Kamut brings sweetness, rich color, and a smooth dough feel. Its gluten benefits from moderate mixing, shorter fermentation, and support from a pan when height matters.
Yield8 biscuits
GrainFresh-milled Kamut
Fresh-milled note: Hold back a small portion of liquid until the flour has rested. Grain, mill setting, and flour temperature all change absorption.
Ingredients
- 300 g fresh-milled Kamut flour
- 15 g baking powder
- 5 g salt
- 5 g sugar
- 100 g very cold butter
- 200 g cold buttermilk
Method
- Heat oven to 425°F.
- Whisk flour, baking powder, salt, and sugar. Cut in cold butter.
- Fold in buttermilk just until shaggy. Rest 5 minutes.
- Pat 1 inch thick, fold in thirds twice, then cut eight squares.
- Bake close together for 16–20 minutes.
Grain-specific notes
Use square cuts to avoid scraps and repeated handling.
Freeze the cut biscuits 10 minutes before baking in a warm kitchen.
Kamut: One Grain, Five Ways
Jalapeño Cheddar Kamut Pan LoafFresh-Milled Kamut Pizza DoughFresh-Milled Kamut Cinnamon RollsFresh-Milled Kamut Buttermilk BiscuitsFresh-Milled Kamut Pasta
Recommended tools
OXO Digital Food Scale
Accurate gram weights matter with fresh-milled flour.
View on Amazon ↗Affiliate link · commission may be earnedFine-Mesh Flour Sifter
Optional for removing a measured portion of coarse bran.
View on Amazon ↗Affiliate link · commission may be earnedSee the complete baking tools guide →
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Learn the grain
Read the Kamut grain hub and its grain guide. For bread dough, keep the hydration chart, dense-bread guide, and sticky-dough guide nearby.