![\"buttermilk](\"http:\/\/farm3.static.flickr.com\/2716\/4440008964_3e08b68b96_o.jpg\" "\\"buttermilk")
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B<\/span><\/span>uttermilk biscuits are a rare treat in our home.\u00a0 We begin most mornings with a breakfast of pastured eggs and wilted greens or homemade yogurt<\/a> and soaked oatmeal porridge<\/a>.\u00a0 Occasionally, just occasionally, I find the time to prepare buttermilk biscuits as a special treat.\u00a0 I dust the flour off Meta Given’s Modern Encyclopedia of Cooking<\/em>, a cookbook worn by six decades of use in various kitchens, and turn to page 236 which details a classic recipe for buttermilk biscuits that I’ve subsequently adapted for use in our kitchen.<\/p>\n Given’s original version of buttermilk biscuits calls for all-purpose flour which has no place in our kitchen as we’ve grown to prefer the rustic texture and fuller flavor of sprouted grain flour.\u00a0 Yet, these biscuits, despite the inclusion of whole grain or sprouted flour, are as tender and pleasantly flavored as the original, but richer in micronutrients.\u00a0 Consider this improved vitamin and mineral profile a sort of gift of the whole grain that would otherwise be stripped and absent from its refined counterpart.\u00a0 The generous use of freshly cultured buttermilk and freshly rendered lard or butter makes for a soft, tender and flaky crumb.<\/p>\n Good homemade bread is easy to eat, and who isn’t thrilled to see puffy, crusty, golden-brown biscuits, muffins, rolls and loaves come out of the oven?\u00a0 That’s why women in the cities as well as in the country will go on serving homemade breads.<\/span><\/span> Meta Given, 1948. When I begin mixing the buttermilk and flour for fresh biscuits, my son’s eyes widen in anticipation.\u00a0 He knows that a real treat awaits him.\u00a0 He sets the table, taking care to place fresh butter in the center of the table and our raw, wildflower honey – an even greater<\/em> treat in our home – just a touch closer to his plate.\u00a0 From time to time, we’ll serve these biscuits in the southern tradition with pasture-raised pork sausage seasoned heavily with sage as well as a heavily peppered cream gravy.<\/p>\n This recipe for buttermilk biscuits calls for a simple soak.\u00a0 Soaking flour and grain in a slightly acidic solution – such as buttermilk – helps to mitigate the effects of phytic acid.\u00a0\u00a0 Phytic acid is an antinutrient naturally found in whole grain that binds minerals in your intestinal tract, preventing your body from fully absorbing them.\u00a0 By soaking flour in buttermilk, you can help to release neutralize the effects of phytic acid.\u00a0 The end result of this simple and traditional process is that your breads are more tender, easier to digest and more nutrient-dense. If using freshly ground flour, you’ll only need to soak the flour in buttermilk for a few hours as freshly ground flour is rich in food enzymes.<\/p>\n (…) Wondering where your full feed went? Click here<\/a> to learn why The Nourished Kitchen<\/a>moved to summary feeds. Don’t forget to find Nourished Kitchen on Facebook<\/a>, Twitter<\/a>, Flickr<\/a> and \nPost tags: Buttermilk biscuits are a rare treat in our home.\u00a0 We begin most mornings with a breakfast of pastured eggs and wilted greens or homemade yogurt and soaked oatmeal porridge.\u00a0 Occasionally, just occasionally, I find the time to prepare buttermilk biscuits as a special treat.\u00a0 I dust the flour off Meta Given’s Modern Encyclopedia of Cooking, […]<\/p>\n","protected":false},"author":146,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-436557","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/436557","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/146"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=436557"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/436557\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=436557"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=436557"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=436557"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n
\n<\/span><\/span><\/span><\/span><\/span><\/p>\n<\/blockquote>\nWhole Grain Buttermilk Biscuit Recipe<\/h2>\n
Click here to read the rest of A Recipe: Whole Grain Buttermilk Biscuits<\/a> (307 words)<\/p>\n
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\n\u00a9 Jenny for The Nourished Kitchen<\/a>, 2010. |
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