When is the last time you had a homemade biscuit? We feel like they have kind of been forgotten, but are here to cheer on their comeback!
One of our favorite local restaurants has inspired us with their amazing biscuits and fun combinations. We even talked their talented chef into trying Kamut. And no surprise, she is a big fan!
If you aren’t using Kamut yet, you can still make these old-fashioned biscuits with all purpose flour. But we are telling you, Kamut will upgrade everything you cook! Not only is it better for you, but it even tastes better.
For those of you who are just starting your Kamut journey, it may seem hard to measure. The biggest tip we have for you is to stop adding flour once the dough is pulling away from the sides.
Add the flour slowly! It is so much easier to add a little more flour than to add too much. Less is more!
Okay now back to our biscuits. Have you ever made our French Baguettes? They are a staple in our home because of how quick and easy they are. And guess what? These biscuits are even faster!
You can have homemade biscuits in your home in a matter of minutes. We love to make them for our ridiculously good biscuits and gravy or on the side of a delicious dinner.
With as versatile as biscuits are, we often make large batches. But don’t double this recipe. We have much better luck when we just make additional batches. But don’t panic, this really doesn’t add much time to your baking.
If you happen to make a couple batches at once, feel free to freeze some for later. To reheat, wrap the biscuits in foil and heat in the oven.
You may notice that this recipe calls for either butter or shortening. You can choose whichever you would like, or do a little mix, or both. We like to use 2/3 butter to 1/3 shortening. So what’s the difference between the two? The shortening is for flakiness, and the butter in for flavor. Play around with the two and find your perfect biscuit!
Most biscuit recipes call for baking them on a baking sheet, but we’ve always made mine in a square pan and have found that the biscuits fluff up more as a result. Give these a try!
- 2 cups Kamut Flour
- 1 tablespoon baking powder
- 1/2 teaspoon French salt
- 1/2 teaspoon sugar
- 1/4 cup butter or shortening
- 3/4 cup milk
Preheat oven to 450 degrees.
Sift (or whisk) the flour, baking powder, salt, and sugar in a medium bowl. With a pastry blender or fork, cut the butter into the flour mixture until the mixture resembles coarse crumbs. Pour in the milk all at once. Stir quickly with a fork just until the dough clings together; do not overmix.
Turn the dough onto a lightly floured surface and knead gently 10-12 times. Excess handling makes biscuits tough. Just be sure all the ingredients are well-distributed throughout the dough. Gently roll or pat the dough to about 1/2 inch thick. Press a floured 2-inch biscuit cutter into the dough and swivel once or twice to make sure it has cut through. Dip the cutter into flour between cuts. Gather up the dough scraps into a ball and pat out again to cut one or two more biscuits.
Place the biscuits close together in a square baking pan and bake until light brown, about 12 minutes. Serve warm, right out of the oven.