I am talking about the simplicity of real homemade biscuits from scratch. Something about the simplicity and realness of buttery wheat biscuits paints a picture in my mind of a homemaker in the kitchen. A floral apron around her waist, children playing at her feet, chickens at the back door, and fresh veggies and herbs growing in the backyard ready to be picked and enjoyed.
1/4cupfresh herbsI like to add herbs if I am serving these with a brunch or dinner. I usually use a mixture of dill, parsley, basil, oregano, and rosemary., optional
Instructions
Measure out the flour into a large bowl. Add in all the cubed butter.
With your hands or a pastry cutter, cut the butter into the flour. You want the butter to look like coarse crumbs mixed in the flour.
Pour 1 cup whole milk over the butter/flour mixture.
Add in the acidic medium. I choose to use Apple Cider Vinegar. You can also use lemon juice or whey.
Mix together the butter/flour mixture, milk, and Apple Cider Vinegar. Do NOT over mix. Mix just enough to get the flour/butter mixture nice and wet.
Cover the bowl with a towel and let sit for 12 hours.
Preheat the oven to 400°.
Add in the salt and baking powder. If you are using herbs, mix in the 1/4 of chopped fresh herbs.
Mix just enough to incorporate the dry ingredients in the wet flour mixture. You do NOT want to over mix!
Scoop the dough out of the bowl and drop on a floured surface. Dust the top of the dough with flour.
Roll out the dough with a rolling pin. You want a long rectangular shape. Fold the dough in half, lengthwise and gently press together.
Using a biscuit cutter cut out individual biscuits. Place on a baking sheet or stone.
Bake for 8-10 minutes.
Remove the warm biscuits from the oven and serve warm with butter, yes, more butter and honey and whatever your heart desires.
Notes
You don't have to let these rest overnight, if you don't want to soak the biscuits or you're using einkorn flour. Simply mix the biscuits and bake.