Every time I serve these biscuits, my husband declares they're the best biscuits ever…
A declaration like that is worth its weight in gold! 😉
And thanks to Brandi, a Traditional Cooking School eCourse member, these buttermilk biscuits are oh-so-fluffy. She taught me how to fold the dough into luscious layers. My biscuits will never be the same again!
Soaked Buttermilk Biscuits
- 6 to 8 tablespoons grass-fed butter cold, or solid coconut oil*
- 2-1/2 cups whole wheat pastry flour or 2-3/4 cups spelt flour**, cannot be warm from grinding
- 3/4 cup+ buttermilk
- 3/4 teaspoon sea salt
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
Cut fat into flour.
Mix with buttermilk to a dough that is just wet enough to hold together.
Let soak for 8 to 12 hours at room temperature.
Preheat oven to 450 degrees Fahrenheit.
Sprinkle on leavenings and salt, and fold over repeatedly to incorporate, without overmixing.
Flour a cutting surface.
Roll dough out to a 3/4” thick rectangle.
Cut into squares.
Put on baking trays.
Bake for 8 minutes, or until golden brown.
Serve with butter.
Have you tried the folding technique with biscuits? If you give it a try, let me know in the comments how yours turn out!
thick and creamy... and cheaper than store-bought!
Free Recipe: "How To Make Thick Raw Milk Yogurt"
Is it really possible to "eat what you want to eat" like bread and butter, cinnamon rolls and cookies, meat and potatoes...
Bible-based cooking program...
...yet it's GOOD for you?
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