Whole grain buttermilk biscuits are a rare treat in our home. We begin most mornings with a breakfast of pastured eggs and wilted greens. Occasionally, just occasionally, I find the time to prepare whole grain buttermilk biscuits as a special treat.
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Whole Grain Buttermilk Biscuits Recipe
If you’re using freshly ground flour, you need only soak the dough for a few hours though you can certainly soak it longer, by choice if not necessity. This recipe produces a classic buttermilk recipe with a tender crumb and is best served with fresh butter and wildflower honey or jam.
Servings: 16 biscuits
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Ingredients
- 2 ½ cups all-purpose einkorn flour
- ½ cup butter
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon finely ground real salt
Instructions
- Sift the whole grain flour before combining it with cold butter or pastured lard in the basin of a mixer.
- Mix the fat and flour together until it resembles the texture of cornmeal, then stir in the freshly cultured buttermilk and combine together until the flour, fat and buttermilk form a thick dough.
- Allow this dough to sit, covered, in a warm spot in your kitchen for at least two hours (if using freshly ground or sprouted grain flour) or overnight if using store-bought flour.
- Preheat the oven to 450 degrees Fahrenheit.
- Once the oven is preheated, knead baking soda and unrefined sea salt into the dough.
- Flour your hands and gently form the biscuits either by rolling them out and cutting them out with a biscuit cutter or roll dr op them, as I prefer to do, straight from the mixing bowl onto a baking sheet or preheated baking stone.
- Bake the biscuits at 450 degrees Fahrenheit for about ten to fifteen minutes, or until they puff up and become a golden brown color.
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