Yes, I teach online classes in traditional cooking and fermentation, sourdough, cultured dairy and cheese. Yes, I’ve had lots of practice at those things! Still, I know that I am a facilitator of kitchen-transforming information, rather than an expert. I am always learning something from others here on the blog or in the classes, and I’m grateful for every bit of advice and encouragement you all share.
Brandi, an eCourse member, taught me how to fold biscuits. Her folding technique creates the most luscious layers! She sprinkles the leavenings on the dough and works them in by folding the dough over on itself about 15 times. She also cuts her biscuits much thicker than I do — yielding biscuits that are 2+ inches thick! They are a sight to behold; she shared a picture on our forums. Thank you for sharing your wisdom with us, Brandi. My biscuits will never be the same again. 😉
The following recipe is for buttermilk biscuits, and the directions include Brandi’s folding method. I shared this recipe in the traditional buttermilk and sour cream lesson of the Cultured Dairy and Basic Cheese eCourse. These biscuits are family favorites; each time I serve them, my husband declares they’re the best biscuits ever. A declaration like that is worth its weight in gold!
As you may know, I’m partial to spelt flour, so that’s my first choice for these biscuits; whole wheat pastry flour is a close second. Feel free to use hard wheat (red or white) but the biscuits will be more dense.
Soaked Buttermilk Biscuits
- 6 to 8 tablespoons cold butter 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 (preferably whole milk buttermilk with active cultures)
- 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. 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.
Have you tried the folding technique with biscuits? If you give it a try, let me know in the comments how yours turn out!
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