Soaked and Whole Grain Buttermilk Biscuits and Gravy
Recipe By: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: makes about 1dz biscuits, serves 4-6
 
Ingredients

  • FOR THE BISCUITS
  • 3½ cups freshly ground spelt, kamut or whole wheat flour
  • 1¼ cup buttermilk (I used whey from yogurt making)
  • 4 tablespoons melted butter or lard
  • 1½ teaspoons sea salt
  • 2 teaspoons baking soda
  • a little flour for kneading
    FOR THE GRAVY
  • 1 pound sausage
  • ½ cup flour
  • 2 cups milk
  • sea salt and freshly ground pepper
Preparation Instructions
  1. First thing to do, the day before you want to actually make the biscuits, is to combine the flour with the buttermilk to make a thick dough, cover and leave in a warm place for 12-24 hours.
  2. In the morning, preheat the oven to 350˚ then place the dough in your food processor and run for a couple minutes until the dough becomes soft, loose and sticky, if you are an expert biscuit maker you will doubt what is happening at this point but trust me.
  3. Add the remaining ingredients and run the processor until blended.
  4. Turn the very sticky dough out onto a well floured surface, sprinkle a little flour on top and knead a few times until the dough comes together and is smooth.
  5. Roll out the biscuits, or use your hands to press the dough to ¾ inch thickness and cut out with a 2" biscuit cutter. Place the biscuits on a grease baking sheet or use a baking mat.
  6. Bake for about 20-25 minutes or until slightly browned.
  7. While the biscuits are baking, make the gravy. In a medium fry pan over medium high heat, brown the sausage and break it up into small pieces with your spoon or spatula. Once the sausage is cooked and no pink remains, add the flour and stir to coat the sausage in it.
  8. Next add the milk a little at a time, about 3-4 tablespoons in each addition and stir until thickened. Keep adding milk until the desired consistency is achieved (in fact you will want to make it just a little bit looser than you think you will want it because it always continues thickening after it cools).
  9. Add salt and pepper to taste and serve over the biscuits.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2013/06/soaked-and-whole-grain-buttermilk-biscuits-and-gravy/