Light, fluffy, melt-in-your-mouth biscuits. You can tell if someone baked them from scratch or popped them out of a can. Mind you, not everything tastes that way, but biscuits? They fall into the category of homemade baked goods you want to teach your children to make.
“Making great biscuits isn’t rocket science, but it requires a certain finesse,” according to “The Southerner’s Cookbook.”
The authors share two caveats to making sure they turn out light and fluffy. First, be flexible when adding the buttermilk. Second, don’t overmix the dough or work it too much with your hands as the warmth can cause the butter or lard to melt.
The hotel also included Sprouted Grain Biscuits made from sprouted flour, considered healthier than other flours because your body more easily absorbs nutrients from sprouted grains. Peter Reinhart, author of “Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques,” considers sprouted flours the next big trend among bakers. Even Panera Bread now offers a sprouted roll.
With sprouted grains, the bitterness goes away and the natural sweetness comes through without sacrificing the nutritional perks. Sprouted flour tastes more like white flour, but still has all the good-for-you benefits. In the sprouting process, some of the grains’ carbohydrates break down into a more easily digestible form, which means they have slightly fewer carbs than unsprouted grains and may be easier on your stomach. Find sprouted flours in most grocery stores or online.
