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Sprouted Cheddar Biscuits

Flakey, tender and cheesy, is there anything better?
  • 40 minutes
  • 6-8 Biscuits
  • Enjoy warm with butter!
These Sprouted Cheddar Biscuits are a delightful blend of rich, savory flavor and wholesome goodness. Made with Sprouted Sifted Red Fife Flour, they have a nutty depth and tender crumb that elevates this classic comfort food. Each bite is buttery, flaky, and bursting with sharp cheddar cheese. Perfect alongside a steaming bowl of soup, as a breakfast sandwich base, or enjoyed warm straight from the oven, these biscuits bring rustic charm to any meal. Best of all, they come together quickly with simple ingredients.

ingredient tips & substitutes

  • Flour: this recipe would also work well with sprouted sifted wheat or sprouted sifted spelt flour
  • Butter: we have successfully made this recipe with plant-based butter for a non-dairy or vegan biscuit
  • Milk/Buttermilk: Buttermilk adds extra flavour to this recipe but whatever milk you have on hand will also work. You can make your own buttermilk by adding 1 1/2 tsp of lemon juice or apple cider vinegar to a 1/2 cup measure, then fill the rest up with your milk of choice (works with milk alternatives like almond, oat etc. too). Allow the mixture to rest for a few minutes to thicken and develop lumps (this is normal)
  • Honey: can swap for another liquid or granulated sweetener. If using granulated (like white sugar) add with the dry ingredients.
  • Cheddar: Any type of your favourite grated cheese will work! Try pepperjack for a hint of spice or aged cheddar for a sharper flavour.
  • Chives: These are optional for extra flavour and a pop of green.
Variations: try switching it up by adding ham, bacon or jalapenos, or brush with garlic butter immediately after removing them from the oven.

recipe notes

  • Why grate the butter? This allows you to work it into the flour quicker and keep the butter cold. You don’t need to grate it if using a food processor. 
  • Work the butter and flour by rubbing it between your hands until it looks like a coarse meal. It should look fairly uniform with small balls of butter and no big chunks left. It will be more worked in than a typical pastry dough (where you’re looking for pea-sized pieces of butter)
  • If using a food processor, still stir in the milk by hand. Doing this step in the food processor will overmix the dough and it will become dense and tough rather than light and flakey
  • Folding the dough over itself is what creates those wonderful flakey layers, so don’t skip this
  • Don’t skip the chilling step! It is essential that the biscuits go into the oven cold
  • Biscuits are freshest on the day they’re baked, but can be stored in an airtight container for several days. 
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Sprouted Cheddar Biscuits

Flakey, tender and cheesy, is there anything better?
Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time: 10 minutes
Servings: 6

What You'll Need:

  • 2¼ cups Sprouted Sifted Red Fife Flour
  • 1 tbsp baking powder
  • ½ tsp sea salt
  • 2 tsp honey
  • 6 tbsp butter, frozen
  • ½ cup milk or buttermilk (see notes)
  • ½ cup grated cheddar cheese
  • 1 tbsp fresh chives, chopped (optional)

How To Make It:

  • About 30 minutes before you start, measure butter and put in the freezer (all in one piece is easiest).
  • In a large bowl, blend flour, salt and baking powder.
  • Using a regular size cheese grater, grate the frozen butter on top of the flour mixture. With your hands, work the flour and butter together until in forms a coarse meal. Alternatively, you can cube the butter and pulse it with the flour mixture in a food processor.
  • Pour buttermilk and honey over the mixture and stir with a spoon just until it starts coming together.
  • Add cheese and chives and knead a few times until dough forms a shaggy ball.
  • Place dough on a lightly floured surface and roll or pat into a rectangle about ½" thick. Fold the dough over itself in thirds, as if folding paper to go in an envelope. You can add small amounts of flour to the counter if needed to prevent sticking.
  • Roll or pat the dough into a rectangle about ¾" thick. Using a sharp knife, cut the dough into 6 equal pieces for large biscuits or 8 pieces for smaller ones.
  • Place on a parchment lined tray and put in the freezer for at least 10 minutes, or until ready to bake. In the meantime, preheat oven to 450℉.
  • Brush the top of each biscuit with milk. Bake for 15 minutes, or until golden brown. We highly recommend serving these warm with butter.

Notes

Buttermilk adds extra flavour to this recipe, but regular milk will work as well. You can make your own buttermilk by adding 1 1/2 tsp of lemon juice or apple cider vinegar to a 1/2 cup measure, then fill the rest up with your milk of choice (works with milk alternatives like almond, oat etc. too). Allow the mixture to rest for a few minutes to thicken and develop lumps (this is normal)
Have you made this recipe? Tag @secondspringfoods on Instagram!
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