Sprouted Wheat Biscuits
Ingredients
- 2 cups sprouted red or white wheat flour plus 1/4 - 1/2 cup for dusting
- 1 tablespoon organic sugar
- 1 tablespoon aluminum-free baking powder
- 1/4 teaspoon baking soda
- 1/2 teasspoon Celtic salt
- 10 tablespoons cold, unsalted organic butter cut in pieces
- 1 1/4 cups whole organic buttermilk
- 1 teaspoon organic olive oil
Servings:
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Instructions
- Pulse flour, sugar, baking powder, baking soda and salt in a food processor until combined. Add butter and pulse until evenly combined and in pea-size bits. Add buttermilk and pulse in very short bursts until evenly incorporated. The dough will be soft and a little shaggy looking.
- Generously dust a work surface with flour. Use a rubber spatula to transfer the dough to the work surface. Sprinkle with more flour. With floured hands, gently pat the dough into a rectangle about 3/4 inch thick, with a long edge facing you. Gently roll out the dough to 1/2 inch thick, using short strokes from the center outward and very little pressure, dusting the dough and surface with more flour as needed. Run an offset spatula under the dough, then gently fold it in thirds. like a letter.
- Dust the work surface with more flour and rotate the dough 90 degrees. Dust the dough and roll out again into a 1/2-inch-thick rectangle, then fold it in thirds again. Repeat the process two more times (for four folds total), dusting the work surface and the dough with flour each time before rolling out.
- Line a large baking sheet with parchment paper. Place the folded dough on it and refrigerate for 15 minutes.
- Brush a clean work surface with oil, place the dough on it and gently roll out to 1/2 inch thick. Cut out biscuits with a floured 2-inch round cutter. Press the scraps back together and reroll, to make about 24 biscuits total. Place the biscuits 1/2 inch apart on the prepared baking sheet. Refrigerate for 15 minutes. (Or cover and refrigerate for up to 2 days.)
- Position a rack in the upper third of oven; preheat to 500 degrees F.
- Place the pan of biscuits on the upper rack. Immediately reduce the oven temperature to 450 degrees . Bake until rich golden brown, 12 to 14 minutes. Transfer to a wire rack to cool for 5 minutes. Serve warm.
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Buttermilk Yeast Rolls
Ingredients
- 1 package Active Dry yeast
- 1/4 cup + 3 tablespoons warm water (105-115 degrees)
- 3 tablespoons maple sugar (or sugar of choice)
- 1/2 cup melted lard
- 4 cups sprouted red or white wheat flour Can also use sprouted Kamut flour
- 1/2 teaspoon baking soda
- 1 teaspoon Celtic salt
- 1 cup whole organic buttermilk + 1 tablespoon, as necessary
Servings:
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Instructions
- Dissolve yeast in warm water in a mixing bowl.
- Add buttermilk, sugar, and lard. Mix well.
- Combine flour, baking soda, and salt.
- Gradually add to yeast mixture, mixing well.
- Turn dough out onto a lightly floured surface; knead until smooth and elastic, about 8 minutes. (about 4 minutes in electric mixer).
- Let rest 10 minutes.
- Shape dough into 1 ½-inch balls and place in 2 buttered 9" round glass or ceramic pans.
- Let rise in a warm place (85 degrees) about 1 hour or until doubled in bulk. Bake at 400 degrees for 15-20 minutes.
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Caramelized Onion Sourdough Biscuits
Ingredients
- 1-2 tablespoons organic butter
- 1 medium organic sweet onion, sliced thinly
- 1 tablespoon muscavado sugar (or other brown sugar)
- 1 cup sprouted red or white wheat flour
- 2 teaspoons aluminum-free baking powder
- 3/4 teaspoon sea salt
- 1/2 cup cold, unsalted organic butter
- 2-3 tablespoons chives, chopped
- 1 cup sourdough starter, unfed
Servings:
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Instructions
- Combine the butter, onion, and sugar in a pan set over medium-low heat.
- Cook the onions, covered, for about 30 minutes, stirring every 5 minutes; they should be nicely caramelized.
- Transfer the onions to a bowl, cool to room temperature, then refrigerate at least 3 hours.
- Preheat oven to 425 degrees.
- Line a baking sheet with parchment. Combine the flour, baking powder, and salt.
- Work the butter into the flour until the mixture is unevenly crumbly.
- Toss in the chives and caramelized onions. Cut in the starter until the dough becomes cohesive.
- Turn dough out onto a lightly floured surface and fold it over on itself 5 or 6 times, until it comes together. Pat out to a 1" thickness.
- Using a sharp biscuit cutter, cut biscuits.
- Bake biscuits for 15-18 minutes until just turning golden brown.
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