By the time I crawl out of bed, we’re hungry and I usually start the day off with a big brunch:   Eggs, fruit, a vegetable, some yogurt or kefir   and maybe even something a little sweet.   And, we always serve a good tea.   We usually don’t have to cook again until that evening, and in summer time, we always eat outside on the porch.

Invariably, we mix an match – choosing a dish from each of the following categories:

Eggs

• Baked Eggs
• Lox & Scallion Scrambled Eggs
• Fried Eggs
• Poached Eggs with Hollandaise Sauce

Vegetables

• Roasted Tomatoes
• Tomato & Cucumber Salad
• Sauteed Greens with Garlic
• Maple-glazed Parsnips
• Zucchini & Fingerling Potato Hashbrowns

Cultured Dairy

• Kefir
• Yogurt
• Vilii

Sweets or Starches

• Sprouted Grain Crapes with Sour Cherries in Sucanat Syrup
• Blueberry Clafoutis
• Sourdough Peach Pancakes
• Soaked Flour Gingerbread
• Buttermilk Oat Flour Biscuits

What are your Sunday morning classics?

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]]> http://nourishedkitchen.com/sunday-brunch/feed/ 6 http://nourishedkitchen.com/buttermilk-oat-flour-biscuits/ http://nourishedkitchen.com/buttermilk-oat-flour-biscuits/#comments Mon, 26 Nov 2007 19:18:40 +0000 Jenny http://nourishedkitchen.com/recipes/?p=54  

To be fair, you ought to make these biscuits with freshly ground flour.   Of course, I don’t have a grinder and you probably don’t have one either.   It’s not like they’re a mainstay in a modern kitchen.   The fridge yes.   The oven yes.   The grain grinder NO!   But if you have one, use it.   If you don’t have a grinder, use whole oat flour.

The key to these biscuits is overnight soaking in buttermilk.   Not only does buttermilk enrich the flavor and texture of the biscuits, but it also facilitates the release of phytates which are anti-nutrients naturally found in grains, legumes and nuts.   Freshly ground flour is richer in phytase an enzyme which gobbles up the phytates and releases the full power of the grain’s natural nutrients.   So, if you use freshly ground or pre-milled oat flour, you need to soak your flour because soaking improves the bioavailability of nutrients in grains and it also improves their digestibility.

This recipe serves about 6 give or take. It costs approximately $0.50 per serving.

Enough prattling.   On to the recipe!

To make these Buttermilk Oat Flour Biscuits, you’ll need:

• 3 Cups Organic Oat Flour
• 2 Cups Organic Buttermilk
• 1 ½ Teaspoons Unrefined Sea Salt (see sources)
• 2 Teaspoons Baking Soda
• 2 Tablespoons Organic Butter from Grassfed Cows

Instructions:

1. Measure 3 cups of your oat flour and sift it into a mixing bowl.   Why sift you ask.   Well, sometimes flour “particularly whole flour” forms hard clumps that you don’t want in your final product.
2. Now, pour 2 cups of buttermilk into the flour and mix away until the flour and milk are well blended.
3. Now that your flour has soaked overnight, you can resume cooking.   Chop two tablespoons cold butter into a ¼-inch dice.
4. Preheat your oven to 350 º F. (Note that I live at 10,000 ft elevation, you may wish to reduce this temperature if you live at a lower elevation.)
5. Now it’s time to mix in the butter, 2teaspoons baking soda and 1 1/2 teaspoons salt in with your soaked flour.   Mix it thoroughly.
6. Pat down the dough and roll it out until it’s about ½-inch thick.
7. Now that your dough is all rolled out.   Invert a glass or jar and begin cutting out your biscuits until your dough is all used up. Place your biscuits on a baking sheet and bake at 350 º F for about 25 to 30 minutes.
8. After 30 minutes at 350 º, pull them out of the oven and resist the urge to gobble them all up right away.   You’ll burn your mouth, silly!   Five minutes is usually sufficient, and you can use this time to collect the butter, preserves and honey for serving.
9. Now serve them up with butter and other goodies, or as my toddler insists, With Honey Too!

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