Every time I serve these biscuits, my husband declares they’re the best biscuits ever…
A declaration like that is worth its weight in gold! 😉
And thanks to Brandi, a Traditional Cooking School eCourse member, these buttermilk biscuits are oh-so-fluffy. She taught me how to fold the dough into luscious layers. My biscuits will never be the same again!
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
- 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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