I’ve made a number of biscuit recipes in the past, but this is hands down my favorite, and I got rid of all the other recipes I had written down once I made this one a few times. I got it from someone on an online discussion board, and she called them Grander Biscuits. That’s what I call them too, but they’re really good, and worth the extra step of refrigerating overnight (which most biscuit recipes don’t call for). I make the dough before I go to sleep, and put them in the oven when I get up, and they’re ready in time for breakfast.
- 1 c. warm water
- 4 1/2 t. yeast
- 2 c. buttermilk (or 2 c. regular milk, with a tablespoon of vinegar for each cup of milk, or you can thin plain yogurt with water until it’s the consistency of buttermilk)
- 1 1/2 t. salt
- 4 t. baking powder
- 1/2 c. sugar (I use sucanat)
- 1/2 c. oil
- 1/4 t. baking soda
- 6 1/2 c. flour (I use all whole wheat)
Mix in the above order. Refrigerate overnight. Flour hands, shape into rolls. Put into greased pan (can be pretty close together, they’ll rise into each other but that’s okay), and bake at 375 – 400 degrees until golden.
Eat fresh from the oven with butter. Mmm!
Avivah
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