Rye Biscuits
  • 1 1/2cup sprouted white wheat flour
  • 1 1/2 cup sprouted rye flour
  • 2tbsp aluminum-free baking powder
  • 1/2teaspoon sea salt
  • 1teaspoon caraway seeds
  • 3/4cup lard
  • 1cup plus 5 tablespoons (full fat) milk
  1. Combine first 5 ingredients and mix well.
  2. Cut in lard with a pastry blender until mixture resembles coarse meal.
  3. Add milk, stirring until dry ingredients are moistened. (If dough is too dry add more milk, 1 tablespoon at a time until you get a pliable dough consistency.)
  4. Turn dough out onto a lightly floured surface. Knead lightly about 10 times.
  5. Roll dough to ½ inch thickness; cut with a biscuit cutter.
  6. Place biscuits on an ungreased baking sheet.
  7. Bake at 450 degrees for 12-15 minutes.
  8. Yield about 15 biscuits.