I use to always make the traditional white flour biscuit, where you cut in butter to make a flaky, tender biscuit. I still make these, especially for company, but I also wanted to have a recipe that followed some of the Weston Price methods of preparing breads. To do that, I got rid of the milk you'd normally use and instead mix the flour with yogurt. If you are a believer of soaking your grains before you bake/eat them, you can easily do this with this recipe. Simply mix your flour and yogurt together the night before you want the biscuits, cover and let the mixture sit on the counter until the next day when you are going to use them. If you are new to soaking grains, the main purpose is to help aid in their digestion. I go back and forth on whether to soak grains or not, there are different theories about this topic and I'm still in research mode. For now I soak my grains part of the time, and the rest of time I don't worry about it. Here is one article you can read about why to soak grains called Be Kind to Your Grains, it's from the The Weston Price Foundation website.
Since I wanted to make this a "grain soaking" friendly recipe, I also got rid of cutting your butter into the flour mixture, which is what you would normally do. Instead, I use melted butter. All in all, with the changes I made this is a very simple recipe to make and completely worth the little bit of mess that comes with it.
What You'll Need - 8 biscuits
- 2 cups organic whole wheat flour - I like to use freshly ground, white whole wheat
- 3/4 cup plain organic yogurt
- 1 tsp. aluminum-free baking soda
- 1 1/2 tsp. aluminum-free baking powder
- 1 tsp. sea salt
- 4-8 Tblsp. organic butter, melted - The more the fat the yummier they are!
- Mixing bowl
- Mixing spoon
- Flour to use on work surface, about 1/4 cups is suffice
- Cookie sheet, greased or lined with parchment paper
1. Preheat your oven to 450 degrees.
2. Mix all your dry ingredients together in your mixing bowl, then add your yogurt and melted butter. Use a mixing spoon or your fingers to mix all the ingredients together. Your dough will be very moist and sticky. If you decided to soak you flour in the yogurt over night, just add all your ingredients to the soaked mixture and continue with the rest of the instructions.
3. Dust a working surface with a generous amount of flour and dump your dough out onto it. Pat the dough into a rectangular shape that is about 3/4" thick.
4. Cut the rectangle into 8 square/rectangle biscuits. You could use a round biscuit cutter, but why bother. Who decided that biscuits should be round instead of square our rectangle? When you make your biscuits round, you have scraps leftover that have to be re-shaped and cut again. Typically you get a tougher biscuit out of these scraps because the dough is worked too much when you have to re-shape them. Plus, it takes more time to make round biscuits. Typically when I'm making biscuits, I doing them at the last minute and the faster I can get them done the better.
5. Place biscuits onto cookie sheet about 2" apart and bake for approximately 12 minutes, until they are golden brown on the edges.
6. Remove from the oven and enjoy while they are still warm. It works great to place the hot biscuits into a bowl lined with a towel and then cover the biscuits with the towel until you serve them. This way they stay warm and are able to melt the generous slabs of butter you'll be placing on them! :-)