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    » Home » Recipes » Soaked and Sprouted Grain Recipes » Whole Grain Buttermilk Biscuits

    Whole Grain Buttermilk Biscuits

    Posted: Mar 16, 2010 · Updated: Oct 21, 2020 by Jenny McGruther · This site earns income from ads, affiliate links, and sponsorships.

    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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    Buttermilk biscuits sitting in two vertical rows on parchment paper.
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    16 biscuits

    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.
    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Print Save RecipeSaved! Click to Remove Ads

    Ingredients

    • 2 ½ cups all-purpose einkorn flour
    • ½ cup salted 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.
    Rate this recipe!If you loved this recipe, give it a rating. Let us know what works, what didn't and whether you made any adjustments that can help other cooks.

     

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