I recently downloaded the soaking grains e-book from Kitchen Stewardship. Tons of great recipes. And it’s free! This week I tried Katie’s biscuit recipe. It is super easy. And I was pleasantly surprised with how they turned out. Not exactly like a biscuit you might be used to. But not far off. And very good! I’ve been enjoying them all week. It’s nice to have some bread in the house that I can experiment with that I know is properly prepared. We all enjoyed these biscuits (with lots of butter 🙂 with a big bowl of soup. And they are great toasted with butter or nut butter. These hardly require any hands on time. Perfect for a busy mom 🙂
Soaked Whole Wheat Biscuits
2 c. flour
3 tsp. baking powder
½ tsp. salt
¼ cup butter or coconut oil or lard
¾-1 cup buttermilk or yogurt
Cut fat into flour and mix with cultured buttermilk or yogurt. Leave on counter overnight (be sure it’s covered so it doesn’t dry out). Sprinkle the baking powder and salt over the top and fold in as thoroughly as possible yet with as few strokes as possible. The key to flaky biscuits is less handling. Roll out approximately 1 inch thick and cut with a glass dipped in flour (or you can make rounds by hand).
Bake at 425 degrees on ungreased baking sheet or stone for 13-15 minutes (parchment paper works great).
I think I made these once. I know I made some sort of soaked biscuit and I think it was from KS. If they are the same, I remember them being really good. Yum. Now I’m hungry for biscuits. Maybe I’ll have to make some with sausage gravy some morning… that’s one of Kevin’s favorite breakfasts.
Justin asked where the gravy was when I made them 😛 Do you have a recipe for sausage gravy? I’ve never made it. But that just might have to be on the menu in the near future with a new batch of biscuits!
I don’t really follow a recipe, it’s just so easy. Brown up some sausage in a pan. Once it’s cooked, add some milk and flour (you can whisk these together in a cup before adding, too), season with salt and pepper to taste. Bring to a boil and then turn the heat down, stirring often, till it thickens up. Just add as much milk and flour to get as much gravy as you want… some like more gravy/less sausage. We like an even balance. I just eyeball it, though. Super yummy and so easy/fast.