The real food girls are having a holiday roundup, and this week they’re asking for bread recipes.

My favorite biscuit recipe is one I can remember, even when my son is asking me questions about mermaids (if you make a tuna sandwich out of Ariel, is that cannibalism?) and the preschoolers are ‘helping’.

Here’s one I use – it’s all 4s and 2s which makes it a snap to throw together without consulting a cookbook.

Experienced bakers should be able to remember that in recipes, there is always more baking powder than baking soda.

Here it is!

4 c. flour (white whole wheat, whole wheat pastry, or 1/2 ww and 1/2 AP; 100% whole wheat doesn’t rise well.)

4 teaspoons baking powder

2 teaspoons baking soda

2 sticks butter cold butter, cut into pats.

Throw in some salt (I never measure) for flavor

Smush the butter into the flour mix until you get coarse crumbs.

Add 2 c. buttermilk and combine.

Turn out on floured surface and knead 4 times.  Fold over, give quarter turn, fold over, quarter turn, etc.

Roll out, cut, bake at 350 for 20 minutes.

If you soak your grains, combine flour, butter, and buttermilk; let stand overnight.  Put it on the counter, or in the microwave for safekeeping if you have pets.  The next day, mix together the baking powder, baking soda, and salt.  Sprinkle over dough and combine, adding more buttermilk if necessary.  Soaked flour makes fluffier biscuits!

Leave out the baking powder and soda and you’ve got a great basic whole wheat cracker dough – add some cheddar cheese, herbs, black pepper, or whatever you like, roll thin, cut into squares, bake for 10 minutes.

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Tagged as: biscuits, crackers, recipe