Soaked Whole Wheat Biscuits
Cuisine: Side Dish, Bread
Serves: 6
- 2½ cups whole wheat pastry flour
- 1 cup whole milk, I use raw
- 1 Tablespoon Apple Cider Vinegar, whey or lemon juice also work well
- 8 Tablespoons cold good quality butter, cubed
- ¾ teaspoon Real Salt
- 1½ Tablespoons Baking Powder
- Measure out the flour into a large bowl. Add in all the cubed butter.
- With your hands or a pastry cutter, cut the butter into the flour. You want the butter to look like coarse crumbs mixed in the flour.
- Pour 1 cup whole milk over the butter/flour mixture.
- Add in the acidic medium. I choose to use Apple Cider Vinegar. You can also use lemon juice or whey.
- Mix together the butter/flour mixture, milk, and Apple Cider Vinegar. Do NOT over mix. Mix just enough to get the flour/butter mixture nice and wet.
- Cover the bowl with a towel and let sit for 12-24 hours.
- Preheat the oven to 400°.
- Add in the salt and baking powder. Mix just enough to incorporate the dry ingredients in the wet flour mixture. You do NOT want to over mix!
- Scoop the dough out of the bowl and drop on a floured surface. Dust the top of the dough with flour.
- Roll out the dough with a rolling pin. You want a long rectangular shape. Fold the dough in half, lengthwise and gently press together.
- Using a biscuit cutter, cut out individual biscuits. Place on a baking sheet or stone.
- Bake for 8-10 minutes.
- Remove the warm biscuits from the oven and serve warm with butter.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/soaked-whole-wheat-biscuits-2/
3.2.2704