kefir biscuits

Kefir Biscuits

the month of december always kicks my ass
the holidays
birthdays
l i f e
on saturday,
when the light in the condo was hazy,
PBS on TV,
and we were debating on if we should
turn the heat on, finally,
dw & i spent the midday making biscuits.
first with lactose free half/half,
then with kefir,
eventually declaring the latter being the better,
and we brought them to share
for a pre-holiday gathering,
because,
it being the season of giving
and sharing,
a time when we need both so dearly.

i know in recent weeks
my posts have been somber in tone,
a realistic reflection of how i’ve been feeling of late.
i talk,
with indignation,
about how things are,
how i perceive them to be.
words, despite what a particular elected official says,
are important,
but equally so,
so are actions.
you’ll notice on the sidebar links
to organizations that i believe in.
donate
volunteer
participate

Kefir Biscuits

kefir biscuits
adapted from local milk

*note: the first time we made this, i used ghee + regular AP flour + homemade buttermilk and they turned out divine. this time ’round we used what was on hand: sprouted spelt flour and it did not rise as fluffily as before, but still turned out delightful, taste-wise.

250 grams sprouted spelt flour, i use one degree
1 TBL baking powder
1 tsp kosher salt
56 grams cold unsalted lactose free butter, cut into dice, i use green valley
230 grams whole milk kefir yogurt, i use green valley

preheat oven to 425F. prepare baking sheet with parchment paper.

whisk together the dry ingredients.

add the diced butter to the flour mixture, and using your fingers cut the butter until it’s crumbled to pea-sized.

pour in the kefir milk, stir until no more dry streaks. don’t get overzealous. it shouldn’t be dry, but it’ll still be kinda wet and you’ll freak out, and you’ll be right to freak out. carry on though.

flour work surface and pour the shaggy mess onto it. flour the top of dough and pat it into a rectangle until it’s about an inch thick.

fold the rectangle, rotate dough and gently roll out with a pin.

fold, rotate, and roll out again. be gentle.

fold, rotate, and roll out again. be gentle.

aim for an inch thick.

using square cookie cutter, press down and cut out the biscuits. place on prepared baking sheet, close to each other, as they apparently help with the rising.

bake for 10 minutes, until brown & fluffy.

serve, warm, with assortment of toppings: jam, butter, or honey.

BAM!

Kefir Biscuits

3 years ago: pumpkin challah chips
2 years ago: chocolate chip pb cookies, vegan & gf
1 year ago: chocolate espresso dacquoise – lactose free

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9 thoughts on “kefir biscuits

  1. These look great. I’ve been making my own kefir lately, and am on the lookout for recipes using it. These biscuits look very nice and simple (I love how the word biscuit means different things in different countries), and the absence of sugar means they would also work with savory toppings, which is probably how I would like them best, though butter and honey sounds delicious too!

  2. LOL@ “..you’ll be right to freak out,carry on though”
    Hahaha!!
    These biscuits do indeed look very tasty and light enough to feel guilt-free.
    Thanks for the happy words of inspiration ❀

  3. I never thought of using yogurt or kefir for biscuits, but the next time M is in the mood to make them I’ll tell him to try using that instead. I totally understand your somber mood, as I’ve been feeling it too. I bet these would be delicious with some fried chicken…and now I’m really hungry. Thanks for that. πŸ˜‰

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