4 cup of batter into greased muffin tins (unless lined with baking paper).
- Bake for 13-15 minutes. If making into a cornbread, grease an 8×8″ pan, bake for 23 – 25 minutes
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Sprouted Pumpkin Seed Apple Muffins
Ingredients
- 1 1/4 Cup organic sprouted flour
- 3/4 Cup organic sugar
- 1/2 Cup Sprouted Pumpkin Seeds Chopped
- 1/4 Cup Flax Meal
- 1/4 Cup sprouted rolled oats
- 1 1 /2 Tablespoons baking powder
- 1/2 Teaspoon salt
- 2 Teaspoon cinnamon
- 1/2 Teaspoon Fresh Ginger Minced Finely
- 1/2 Teaspoon nutmeg
- 2 Whole eggs
- 2 Cups Organic Apples ChoppedLeave Skin On
- 1/2 Cup coconut oil Melted
- 2 Tablespoons water
Servings:
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Instructions
- Preheat oven to 400 degrees
- Whisk the flour, sugar, flax meal, baking powder, salt, cinnamon and nutmeg together in as large mixing bowl.
- Core and cut the apples finely.
- Mince the ginger.
- Put the eggs into a medium bowl and slightly beat them.
- Add the apples, ginger, water and coconut oil and mix well.
- Pour the wet ingredients into the dry and stir until well combined.
- Put into mini cupcake liners or well-greased baking tin by teaspoonfuls until half full. If using regular sized muffin tins grease or line them with paper or silicone cups and fill half full
- Bake minis sized muffins 10 minutes and the regular sized muffin cups 15 minutes or until done.
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Organic Sprouted Oat Flour Pancakes
Ingredients
- 1 cup Organic Sprouted Oat Flour
- 1 cup cottage cheese
- 3 whole eggs
- 3 egg whites
- 2 tsp baking powder
- 1 tsp vanilla
- 1/8 tsp stevia (optional)
- 1/2 tsp cinnamon
Servings: servings
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Instructions
- Put all ingredients in blender. Blend well until smooth.
- Pour onto hot griddle greased with a brush of oil.
- Cook 1-2 minutes until bubbly and dry around edges, flip. Cook an additonal 1-2 minutes.
- Serve!
Recipe Notes
Note: After they are cooked, the pancakes can be frozen on a cookie sheet, then put in a freezer bag for later. To reheat, put in toaster on medium setting until warmed. Works great as an on the go sandwich for snacks too! I love mine smothered in stewed berries!
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Sprouted Lemon Cookies
Ingredients
- 2 cups organic sprouted flour
- 1/2 teaspoon baking powder
- 1 pinch salt
- 1 cup butter softened
- 1 cup organic sugar
- 1 egg
- Grated zest of 1 lemon
- Juice of 1 lemon
Lemon Glaze
- 2 cups powdered sugar
- Grated zest of 2 lemons
- Juice of 2 lemons
- 1 tablespoon hot water
Garnish
- 1/4 cup ground pistachios
Servings:
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Instructions
- Preheat oven to 350 degrees F.
- In a mixing bowl, cream butter and sugar together, then add egg and beat in well.
- Add lemon juice and zest and mix until well blended.
- In a separate bowl, whisk salt, baking powder and flour until combined. Then add to wet ingredients, mixing until blended. Be careful not to overmix, or cookies will turn out less tender.
- Roll cookies out and cut into desired shapes. Place on parchment lined, ungreased cookie sheet.
- Bake at 350 degrees for 8-10 minutes or until edges appear lightly golden.
- Combine glaze ingredients and whisk until smooth. Allow cookies to cool slightly before glazing. Drizzle on glaze and sprinkle with pistachios. Let cool completely before eating.
Recipe Notes
You may want to place cookies on a wire rack to glaze. This will allow you to completely cover the top with glaze. Use a cookie sheet under the rack to catch drips. Allow glaze to set before removing cookies from rack.
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The Kendrick Family Biscuit Recipe
Ingredients
- 3 cups sprouted einkorn flour
- 3 teaspoon baking powder
- 2 teaspoon salt
- 4 tablespoons butter or lard
- 1/8 teaspoon baking soda
- 1 cup thin villi culture yogurt (can substitute buttermilk, cultured milk, or kefir)
Servings:
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Instructions
- Preheat oven to 375 degrees.
- Mix together flour, salt and baking powder. You can sift it into a bowl, or you can just put in the bowl and whisk together well. (If you prefer to use a food processor, you first put in dry ingredients and pulse a couple of times for 5 seconds each time.)
- Cut or rub in 4 tablespoons butter or lard until it's a small seed-like consistency. (You can also cut this in with a Food Processor as well.)
- Put 1/8 teaspoon baking soda in the bottom of a glass measuring cup.
- Add the 1 cup of thin yogurt, buttermilk or cultured milk and stir well - until you can see the bubbles on the top, which means that the soda and the liquid have begun to act with each other.
- Mix the liquid into the dry ingredients stirring to mix well, but not over stirring. (If you use the Food Processor, do not over mix).
- Turn the dough out on floured parchment paper. Roll out lightly and cut with a biscuit cutter. (Yes, you can use a glass or a mason jar -- only it presses the dough down so your biscuits may not rise as high. Also remember to flour your cutter before each cut.)
- Bake in a 375 degree oven for about 15 to 20 minutes. They will brown lightly on top.
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Sugar and Spice Coffeecake
Ingredients
- 1 cup muscavado sugar (or sweetener of choice)
- 1 tsp baking powder
- 1/2 cup coconut oil
- 1/2 tsp baking soda
- 2 eggs
- 1 cup raising (optional)
- 1/2 cup maple or coconut sap sugar
- 1 cup crispy nuts, chopped
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 cup whole fat sour cream
- 1/2 tsp nutmeg
- 2 cups sprouted flour (can use gluten or non-gluten flour of choice or a combination
Servings:
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Instructions
- Mix coconut oil, muscavado sugar and eggs; beat well.
- Stir in vanilla and sour cream.
- In a separate bowl mix flour, baking powder, baking soda, and a pinch of sea salt.
- Add to wet mixture and mix well.
- Spread ½ of batter in a greased 9“ pan. Sprinkle raisins on top of batter.
- Mix maple sugar, spices and nuts and sprinkle ½ of mixture over the raisins.
- Spread remaining batter over this layer and top with remaining sugar, spice, and nut mixture.
- Bake at 350 degrees for 40 minutes or until done.
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Maria’s Coconut Lemon Cupcakes
Ingredients
- 1 cup tyh sprouted wheat flour
- 1/3 cup tyh sprouted corn flour
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/3 cup maple syrup
- 1 cup coconut milk
- 1 tsp vanilla extract
- 2 lemons peeled and blended in a food processor
- 1 tbsp lemon zest
Servings:
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Instructions
- Pre–heat oven to 350.
- Combine and mix dry ingredients.
- Combine and mix liquid ingredients.
- Pour liquid ingredients into dry and mix only until completely moistened.
- Grease or line muffin tin, fill cups ¾ full, and bake for approximately 15 – 18 min.
- They are done when a tooth pick inserted in the center comes out clean.
- Cool and frost with your favorite vanilla frosting. Enjoy
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Julie’s Apple Cake
Ingredients
- 1/2 cup sprouted wheat flour
- 1/4 cup sprouted spelt flour
- 3/4 teaspoon baking powder
- 1 Pinch of sea salt
- 4 large appes
- 2 large eggs at room temperature, preferably pastured
- 3/4 cup palm, date, or maple sugar
- 1/2 teaspoon vanilla extract
- 4 tbsp each melted butter and coconut oil cooled to room temperature
Servings:
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Instructions
- Preheat the oven to 350 degrees and adjust the oven rack to the center of oven.
- Heavily butter an 8- or 9-inch spring form pan and place it on a baking sheet.
- In a small bowl, whisk together the flours, baking powder, and salt.
- Peel and core the apples, then dice them into 1-inch pieces.
- In a large bowl, beat the eggs until foamy then whisk in the sugar, rum and vanilla. Whisk in half of the flour mixture, then gently stir in half of the melted butter mixture.
- Stir in the remaining flour mixture, then the rest of the butter mixture.
- Fold in the apple cubes until they are well-coated with the batter and scrape them into the prepared pan.
- Bake the cake for 50 minutes to 1 hour, or until a knife inserted into the center comes out clean.
- Let the cake cool for 5 minutes, then run a knife around the edge to loosen the cake from the pan.
- Carefully remove the sides of the cake pan, making sure no apples are stuck to it.
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Alena’s Biscuits
Ingredients
- 2 cups tyh sprouted wheat or spelt flour
- 1 tbsp baking powder
- 1/4 tsp cream of tartar
- 1/2 cups butter softened
- 2/3 cup buttermilk or plain yogurt
Servings:
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Instructions
- Preheat oven to 425 degrees.
- Mix dry ingredients in a large bowl.
- In separate bowl mix wet ingredients.
- Make a well in the center of dry ingredients, pour wet ingredients into the center.
- Work all ingredients together with hands until just combined.
- Grease a baking sheet.
- Form dough into lumps of approximately 3–inches diameter and place on baking sheet.
- Make sure oven has reached 425, then bake for 15–20 minutes.
- Makes 8–10 biscuits.
Recipe Notes
We like to spread our biscuits with a mixture of molasses and softened butter. Enjoy! (Thank you! Rachel for sending this simple and delicious recipe to us. Biscuits are a great way to serve bread at breakfast and with soups and stews to warm up a cold winter day.)
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To Your Health’s Sprouted Brownies
Ingredients
- 3 cups to your health sprouted flour
- 2 cups whole buttermilk
- 12 tbsp butter softened
- 1 1/2 cups date or maple sugar
- 4 eggs, lightly beaten
- 1 tbsp vanilla
- 1 tbsp chocolate extract
- 1 tbsp baking powder
- 1 tsp sea salt
- 3/4 cup cocoa powder (or carob powder)
- crispy pecans or walnuts chopped
Servings:
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Instructions
- Place softened butter and sugar into a large bowl or stand mixer and cream.
- Add eggs, vanilla and chocolate extract.
- Blend well. Stir baking powder, salt, and cocoa powder into the flour in a separate bowl.
- Slowly add the flour mixture to sugar and egg mixture alternately with the buttermilk, beginning and ending with the flour mixture.
- Spoon batter into a buttered and floured 9 x 13 glass or ceramic baking dish.
- Sprinkle top generously with chopped nuts.
- Bake in a 350 degree oven for about an hour or until a toothpick comes out clean. NOTE: I bake in a convection oven at 325 degrees for one hour.
Recipe Notes
NOTE: You can make any substitutions you’d like, such as sweetener, fat, or liquid. If you’d like suggestions please email me at: toyourhealth (at) mon-cre . net
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Sprouted Gluten-Free Lemon Blueberry Bread
Ingredients
Dry Ingredients
- 1 1/2 cups sprouted brown rice flour (or regular brown rice flour)
- 1/2 cup arrowroot powder or tapioca flour
- 3-4 tablespoons granulated sugar (coconut sugar, maple sugar, or organic cane)
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1-2 teaspoons finely grated lemon zest
- 6 tablespoons organic palm shortening
- 1 cup fresh or frozen blueberries
Wet Ingredients
- 2 tablespoons ground chia seeds
- 2 tablespoons boiling water
- 2 tablespoons lemon juice
- 1/2 cup milk (I use homemade coconut milk, but almond or cashew milk works too)
Servings:
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Instructions
- Preheat oven to 425 degrees F.
- Line a large cookie sheet with parchment paper.
- In a medium-sized mixing bowl, whisk together the rice flour, arrowroot, sugar, baking powder, salt, and lemon zest.
- Cut in the shortening using your hands or a pastry cutter until pea-sized crumbs form.
- Add the blueberries and gently toss together.
- Place the ground chia seeds and boiling water into a small bowl and whisk with a fork.
- Place chia mixture into a blender along with the lemon juice and milk; blend on high until smooth.
- Pour wet mixture into the dry and gently mix together using a fork.
- Form dough into a ball and place onto the parchment-lined baking sheet.
- Press dough down so it looks like a thick, flat round.
- Cut into 8 wedges.
- Gently move the wedges so they are all separated on the baking sheet.
- Brush with coconut milk and sprinkle with sugar if desired.
- Bake for about 25 minutes.
- Enjoy hot out of the oven or at room temp.
Recipe Notes
From: www.nurishingmeals.com by Ali and Tom of Whole Life Nutrition
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The Kendrick Family Einkorn Biscuit Recipe
Ingredients
- 3 cups sprouted einkorn flour
- 3 tsp baking powder
- 2 tsp salt
- 4 tbsp butter or lard
- 1/8 tsp baking soda
- 1 cup thin villi culture yogurt (can substitute buttermilk, cultured milk, or kefir)
Servings:
Units:
Instructions
- Mix together flour, salt and baking powder. You can sift it into a bowl, or you can just put in the bowl and whisk together well. (If you prefer to use a food processor, you first put in dry ingredients and pulse a couple of times for 5 seconds each time.)
- Cut or rub in 4 Tablespoons butter or lard until it’s a small seed like consistency. (You can also cut this in with a Food Processor as well.)
- Put 1/8 teaspoon baking soda in the bottom of a glass measuring cup. Add the 1 cup of thin yogurt, buttermilk or cultured milk and stir well – until you can see the bubbles on the top, which means that the soda and the liquid have begun to act with each other. Step 4. Mix the liquid into the dry ingredients stirring to mix well, but not over stirring. (If you use the Food Processor, do not over mix).
- Turn the dough out on floured parchment paper. Roll out lightly and cut with a biscuit cutter. (Yes, you can use a glass or a mason jar — only it presses the dough down so your biscuits may not rise as high. Also remember to flour your cutter before each cut.)
- Bake in a 375 degree oven for about 15 to 20 minutes. They will brown lightly on top.
- Enjoy with butter, honey, jam, or with eggs, sausage and sausage gravy.
Recipe Notes
This recipe for sprouted einkorn flour was submitted by Suzanne of www.realfoodlifestyle.com . Suzanne is a fan of To Your Health Sprouted Flour Co. and has designed several great recipes using our sprouted flours, including some that are GAPS friendly. Here’s Suzanne’s history behind her biscuit recipe:
Country Biscuits — a 200+ Year Old Tradition Revived w/ Einkorn
In the 1780′s, the Revolutionary War having been won, Patrick Kendrick Sr., his wife and family and members of the Horton family moved 400 miles from Stafford, VA. to the Southwestern part of the Appalachian mountains in the Clinch Valley. The log cabin they built was a part of the home I grew up in during the 1950′s and 60′s. It’s where I developed my love of real food, gardening, raw milk, homemade butter, buttermilk and biscuits - Most of all biscuits. On Sundays, my grandmother, Corrie, would make biscuits and I stood right there watching her every move. Sometimes she would let me sift the flour and dry ingredients, sometimes I got to stir the dough. Always, I got to taste it. I love raw dough, and can tell from one taste whether the end product will turn out. It all started there with little bits of dough from the blue and white enameled metal bowl that was our “biscuit bowl”.
Corrie learned to make biscuits from her mother, and the tradition has been carried forward from mother to daughter or granddaughter. As far as I know, the roots of this recipe probably go back before the 1800′s.
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