Ancient Grains Buttermilk Biscuits

Sourdough Biscuits

Soft, flaky and delicious

Ingredients:

1½ cups white spelt flour

½ cup whole-grain einkorn flour

1 teaspoon baking powder

1 teaspoon salt

½ teaspoon baking soda

½ cup cold butter

1 cup sourdough starter, room temperature

¾ to 1 cup whole buttermilk

Directions:

1. Preheat oven to 425°F.

2. In a large bowl, combine spelt flour, einkorn flour, baking powder, salt, baking soda. Mix well.

3. Cut in cold butter. Mix until the mixture resembles coarse crumbs.

4. Add sourdough and 3/4 cup of the buttermilk. Only add more as needed.

5. Gently mix until dough forms a ball. If your starter is a little runny, you may need to work in a bit of flour to make the dough come together. Dough will be stickly. Only add a dusting of flour if needed.

6. Be gentle to avoid overworking the dough.

7. Turn dough onto a well-floured surface. Knead gently a few times.

8. Flatten dough with your hand or use a rolling pin to form a 10-12 inch circle about ½ inch thick. Fold half of the bottom of the dough over the top to form a layer and make a fluffier biscuit. Gently flatten with hands.

9. Cut with a round cutter. Place biscuits on a greased baking sheet, ½ inch apart.

© Copyright 2023. Recipe Courtesy Shirleen Sando