I grew up in Texas with a family of Southern cooks. Biscuits were a favorite bread served with many meals.

Here is an easy recipe. Gluten-free flour works well in this recipe. Biscuits are delicious reheated later, or buttered and broiled.

Ingredients:

1 T. yeast (meant for use with whole-grain flour)
2 T. non-chlorinated warm water
3 T. raw, organic honey or maple syrup
4½–5 c. sifted, whole, sprouted-grain flour (measured after sifting) 3 T. baking powder (aluminum-free)
1 tsp. baking soda
1 tsp. unrefined sea salt
1 c. extra virgin, pure coconut oil
2 c. buttermilk (organic, humanely raised, and grass-fed)

Directions:

1. Dissolve yeast and honey in warm water. Set aside.
2. Sift together flour, baking powder, baking soda, and sea salt.
3. Cut coconut oil into dry ingredients.
4. Combine yeast and buttermilk.
5. Add yeast-buttermilk mixture to dry ingredients.
6. Roll dough out onto floured board. Roll about 1/2-inch thick.
7. Use a biscuit cutter to cut out biscuits. (If you don’t have a biscuit cutter, use the rim of a water glass.) Place biscuits on a cookie sheet right next to each other. Cover with a clean cloth.
8. Let biscuits sit in a warm place about 45 minutes.
9. Bake in a preheated 400°F oven 12–15 minutes. They should be lightly golden brown on the top and bottom.

Note:

1. Biscuits can be placed in a refrigerator or freezer on the cookie sheet, after they are baked. Wrap tightly with plastic or parchment paper and then foil, so they don’t get freezer burn.
Then they can be thawed completely and warmed up in a 350°F oven for 4–5 minutes.

2. You can order organic sprouted flours from Blue Mountain Organics.

3. My mother taught me how to make biscuits, I am sharing this recipe in honor of my mother.

I have resources and recipes in my cookbooks, including “How To Be A Healthy Vegetarian,” 2nd edition.

copyright@nancyaddison2012