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Kamut Buttermilk Biscuits

Adapted from Honey & Oats by Jennifer Katzinger


  • 2 c. Kamut flour
  • ¼ t. salt
  • 1 c. buttermilk (or scant 1 c. milk plus 1 T. vinegar mixed together)
  • ¼ t. baking soda
  • 1 T. baking powder
  • 5-6 T. very cold unsalted butter, cut into 1/2 inch pieces


  1. Combine flour and salt.
  2. Mix in buttermilk until just combined. Let rest on counter for 5-7 hours.
  3. Add baking soda and baking powder and slightly knead to combine.
  4. Pre-heat oven to 450°.
  5. Roughly shape the dough into a rectangle.
  6. Dot rectangle with ¼ to 1/6 of the butter pieces and fold dough over butter. Repeat process until butter is used.
  7. Gently pat into a 1 inch thick rectangle and place on parchment covered cookie sheet.
  8. Cut rectangle into 12 pieces. Move pieces so they aren’t touching each other.
  9. Bake about 10-12 minutes until light golden brown.

Servings: 12 biscuits