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Ancient Grains Buttermilk Biscuits

Yield: 12 large biscuits

Prep Time: 20 minutes

Bake Time: 15 minutes

Total Time: 35 minutes


4 cups (560 g) Ancient Grains flour

1 tablespoon (10 g) kosher salt

1 tablespoon (10 g) baking powder

1 teaspoon (4 g) baking soda

2 sticks (225 g)  unsalted butter, cold, cut into ½-inch cubes

1 ½  cups (360 g)  buttermilk + 1 to 2 tablespoons for brushing

2 to 3 tablespoons unsalted butter, melted, for brushing


  1. Preheat oven to 425°F.
  2. Using a whisk or food processor, combine all dry ingredients together and mix until well blended.
  3. Be sure butter is very cold. Using a food processor, add in the cold butter and pulse until it is incorporated into the dough and it resembles pea-sized shapes. If you do not have a food processor, use a pastry cutter or a fork to cut in the butter.
  4. Place this mixture into a bowl. Using a fork slowly mix in the buttermilk until the dough forms a ball. The dough will be loose. Do not over mix.
  5. Take the loose dough and wrap it in clear plastic wrap. Refrigerate for a minimum of 30 minutes.
  6. Adding additional flour as needed, roll or pat out the dough to 1 inch thick.
  7. Use a round cutter to cut biscuits from the dough. Place cut shapes onto parchment lined baking sheets. Brush buttermilk onto the tops of the biscuits to ensure a golden brown top.
  8. Bake for 15 minutes or until golden brown. Brush hot biscuits with melted butter and serve warm.


For Variation:

 Add in 3/4 cup cooked diced bacon, 3/4 cup grated gruyere cheese, and 1 tbsp chopped fresh chives after step 3. (Be sure to add these ingredients prior to adding the buttermilk.)