Though it’s technically not the same as my Gram’s, I would say it’s even better: homemade biscuits with locally grown and milled whole grains, a rich sausage gravy made from locally raised and seasoned pork, and crisp fresh apples seasoned with fresh herbs from the garden.
Whole Grain Buttermilk Biscuits
- 1 cup whole spelt flour
- 1 cup whole emmer flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 stick plus 1 tablespoon cold unsalted butter
- heaping ½ cup cold sourdough culture
- ¼-⅓ cup cold buttermilk
- Preheat oven to 450°F and place a baking stone on the middle rack. Allow the stone to heat up for at least 20 minutes before baking your biscuits.
- Whisk together the flours, baking powder, baking soda, and salt. Cut the cold butter into cubes and, using your hands, quickly press it into the flour mixture until there is a good distribution of butter—shoot for some small pea-sized flecks as well as some larger, nickel- or quarter-sized flakes. Move quickly so that the butter doesn’t warm up too much.
- Again using your hands, gently fold and press in the sourdough culture until it is evenly distributed. Add cold buttermilk a little at a time until the dough just comes together. Lightly flour your countertop and turn the dough out onto the counter, kneading a couple times to keep the dough mass together. Place dough in refrigerator. Once your pan in the oven has been thoroughly heated, remove the dough from the refrigerator and use your hands to flatten the dough into a 1-inch thick rectangle. Using a bench scraper, cut the dough into squares and place directly onto the preheated stone. Bake for 12 minutes until the biscuits have puffed up, revealed layers, and browned nicely on the tops.
Kala Riddle is a nutritionist turned sourdough baker, who enjoys celebrating the seasons through cooking, growing, and sharing our most basic and personal connection: food. Keep up with her at www.untamedbakeshop.com