I made biscuits the other night for dinner, to accompany beef broccoli soup. Our middle son, affectionately known as the butter fiend, demonstrated for us the proper way to apply butter to bread. (Pardon the deficient photo, but I can assure you that all sides and the innards were coated.) Note the tooth marks. Dear Weston would be proud, I dare say?
Soaked Sprouted Biscuits3 1/2 cups sprouted grain (I used spelt)
2 cups raw kefir
4 T. melted butter/coconut oil/lard (I used coconut oil and butter)
1 1/2 tsp. sea salt
2 tsp. baking soda
- Mix flour with kefir, add remaining ingredients and blend into smooth dough.
- Allow to sit for a few hours if possible.
- Roll out on floured surface, cut out with biscuit cutter or a glass.
- Alternately take pieces of dough, roll balls in palm of hand and flatten on baking tray (these are less attractive, but get the job done).
- Bake on buttered baking sheet or use liner (silpat or parchment paper), 350º for about 40 minutes.
Lather with butter and enjoy!
This was one of our "leaving GAPS" grain trials. No one reacted badly to the biscuits except for me...but when the kids can tolerate a food, I cry success! I am testing about three grain foods a week, making sure they are soaked and/or sprouted.