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This recipe utilizes not one, but two methods for neutralizing anti-nutrients in the grain, thereby rendering the biscuits much more digestible and less likely to cause mineral loss in your family’s precious bones and teeth. I purchase my flour online from To Your Health Sprouted Flour Company.
- 2⅓ cups sprouted spelt flour, sifted well to remove the bran (which may equal as much as ⅓ cup)
- ¾ cup organic buttermilk
- 1 tablespoon non-aluminum baking powder
- ¼ teaspoon baking soda
- 1 teaspoon Celtic Sea Salt or Himalayan salt
- 6 tablespoons very cold butter or lard cut into small pieces
Mix together dry ingredients in a bowl. Cut chilled butter or lard into flour mixture until well incorporated. Add buttermilk and mix gently until thoroughly combined. Turn onto a floured surface and pat down until the dough is ½ inch in thickness. Cut into rounds (an upended glass or small canning jar works well) and place on a parchment-lined cookie sheet with the biscuits barely touching each other. Bake at 450° F for 10 to 12 minutes or until golden brown. Take care not to overbake.
About the Author
Annie Dru attended the University of California, San Diego, and has studied the art of nutrition for the past 25 years. She has lectured at San Diego State University and the University of California, Santa Barbara. Annie was drawn to the work of Dr. Price when confronted with her own life-threatening illness. After years of exploring macrobiotics, vegetarianism, and various fad diets, she regained her health by following the principles gleaned from his research. Annie’s DVD, Easy to Make Lacto-Fermented Foods, is available from Price-Pottenger.
Check out other Annie Dru recipes:
Published in the Price-Pottenger Journal of Health and Healing
Fall 2011 | Volume 35, Number 3
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