In the south, biscuits are a staple. They’ve been a custom in southern culture for hundreds of years. There is something about them that is just special. When I was growing up, a basket of mama’s homemade biscuits accompanied most meals. She would wrap them in a towel and put them in a basket, just like her mama probably taught her. The thought of a flakey, buttery biscuit just warms my heart and I will always love eating them because of how it makes me feel. It’s not just the taste, it’s the memories.
When I started my journey of eating healthy, plant-based foods I remember thinking that people who ate healthy had to sacrifice so much. Since then, I have made it my goal to keep tradition in my family and create my favorite comfort foods with good-for-you ingredients. Two Sundays ago before church I made these biscuits for the first time and when I put them on them on the breakfast table Wiley said “did you just make those?”, he was amazed that they whipped up so quickly and looked so delicious. I served them with some homemade blueberry chia seed jam and an omelet made from Rosemary and Lavender’s eggs.
I love when food brings back memories and that’s just what these little fluffy breakfast treats do. I hope that they might inspire you to make breakfast traditions that will fuel your body and your spirit.
Side note: I use Kamut flour in this recipe. If you don’t have this type of flour at your local grocery store you can order it here. Kamut flour is made from Khorasan Wheat, an ancient relative of modern day wheat that has a buttery flavor and is rich in nutrients.