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!
Sprouted Grain Flour
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.
Green Onion and Gruyere
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.
4 Secrets For Making The Perfect Biscuit
- For the perfect and most tender buttermilk biscuit, start with a very hot oven, about 425 degrees.
- Second, I use a lot of baking powder, like a LOT. Most recipes call for about 2-3 teaspoons, for these biscuits I use 5 for a nice loft. This combined with the acidity in the buttermilk will give you what you are looking for.
- Third, make sure your ingredients are chilled before putting them in the hot oven. I use chilled butter and if you aren’t familiar, I would even chill your flour before you begin.
- After you have made the biscuit dough press it into a rectangle. Fold one third over the center, then the other third over that. This will create additional layering.
If you are a visual person, like I am, this video will help you see the process.
Making Biscuits By Hand
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 whole grain flours, let me give you a few suggestions:
- Carrot Cake Cookies
- Dried Cherry and Chocolate Chip Cookies
- Strawberry Sugar Cookie Bars
- Strawberry Mini Donuts
- Oatmeal Bread
- Multigrain Bread
- Whole Wheat Popovers
If you are looking for a complete guide on how to sprout whole grains , I have an awesome post you are going to love that will teach you everything you need to know.
Simple Sprouted Grain Green Onion Biscuits
- 1 ½ cups all-purpose flour
- 1 cup sprouted grain flour
- ½ teaspoon salt
- 5 teaspoons baking powder yes, 5 teaspoons
- 1 stick salted butter grate and place in the freezer while you are prepping the rest.
- 1 cup chilled buttermilk
- ⅔ cup chopped green onions
- 1 cup grated gruyere
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper.Remember to keep all ingredients chilled and work quickly. Combine flours, salt, and baking powder in a small bowl. Mix in your chilled, grated butter. Blend well with a fork.Next, add in the buttermilk. Blend only to combine. You may need to turn this out onto your countertop and knead gently a few times. Cut in the shape desired. Place on the baking shape and into the oven.Bake for about 10-15 minutes until the biscuits are beautifully risen and golden brown. I love them best served immediatley. Now, sit back and enjoy. You deserve it!
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 ¼ to ⅓ cup. It is a much saltier cheese.