How To Make Buttermilk Biscuits (Healthy Sprouted Wheat Flour)

These buttermilk biscuits are soft, warm, and moist on the inside, with flakier crust on the outside. I love that these biscuits are made with 100% sprouted wheat flour, which are not only healthy, but taste delicious!

If you are a biscuit lover, then this recipe is for you! We often add them as a side to dinner, because they come together fast. There is no waiting on the biscuits to rise, you just whip together, and pop them straight into the oven for 13 minutes or so, and they are done!

WHAT IS SPROUTED WHEAT FLOUR?

Sprouted wheat flour are wheat berries that have been soaked in water for a certain amount of time, and as a result, the berries have begun to sprout. This process changes the composition of the actual wheat berry. To learn more, click here. Sprouted wheat flour is easier for the body to digest, and is full of vitamins and minerals that are readily available after being sprouted.

For me this means– no more brain fog after eating, no more rashes, no more inflammation, among many other things! I am allergic to wheat but have zero allergic reactions to sprouted wheat (hooray!). If you have allergies or wheat/gluten intolerances or just want a healthier way to eat, I highly recommend sprouted wheat flour. You can actually make it from home!

Does Sprouted Wheat Flour Have a Different Texture than Regular Flour?

Yes. Sprouted wheat flours texture is slightly denser. We use hard white wheat. Sometimes you can taste a little a “graininess” or “wheatiness” depending on how fine the wheat is ground after it has sprouted. But we have learned over the years that it can come close to regular flour in softness and lightness, depending on what is being made. You would never know these were whole sprouted wheat flour biscuits! The taste and texture are similar to regular flour.

Is Sprouted Wheat Flour Better for You Than Whole Wheat or Regular Flour?

Yes! To understand the difference, its best to know that wheat is made up of bran (outer layer, rich in fiber), germ (full of nutrients, inner layer), and endosperm (the bulk part of the kernel, contains some vitamins and minerals).

White Flour– is primarily made up of the endosperm portion of wheat eliminating most of the nutrients in the grain. The absence of the germ increases the shelf life of white flour. It is also chemically bleached to give it a clean look. Easy to find and the most affordable.

Wheat Flour- includes the bran, germ, and endosperm of the wheat. The germ (remember, inner layer) decreases the shelf life making wheat flour harder to find and not lasting as long.

Sprouted Wheat Flour- when sprouting begins, certain enzymes are activated and start to break down and metabolize the endosperm. Protein compounds go through the same change within the kernel increasing the bioavailability of all the nutrients. These changes make sprouted wheat flour the best choice because our bodies can digest it much easier with little inflammation. Sprouted wheat flour is hard to find and expensive because it is a longer process to get the kernels to this optimal state.

But do not fear! Stick around and you can learn how to easily make sprouted wheat flour in your own kitchen, the most cost-effective way!

If you’d like to learn more about sprouted wheat flour and the benefits, click here!

If I’m Allergic to Gluten, Can I Eat Sprouted Wheat Flour?

Yes, it is worth a try! During the sprouting process, enzymes essentially “pre-digest” the gluten. Those with non-celiac gluten sensitivities tend to do really well with sprouted wheat flour. Some celiacs have also done well with sprouted wheat flour.

How Do You Make Sprouted Wheat Flour Biscuits?

Alrighty, now for the fun part! Let’s make these delicious biscuits! Turn your oven to 400 degrees and spray a large cookie sheet with cookin spray.

In a medium sized bowl add the flour, salt, sugar, and baking powder.

Next add in the shortening (three heaping tablespoons to be exact) and cut it into the flour mixture. I like to use a pastry cutter.

For the next step, you will pour in the buttermilk. If you are in a pinch and don’t have buttermilk, use 1 cup milk with 1 teaspoon white vinegar (or 1 teaspoon cream of tartar, or 1 teaspoon lemon juice). Pour the milk and teaspoon of vinegar into a small bowl together and let them sit for 5 minutes, then add to the flour mixture.

Mix these ingredients with a fork. When it is all incorporated it will look wet and a little like mash. That’s good! Turn out onto a floured surface.

Using your floured hands, sprinkle a light layer of flour over the top of the dough and pat it gently out to about 1/2 inch thick.

Use biscuit cutters, cut out the biscuits, and lay them on cookie sheet.

Bake for 13-15 minutes, or until the tops are lightly brown.

These biscuits are best eaten right out of the oven when they are still warm. They are the hubbys favorite bready treat! My personal favorite is sprouted wheat flour bundt bread, but these biscuits come in close if they are slathered in raspberry jam. Mmmmm AMAZING!