Real Food For The Holidays: Soaked & Fluffy Whole Wheat Biscuits

Every holiday meal around here is served with some type of roll or bread side. It’s definitely a traditional part of many of our holiday meals. Diana over at A Little Bit of Spain is hosting today’s blog carnival with the theme of bread in our progressive holiday dinner! (You can read the whole schedule here, but stay tuned for next week for main dishes at Keeper of the Home, and Side Dishes will be here , on the 23rd, the Tuesday after.).

I thought I would highlight one of the most popular recipes on my site as a consideration for your holiday meals. It works especially well for breakfast and brunch (with butter and jam, sausage gravy, or served with scrambled eggs), but I often serve them as part of dinner as well.Β  What makes these biscuits so special? First, I happen to think that they are delicious. They are fluffy and light in texture-as biscuits should be.Β  They are made with whole wheat, and they are soaked for better nutrition and digestion. And they are fast and easy to make too (though the soaking part is a little tricky, once you’ve made the recipe once or twice it’s a cinch to throw together).

My original recipe is completely dairy free, using coconut milk and oil, but I’ve also made these into traditional biscuits using buttermilk and butter. Both versions are delicious. (Yup, dairy free biscuits can be quite good). If you use the buttermilk, you will have to up the amount a bit as it’s a thicker liquid, but other then that you can make it the same.

And I bet that you could jazz these up a bit for the holidays too. I am thinking of trying some different variations, such as adding fresh herbs to the mix…..orΒ  rolling in shredded cheese and diced ham or bacon or, as we have done at Christmas time each year, making the dough into faux cinnamon tolls. Yum!

Get the recipe and instructions here.

Do you have any have favorite nutritious bread recipes? I would love to hear them!

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I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

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  1. says

    Thanks you for this recipe! It is one of the few I have written out and taped inside the door of my baking cabinet because it gets used that much. We love to place them on top of sloppy joe filling and bake- yummo!

  2. says

    I will be trying these! I have one question, though. I just recently started sprouting my grains before grinding them into flour. Is the over-night soak necessary to reduce phytic acid since the grains are sprouted?

    • KimiHarris says

      The more methods you use, the more phytic acid you reduce, but I generally only use one method. I usually use sprouted flour without soaking. πŸ™‚

  3. KGR's Mom says

    I love this recipe and so does my family. Try as I might, I can never get one batch to last for 2 meals….they are all gone at one sitting! One way we really enjoy them is as scones. I add some cinnamon, raisins and rapadura and cut them in to triangles. YUM!

  4. says

    Kimi – I am dying to try these but have a question – is the “pastry flour” different to regular whole wheat flour? I assume so, and don’t know what to look for. Do you just buy flour at the grocery, already milled? (oh that is another question – sorry πŸ™‚ ).

    I know the type of flour used makes a bid difference so I want to get it right.

    I have a mill to grind my own flour, but I don’t want to goof the recipe! Thanks

  5. says

    can anyone who has made these bisquits answer the question I posted in the prior message? I’m really excited about trying these biscuits but I need an answer about the type of flour used. Thanks πŸ™‚

  6. Ruth says

    These were absolutely the best! I had to make them gluten free with a gluten free flour blend I use, and they were still good! I used whole milk plus the vinegar, and I used lard (yes, lard!) I can’t wait to try them using spelt flour when I can get off the gluten free. Just 2 more weeks!

  7. Carrie says

    Just mixed up the flour, coconut oil, and liquid… but I have a question that I hope you can answer soon. I didn’t realize that my freshly ground flour was warm enough to melt the coconut oil. Do you think this is an issue for how they’ll turn out? I’m hoping to bring these to Thanksgiving dinner tomorrow with family. I guess I’ll find out later today how they work, whether I hear back or not πŸ™‚ Just hoping I haven’t ruined a double batch already! Thanks for the recipe Kimi!

  8. Rachel says

    The production of palm oil is so frequently devastating to the environment. Please consider not using it.

  9. says

    Kimi, my 14-mo old son gobbled these down this week – thanks for this great recipe! Could you share your recipe variation on how you make them into faux cinnamon rolls?

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