Buttermilk Biscuit Rolls

We like biscuits and gravy here. It's one of those things we have just not been able to give up forever and my husband makes about once a month. Since we do enjoy it so much, we thought we would try to find a better choice for the biscuits and after much researching we came up with this recipe. These biscuits are very good with the biscuits and gravy, but have a definite dinner roll feel to them and we enjoy them alongside our dinners as well. I couldn't decide if they were more biscuit or more dinner roll, so we call them biscuit rolls. Enjoy!

Ingredients:
2 1/2 cups ground spelt flour
6 tbsp cold butter, chopped
1 1/2 cups real buttermilk (read this) or soured raw milk (see comments below)
2 tsp baking powder
1/2 tsp baking soda
1 tsp sea salt

How To:
1. Soak flour: Do this the night before (12 to 24 hours before using). In a medium to large bowl, cut butter into flour until incorporated. You can use your hands to easily do this. Then add the buttermilk and combine with a wooden spoon or you can use your hands here too--it's just a little messy.
 

Just after adding milk to the flour.

 

All mixed together and ready to rest.

Cover with a towel and set aside somewhere warm for 12 to 24 hours. I use the top of my refrigerator or stove. You're looking for warmth of about 80 degrees.

2. Make biscuits: 12-24 hours later.... Preheat oven to 425 degrees. Add the baking powder, baking soda, and salt to the dough and knead to combine. Only knead long enough for you to feel confident that everything has been completely incorporated. Then, pick off 1/4 cup sized pieces and roll into a general ball shape. Place onto a baking sheet lined with parchment paper with about an inch or two of space between them.

3. Cook: Bake for about 10 to 15 minutes depending on size. Keep an eye on them. Remove from the oven and serve.

Comments:
You could get fancy and add herbs to the dough in step 2 or even brush with some melted butter to cook. However, this would definitely be more of a dinner roll then. Or cover with white gravy and now you have biscuits. These are really good and very easy to make. I think you'll enjoy them! This makes about 18 biscuits. Hands-on prep time is not long, but just remember the extra time needed to soak the flour--the night before at least.

Also, I rarely keep buttermilk in the house and typically make mine with soured raw milk. If you go that route, add the same amount of soured raw milk as indicated above (1 1/2 cups) but you may want to add a bit of whey too (up to a tbsp.) if your milk is not very "soured" yet. If it's quite soured, you won't need to add the extra whey. It's not science, just use your best judgment - I use the sniff test on mine. If it smells pretty sour, I don't add the extra whey and if I can drink it or it still smells only mildly soured, then I do add it.

Of course, if you go the raw milk route, then you can't really call them buttermilk biscuits, but I won't tell if you won't. :)

 

Variation without butter, but corn, oregano, and chopped bell pepper

added after soaking (we wanted little rolls for chili)

 

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This post was shared with Melt in Your Mouth Monday, Natural Living Mondays, Frugal Ways, Sustainable Days, Real Food Wednesdays, Healthy 2Day Wednesdays, Fill Those Jars Friday, Farm Girl Friday, Snacktime Saturday, Sunday School at Butter Believer, and Just Another Meatless Monday.