Simple Sprouted Grain Green Onion Biscuits are flaky, nutritious, and quick to make for dinner. Each bite of these biscuits is full of flavor from the green onion, and a hint of savory gruyere makes these biscuits the perfect side for any meal, and they’re ready in less than 30 minutes!
These biscuits are such an excellent addition to your weeknight menu. They come together quickly and are nutritious without tasting too healthy. Sometimes new flavors or textures can be challenging for picky eaters but trust me; these biscuits will be a winner every time.
I used a blend of flour to ensure they're light and flaky, just like traditional biscuits. However, they have a secret ingredient- sprouted flour! These green onion biscuits are made from sprouted spelt, which is packed with nutritional benefits. Sprouted flour is more easily digested and makes all of the grain's vitamins more readily available. Besides all the excellent health benefits, these biscuits are full of flavor from green onions and shredded gruyere, the perfect biscuit!
Why you'll love this recipe
Simple- These biscuits are so simple! If you've ever been intimidated by biscuits or accidentally made hockey pucks, this recipe will help you regain confidence. Biscuit making doesn't have to be difficult, and with my guidance, you'll be enjoying tender biscuits in no time!
Full of flavor-Green onion and gruyere is one of my favorite combos for bread and biscuits. It goes with so many dishes but also tastes fantastic by itself. It's a yummy savory biscuit that goes well with soups and stew.
Sprouted Grains-Sprouted grains are an excellent addition to your diet, and this is a great recipe for beginners! If you haven't had the chance to work with sprouted flour before, give it a try. You will love how simple it is to work with and the taste it brings to your baked goods.
Ingredients
All-purpose flour- I used a mix of flour to make this recipe extra light and fluffy. This is a great starter recipe if you're new to sprouted grain flour. Use a scale or the spoon and level method for measuring your flour. Over Measuring could make your biscuits dense.
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 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 recipes
Salt- Salt adds flavor to your biscuits and helps the true flavors shine.
Baking powder- This recipe uses a lot of baking powder. It's a powerful leavening agent that gives these biscuits rise. Be sure that your baking powder is fresh and still active. If it's been open for more than six months, it can start to lose potency and affect the rise in your goods. Also, be sure you don't accidentally grab the baking soda!
Butter- These beautiful biscuits use lots of butter to give them rise and give them a delicious buttery taste. I use frozen grated butter for this recipe which creates little pockets of moisture that help these biscuits get even more fluffy in the oven.
Buttermilk- This acidic element gives lots of flavor to the biscuits. The acidity helps with the rise, and the fat content gives them a rich taste. The buttermilk also adds a slight tang to the biscuits.
Green Onions- Green onions are an excellent aromatic to add to biscuits. They have a mild onion taste, making these savory biscuits perfect for a dinner side dish.
Gruyere- Adding cheese to biscuits is always a great idea. It adds a nice creamy flavor to these biscuits and pairs well with the green onions for a perfect bite. If you prefer a different cheese, feel free to use another mild cheese or something more robust, parmesan or sharp cheddar, to make yummy cheddar biscuits.
4 Secrets For Making The Perfect Biscuit
- Hot oven-For the perfect and most tender buttermilk biscuit, start with a very hot oven, about 425 degrees.
- A lot of baking powder- I use a lot of baking powder, like a LOT. Most recipes call for about 2-3 teaspoons; for these biscuits, I use five teaspoons for a nice lift. This, combined with the acidity in the buttermilk, will give you the tall biscuits you’re looking for.
- Chilled Ingredients-Make sure your ingredients are chilled before putting them in the hot oven. I use chilled butter, and you can even chill your flour for the best results.
- Layering- 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 that gives you a better rise.
How to make buttermilk biscuits by hand
One of the first things I like to do when making these biscuits is throw the butter into the freezer. If you plan to make these in the evening, you can even do this in the morning. In a pinch, even 30 minutes to an hour will do.
Once you're ready to make the recipe, preheat the oven and line a baking sheet with parchment paper. Gather and measure all your ingredients for the biscuit recipe. Having everything measured will help your baking go more smoothly.
Mix the dry ingredients
You can mix these biscuits by hand or use a food processor. I typically mix with a food processor, but I understand only some have one, so I decided to do these by hand.
Whisk together all the flour, baking powder, and salt in a large bowl.
Grate the frozen butter
Next, I grate the frozen butter into the flour mixture with a cheese grater. This will allow the butter to remain cold while evenly mixing it into the dough. Fold it evenly into the flour.
Add the remaining ingredients
Pour in the buttermilk and mix until a soft dough forms. Be sure to scrape the sides of the bowl down and break open any pockets of flour. Don't over-mix, as that will cause the butter to melt and the biscuits to become stiff and dense.
Fold in the green onions and gruyere.
Shape the biscuits
You can form these in different ways, circles or squares, as I have done. Then, place them on your prepared baking sheet in your hot oven. Bake until the tops are golden brown before pulling them out. Serve warm.
Sprouted Grain Green Onion Biscuits FAQ
Store leftover green onion biscuits in the refrigerator for up to 2-3 days for the best taste.
Sprouted grain flour is made of grains that have been sprouted to break down the starches and increase the availability of vitamins and nutrients.
The secret to a good biscuit is to use cold ingredients and a hot oven! The colder the ingredients, the more quickly the biscuit will take shape and contain the rise into its delicious buttery form.
Buttermilk adds a tangy flavor to biscuits but also aids in rising. If you don't have buttermilk, you can use sour milk by adding a tablespoon of vinegar or lemon juice to a cup of milk. Within 5 minutes, it will begin to curdle and give a similar flavor to buttermilk. If buttermilk just isn't your thing, feel free to use regular milk.
To ensure your biscuits are light and fluffy, be careful not to add too much flour. Measure the flour using the spoon and level method. This means using a spoon to fill your measuring cup and then, using a flat tool, level the surface in line with the cup. Using too much flour, like overmixing, can cause dry, dense biscuits. Using a lot of baking powder is also necessary!
Technically, yes. There are several substitutes for baking powder, but I suggest using baking powder for this recipe since it requires so much. It will provide the best results to ensure your biscuits rise without having to alter the other ingredients as you would need to do with substitutions.
They add a great flavor but feel free to omit them if you don't like them or use chives instead.
More whole grain flour recipes:
If you are interested in baking more with whole-grain flour, 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
Ingredients
- 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
Instructions
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
- Remember to keep all ingredients chilled and work quickly.
- Combine flour, salt, and baking powder in a small bowl.
- Mix in your chilled, grated butter. Blend well with a fork.
- Next, add 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 immediately.
Notes
- Hot oven-For the perfect and most tender buttermilk biscuit, start with a very hot oven, about 425 degrees.
- A lot of baking powder- I use a lot of baking powder, like a LOT. Most recipes call for about 2-3 teaspoons; for these biscuits, I use five teaspoons for a nice lift. This, combined with the acidity in the buttermilk, will give you the tall biscuits you’re looking for.
- Chilled Ingredients-Make sure your ingredients are chilled before putting them in the hot oven. I use chilled butter, and you can even chill your flour for the best results.
- Layering- 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 that gives you a better rise.
Did you make this recipe? Let me know!