{"id":5074,"date":"2013-12-08T16:46:21","date_gmt":"2013-12-08T22:46:21","guid":{"rendered":"http:\/\/realfoodhouston.com\/?p=5074"},"modified":"2018-07-22T21:04:07","modified_gmt":"2018-07-23T02:04:07","slug":"sprouted-whole-wheat-flour-biscuits","status":"publish","type":"post","link":"http:\/\/www.realfoodhouston.com\/wp-files\/2013\/12\/08\/sprouted-whole-wheat-flour-biscuits\/","title":{"rendered":"Sprouted Whole Wheat Flour Biscuits"},"content":{"rendered":"

\"Sprouted<\/a>We were having another version of leftover soup a few days ago, and, although we love this soup just as it is, this time I wanted a little something extra to go along with it.\u00a0 I’d been wanting to make biscuits with sprouted flour and decided this was the perfect time to do it.<\/p>\n

Wow!\u00a0 These were just about perfect!\u00a0 Tender, moist, and full of butter!\u00a0 They were exactly how I like my biscuits.\u00a0 They taste way better (and are more nutritious too!) than the white flour & hydrogenated shortening biscuits I grew up with, and<\/em> they have the melt-in-your mouth texture and flaky richness I love.<\/p>\n

This is an updated, healthier version of my standard basic biscuit recipe.\u00a0 I used sprouted flour to minimize the phytates in the flour and to eliminate the need for soaking or fermenting.<\/p>\n

Ingredients<\/em><\/p>\n

2 cups sprouted whole wheat flour (I used To Your Health Sprouted Flour)
\n1\/2 teaspoon salt (I used Celtic Sea Salt)
\n2 teaspoons baking powder (I used aluminum free Rumford)
\n1\/2 cup butter (I used Kerrygold)
\n2\/3 cup milk (I used whole raw milk from Healthyway Dairy<\/a>)<\/p>\n

Instructions<\/em><\/p>\n

Preheat over to 400 degrees.\u00a0 Combine dry ingredients.\u00a0 Cut butter into dry ingredients until crumbly. I used a pastry blender but you can also use a food processor.\u00a0 Add milk until dough forms a ball. If more milk is needed to form a ball, add 1 tablespoon of milk at a time until the dough forms a ball.\u00a0 Knead gently a few times, but do not overwork.\u00a0 Pat out dough on a floured board or counter about \u00bd inch thick.\u00a0 Cut with a biscuit cutter.
\nBake on an ungreased cookie sheet in preheated oven for 10 to 15 minutes until lightly browned.<\/p>\n

Serve hot.<\/p>\n

Makes 8 to 10 biscuits.<\/p>\n

I loved these biscuits so much I wanted to go ahead and post the recipe, but I will be posting more ab\"Sprouted<\/a>out that leftover soup we ate with the biscuits, plus our Thanksgiving dinner, cornbread, and pumpkin pie recipes are coming soon.<\/p>\n

Don’t try to skimp on the butter!\u00a0 Using a full 1\/2 cup of butter really improves the taste and texture, plus it adds lots more fat soluble vitamins.\u00a0 Of course, we all added more butter to our hot biscuits!<\/p>\n

Try these and enjoy!<\/p>\n

This post is shared on Fat Tuesday<\/a> and Real Food Wednesday<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

We were having another version of leftover soup a few days ago, and, although we love this soup just as it is, this time I wanted a little something extra to go along with it.\u00a0 I’d been wanting to make …<\/span> Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":5077,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[268,13,172,6,19,23,9],"tags":[],"class_list":["post-5074","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dairy","category-healthy-fats","category-nutrition","category-raw-milk","category-real-food","category-recipes","category-traditional-food"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-content\/uploads\/2013\/12\/Sprouted-flour-biscuits.jpg","jetpack_shortlink":"https:\/\/wp.me\/p70SEj-1jQ","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/posts\/5074","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/comments?post=5074"}],"version-history":[{"count":20,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/posts\/5074\/revisions"}],"predecessor-version":[{"id":6860,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/posts\/5074\/revisions\/6860"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/media\/5077"}],"wp:attachment":[{"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/media?parent=5074"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/categories?post=5074"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/tags?post=5074"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}