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Whole Grain Buttermilk Biscuit
Recipe Submitted by the William Miller House Bed and Breakfast

If you're using freshly ground flour, you need only soak the dough for a few hours though you can certainly soak it longer, by choice if not necessity. This recipe produces a classic buttermilk recipe with a tender crumb and is best served with fresh butter and wildflower honey or jam.

- 2 1/2 cups whole grain flour (see sources)
- 1/2 cup cold butter or pastured lard (learn how to render lard)
- 1 cup freshly cultured buttermilk (see sources)
- 1 teaspoon baking soda
- 1 teaspoon unrefined sea salt

Sift the whole grain flour before combining it with cold butter or pastured lard in the basin of a mixer.
Mix the fat and flour together until it resembles the texture of cornmeal, then stir in the freshly cultured buttermilk and combine together until the flour, fat and buttermilk form a thick dough.
Allow this dough to sit, covered, in a warm spot in your kitchen for at least two hours (if using freshly ground or sprouted grain flour) or overnight if using store-bought flour.
Preheat the oven to 450 degrees Fahrenheit.
Once the oven is preheated, knead baking soda and unrefined sea salt into the dough.
Flour your hands and gently form the biscuits either by rolling them out and cutting them out with a biscuit cutter or roll dr op them, as I prefer to do, straight from the mixing bowl onto a baking sheet or preheated baking stone.
Bake the biscuits at 450 degrees Fahrenheit for about ten to fifteen minutes, or until they puff up and become a golden brown color.
YIELD: 16 to 18 biscuits.
TIME: 15 minutes (preparation), 2 to 12 hours (soaking), 10 to 15 minutes (baking)

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