What better way to celebrate Valentine’s Day than with a homemade brunch! But no need to compromise health for the sake of taste. By using wholesome saturated fats and sprouted flour, these biscuits make a nutritious addition to any breakfast.
Why use sprouted flour? Read Sally Fallon’s explanation here on why and how to properly prepare grains for maximum nutrient absorption.
4 cups organic sprouted spelt flour
3 TBSP aluminum-free, non-GMO baking powder
1/2 tsp baking soda
1 1/2 tsp unrefined sea salt
4 TBSP cold, pastured butter
4 TBSP cold shortening, use either lard or non-hydrogenated palm shortening
2 cups cultured buttermilk
1. Preheat oven to 425F. Combine flour, baking powder, baking soda, and salt in a large bowl.
2. Add in cold butter and shortening and combine until resembles crumbs.
3. Stir in buttermilk and add just until combine
4. Very gently roll out dough onto a lightly floured surface until it is a 1/2″ thick. Using a biscuit cutter, cut out rounds and place onto a baking stone.
5. Place in preheated oven and back 12-18 minutes. Watch closely because they can burn easily with such a hot oven.