• 2 cups sprouted wheat flour
• 1 Tbsp. baking powder
• 1 Tbsp. Super Sweet
• 1/2 teaspoon mineral salt
• 6 Tbsp. COLD unsalted butter
• 1/2 cup COLD half and half
• 1/4 cup COLD water
• 2 Tbsp. extra butter

Preheat oven to 425°. Combine flour, baking powder, sweetener, and salt in a large bowl and mix well. Grate cold butter directly into the bowl (must be cold and grating is important) Combine until the mixture is coarse crumbs. I like to use a Danish whisk. Add the half and half and water; mix until combined. Transfer your dough to a well-floured surface and use your hands to gently work the dough together. If dough is too dry add another teaspoon at a time of half and half. If it’s too sticky add just a touch more sprouted flour.

Once the dough is combined, fold it in half and gently pat it out. Do this 5-6 times to create layers. Try to be very gentle and not overwork the dough. Flatten to 1-1 1/2" with your hands. Don’t use a rolling pin. It toughens the dough. Cut with a glass or 2 3/4" biscuit cutter. Add to a small baking dish, making sure they are touching. It's a mistake to use an oversized pan where the biscuits can't touch. Cut the extra 2 Tbsp. butter into 8 pieces and lay it in between the biscuits. Bake at 425° for 12-14 minutes or until the tops are beginning to just turn lightly golden brown.

 ~ To make jumbo biscuits, double the recipe. Cut the biscuits 2" thick. Bake for 30 minutes at 400°.

 enJOY!