Soaked? What does that mean? If you have heard or read about soaked, sprouted, or soured grains then you are probably familiar with why this is an important step in preparing grains. If not, I'll break this down for you. Traditional cultures all over the world have prepared grains this way. It breaks down the grain, so that your body can get the most nutrition out of it. Grains have varying amounts of phytic acid. This acid is protective to the grain but is also an anti-nutrient to us. It is an anti nutrient because it takes away necessary minerals from our bodies to break the acid down and get to the nutrition. This process also helps to digest if you are sensitive to gluten or wheat. If you want to get more into the science and cultural research, check out the Weston A. Price Foundation.
So back to soaking, it also enhances the flavor of the grain. So when I bake, I try to buy sprouted flour or soak the flour the night before that I need to make something. These biscuits are sturdy enough for a breakfast sandwich, and soft enough to enjoy by itself.
Let me know if you make them!
1 3/4 cups organic unbleached flour
5 TBS cold salted butter
1 tsp pink salt
3 tsp baking powder
3/4 cup organic cultured buttermilk
Measure out flour and butter Into a medium glass bowl. I like to mix these by hand. pressing the butter into the flour with my fingertips. You can also use a food processor. You just want a crumbly texture and little beads of butter evenly distributed into the flour. Mix in salt. Add the buttermilk.
*This is just mixed with a spoon, then I mix with my hands to form the ball.
Mix and form a ball. Cover the bowl with plastic wrap and leave on the counter overnight or for 12 hours. You can set it out for 24 hours, it will get really fluffy. But it minimally needs 12 hours.
In the morning, preheat the oven to 400. Uncover and roll the dough out into a rectangle. you should be able to get 4 large biscuits or 6 medium biscuits. I use the top of a cup or mason jar lids to cut my biscuits into circles. Line cookie sheet with parchment paper and cook for 15-20 minutes on the middle rack.