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Soaked Buttermilk Biscuits
Thanks to the folding technique, these buttermilk biscuits are oh-so-fluffy.
Course
Breads
Author
Wardee Harmon
Ingredients
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
Instructions
Cut fat into flour.
Mix with buttermilk to a dough that is just wet enough to hold together.
Don’t overmix.
Cover.
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.
Recipe Notes
*Find
coconut oil here
.
**Find
spelt flour here
.