Simple Sprouted Grain Green Onion Biscuits. This buttermilk wheat biscuit is flakey, flavorful, and quick to make for dinner. Made from sprouted spelt, European wheat has become all the rage!
I love to sprout and grind my own flour. If that is not your thing, you can always purchase sprouted wheat flour. If you haven’t had the chance to work with sprouted flour before, you need to try it. You will love how simple it is to work with and how much you will love it! If you are interested in sprouting your own, I buy my spelt from Azure Standard. It is sprouted, dried in my Le’Quip dehydrator. Then I grind the sprouted spelt in my Nutrimill. I give a little more info about sprouting in this Sprouted Rye Salad recipe.
In my biscuits, I used green onions which are complimented by the buttery cream cheese-like gruyere, resulting in a mouth-watering biscuit. It is one of my favorite combos for breads and biscuits.
If you are a visual person, like I am, this video will help you see the process.
I begin with mixing all of my dry ingredients together. I generally mix the ingredients in a food processor, but you don’t have to. Food processors are kitchen appliances not everyone can afford. To continue without the food processor, I freeze my butter and then grate it on a cheese grater. It might sound weird, but it makes mixing so simple. Next, I mix the grated butter into the dry ingredients and then mix in the buttermilk.
You can form these in different ways, circles or squares as I have done here. Put them right into your hot oven and bake until the tops are golden brown before pulling them out.
If you are interested in baking more with sprouted grain flours, let me give you a few suggestions:
No! You will be surprised with how light and flaky these are!
For sure. I would use any higher protein flour- hard winters, rye, spelt, kamut, etc.
I used to only use unsalted for my baking, but now I use mainly salted. This recipe is made for salted butter.
Cheddar is delicious with green onions. I love sharp. Parmesan is also a great cheese, although I would reduce it to 1/4 to 1/3 cup. It is a much saltier cheese.