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Recipe: Spent Grain Buttermilk Biscuits

Spent Grain Chef, Recipes

A  fluffy biscuit still steaming from the oven is pretty high on our list of irresistible foods - especially when loaded with cheese or jalapenos or scallions. That's why when we went to create a spent grain version we opted instead of using it as a flour (which would weigh it down) to use it whole as a mix-in. The resulting biscuits are still light and fluffy with the scattered spent grain and cheddar adding just the right amount of chew.

Try splitting these biscuits and stuffing them with scrambled eggs and breakfast sausage.

    What You Need

  • 1 1/2 cups flour
  • 1 cup Dried Spent Grain
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 tablespoons unsalted butter, cold and cubed
  • 1 cup cheddar, shredded
  • 1 cup buttermilk, shaken

     What You Do

  1. Preheat oven to 450 degrees F.
  2. Stir together flour, spent grain, baking powder and soda, and salt. Blend in butter with your fingers until mixture resembles a coarse meal. Stir in cheese until just combined. Add buttermilk and stir until just combined.
  3. Using a baking mat or a well buttered baking sheet drop dough into mounds (for more uniform biscuits use well buttered ring molds). Bake 15 minutes. Let cool slightly and enjoy!

These buttermilk biscuits are light and fluffy with the scattered spent grain and cheddar adding just the right amount of chew.

7 comment(s)

7 Responses to Recipe: Spent Grain Buttermilk Biscuits

  • :)Ibti says:

    We just made these tonight with some spent grain from a dark belgian strong ale, parmesan, and scallions. Delish! :P

    Posted on December 14, 2012 at 8:55 pm

  • katemm says:

    Delicious! Used the spent grain from the chestnut brown ale and it was fantastic! Will definitely be making again. Only, complaint: the measurement for salt wasn't written above. I used 1 teaspoon

    Posted on December 31, 2012 at 5:19 pm

  • Hi Kate,
    Thanks for catching that! Your instincts were right - 1 teaspoon of salt is what the recipe calls for. We have updated the ingredients list.

    Posted on January 3, 2013 at 5:23 pm

  • These are delicious! Thanks for the recipe! I used sharp white cheddar and didn't dry the spent grains ahead of time and they were great. I made 16 biscuits with an ice cream scoop and baked them for 12 minutes.

    Posted on January 28, 2013 at 9:04 pm

  • Amelie says:

    Just made these on a whim with my husband's spent grain from his Jalapeno Saison. Used the biscuits to soak up a yummy, juicy steak! Love that I found these recipes since we felt bad about throwing out the grain!

    Posted on February 3, 2013 at 10:59 pm

  • Lisa says:

    I've had a surprisingly hard time finding spent grain recipes that weren't dense and kind of gross... but I made these this morning and they are DELICIOUS! Can't wait to try more of your recipes! So glad I found this site, not sure what took me so long. ;)

    Posted on February 17, 2013 at 8:09 am

  • I finally got these to turn out right for me. Follow the directions carefully. Do not attempt to use a food processor to blend the ingredients. Also, do not roll out and cut into circles, you must "mound" the dough on the pan. In the end, I would call these scones instead of biscuits. Also, if you intend to serve these with gravy that has its own salt, I would reduce the salt down to 1/4 tsp. They taste perfect on their own but can come off as salt bombs when eating them with gravy.

    Posted on December 6, 2015 at 1:22 pm