"Throw Away" Biscuits!

I think I have perfected this biscuit recipe. They are called 'throw away' biscuits because the first time I made them they didn't seem like they were going to turn out and I almost threw them away. At the encouragement of my children I made them anyway and they turned out great. I guess 1 1/2 sticks of butter can cover a multitude of sins! These are 'soaked' biscuits in the tradition of Nourishing Traditions. You can read about soaking grains from people who know way more than me, like Kimi at Nourishing Traditions "soaking grains" .

Mama’s "Throw Away" Biscuits

This classic recipe produces biscuits with a lovely light texture.
Yield: Makes 12 servings

Mix together and soak for 12-24 hours
3 cups whole wheat flour
1 cup plus 2 T. kefir (buttermilk, yogurt or other acid medium)

Break dough apart into small pieces and sprinkle the dough:
2 tablespoons sugar

4 teaspoons baking powder

1 teaspoon salt

1 teaspoon baking soda

With fingers, work the cut pieces of butter into the dough quickly. It is not necessary to get it thoroughly mixed in.

3/4 cup (1 1/2sticks) chilled unsalted butter, cut into 1/4-inch pieces

Preheat oven to 425°F. Using 1/4 cup dough for each biscuit, drop biscuits onto baking sheet, spacing 2 inches apart. Bake until biscuits are golden brown on top, about 15 minutes. Cool slightly. Serve warm.

A very nice addition to this recipe is garlic powder and cheddar cheese. Similar to Cheddar Bay Biscuits

A note here: you really can't mess these up. You can break the dough apart and mess with it as much as is needed and they still turn out great. I do try to not let the butter get too mixed in and melted, try to keep it cold.