When I eat these biscuits, I die.
Seriously, these biscuits rock my world. And, of course I mean ‘die’ in a good way. Like “these biscuits are so good, I could die and go to heaven” way, not in a  “these biscuits are gonna kill me” way.
Most people would look at these here biscuits and immediately think of FAT & CARBS. Next they would probably think of big hips, extra belly fat, cankles, and the extra pounds they want to lose, then decide they’d better eat something “healthy” instead.
Well, look out world, these biscuits just happen to be healthy!
Yes, they have fat and carbs, but why should that mean they aren’t healthy? If you think that low-carb & low-fat is the only way to find weight loss, well then it’s time to toss those old myths aside girlfriend! (And boyfriend, but I’m married so not really, kay?)
I’m happy to announce that low-carb and low-fat are big horrible MYTHS!.
My journey to wellness & weight loss used to be full of these myths, but lucky for me, I found the truth and more importantly, I also found my natural weight eating natural fats, carbs, & proteins. Real, whole food is the answer, folks. And the sooner you accept it, the happier and healthier you’ll be!
Say goodbye to dieting and eat these biscuits already. Sheesh.
Enough talking, let’s get to this biscuit recipe! You’re probably wondering what I mean by “SOAKED”. Soaking your dough overnight is a traditional method, and one your dear ‘ol granny used to do. The purpose of it is to break down the anti-nutrients that naturally exist in grains. Think of it, a grain in it’s whole form would be really hard to chew. So, we grind it into flour and then it’s okay to eat it, right? Well, what if I told you that the grain is STILL hard to digest, even after grinding into flour? In grains you can find an amazing amount of minerals, nutrients, & vitamins, but unlocking all that goodness depends on how you prepare it. If you are sensitive to wheat, if you have any health problems at all, or if you just want to maintain great health, preparing your grains properly is a must. You can read more about how I prepare my grains properly here.
If you’re in a hurry and you want to omit the soaking time, I’m cool with that too. I don’t eat 100% perfect diet and sometimes we just need to make food pronto. Just omit the apple cider vinegar & baking soda from the recipe and skip the soaking time. If you can make these biscuits with a soaking time, great, but if you can’t, don’t stress too much. I’m pretty sure the world won’t end if you eat one batch of these unsoaked.
Whole-Wheat (soaked) Biscuits
Makes 1 dozen ah-mazing biscuits
2 cups whole wheat flour
1/3 cup lard, tallow, coconut oil, or butter. Click here to read why I believe traditional fats like lard & tallow are actually healthy.
1 cup milk. We drink raw milk, read why here.
2 TBS. apple cider vinegar
———
3 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. of salt
A couple tablespoons of arrowroot powder for rolling out dough.
Directions:
1. Using a pastry cutter, cut lard into flour until the mixture resembles tiny grains.
2. Add 2 Tbs. of apple cider vinegar to 1 c. of milk.
3. Make a well in the flour mixture, then pour the liquid mixture into the middle, mixing well.
4. Cover the bowl with saran wrap and let sit on your counter for 12-24 hours. I usually just soak mine overnight.
5. After 12-24 hours, remove saran wrap and add baking powder, baking soda, & salt.
6. Mix by folding dough over itself about 6-8 times. Be careful not to over mix.
7. Dust a counter top with some arrowroot powder, then roll out dough with a rolling pin to about 1/2 inch thickness. Cut into circle-shaped biscuits, and place on a baking sheet lined with parchment paper.
8. Bake at 350 degrees for 12-18 minutes, or until slightly brown on top.
Now you have some delicious, buttery, flaky, whole-wheat biscuits for you & yours to enjoy!
And they’re actually healthy too 🙂
What a great recipe! My family loved these so I’m making them again, but tripling the recipe so there will be some extra!
Hi! I used this recipe and I used whey in place of the vinegar. After it soaked it smells and tastes really sour. Did I spoil the milk by not using vinegar?
Hi Destiny-
No, the whey shouldn’t have spoiled the milk. If the milk, whey, or even the flour were spoiled before adding them, it could impart a sour taste. Also, using too much of the leavening agents can bring out a sour taste (although I believe you were saying it was sour tasting after the soaking not the baking).
So check your ingredients, make sure they are fresh and added in proper amounts.
Best of luck with your baking!
Thank you -Bobbi (DaNelle’s Assistant)
I love these biscuits so much. All my family uses this recipe. I’m wondering if I could use it for cinnamon rolls? I really want to make cinnamon rolls without commercial yeast.
Hi Heather-
Yes, you could use this recipe for cinnamon rolls, you would just need to roll out and shape them. I would also add some cinnamon to the dough. If you wanted it sweeter you could also add maple syrup, just be cautious of the liquid to dry ratio. For the filling you can use butter, cinnamon, and your choice of sweetener if you wanted any.
If you try it, let us know how they turn out and what tweaks you made!
Thank you -Bobbi (DaNelle’s Assistant)
Hi…great looking recipe! Hope to make these tomorrow. Would these freeze well to be reheated for later?
Hi Kindra
I hope your biscuit baking goes well! And yes you can definitely freeze them. Just wrap them well in freezer paper or plastic wrap to freeze. Then remove the wrapping and reheat when you are ready use them. I like popping mine in the toaster oven or conventional oven.
I hope this helps! Best of luck and Happy Baking! -Bobbi (DaNelle’s Assistant)
I was thinking of making this recipe for my family while camping this weekend cooking them “on a stick” over the camp fire. Do you think they would cook ok?
Sure!
These were delicious! This was my first attempt at soaking grains and I was surprised at how that little bit of sour actually added a lot to the flavour of the biscuits. I replaced 1/2 cup whole wheat flour with rye flour and added 1/4 cup of red river to the soak. I also used potato starch instead of arrowroot flour. They rose beautifully and tasted great with some butter and honey. My children devoured them and still asked for more. Thank you!
Hi how are you? I love these so much and want to share the recipe on my Instagram, do you care I will put that I got it from your blog thank you 🙂
Hi Jolie, you can post the link, but not the full recipe:) Thanks!
Hi, so if I’m too weirded out by leaving the dough on the counter overnight, would leaving it in the fridge work too? Maybe for a longer period of time? This is the first time I’ve heard of soaking your flour and it sounds interesting
Hi April, it has to be room temperature for it to work properly:) You can do it!
Hi may i love your soaked flour recipes. Tried the soaked w/w bread and came out so well. Going to try this one next. Tbh i have not had any great success with ww flour biscuits. I read about the hard and soft wheat types. May i chexk what types you use for biscuits.. and what type for your breads? Being indian i used the regular flat bread (chapathi) flour for ww soaked bread.. but i realized our chapathi flour is the hard wheat variety. All websites seem to say hard white doesnt work well for biscuits??
Secondly.. have you attempted any soaked ww flour cake? Would be very curious to know if its possible to do. My daughter aged 4 got too used to eating cake at school bday parties.. i woukd at least try to make a healthier version to send in her snack box.
Hi Madi,
I haven’t tried a cake yet, I should though that would be delicious!
As far as biscuits go, I think any wheat flour will work, they just might not be quite as light and fluffy:)
I have made these several times and they NEVER disappoint. I was wondering how you store them? Air tight container I’m sure, but fridge or no fridge? My husband loves these warmed with ham before work. Mini biscuit sandwiches. Thanks so much
Yum! We keep them refrigerated because they tend to go bad earlier being previously soaked.
Hi, can anyone tell me what the double quantity of these would be, I know sometimes its less than just doubling everything?
Thanks.
Hi Maria, all you have to do is exactly double everything and it should work!
Have you ever tried freezing the biscuits or the dough after it has soaked?
I haven’t tried that yet, but I think it would work!
I am concerned about leaving milk out at room temperature. How does it not spoil? Also, I do not have access to raw milk. Does it work the same with milk from the grocery store?
The acidic medium keeps it from spoiling:)
Would the acidic medium keep egg from spoiling as well if I was say, trying out a recipe that had that in it and I wanted it soaked?
Hi Lisa-
If you want to add egg to a soaked recipe my best advice is to mix the flour, milk, and vinegar together and let it soak. When you are ready to bake, add in the butter, oil, lard, or whatever fat you are using, along with the egg. Mix it well and then add in the baking soda, baking powder, salt, and any other ingredients you have to add into the soaked mixture. Combine well and then bake. I hope that helps! Happy Baking!
Thank you -Bobbi (DaNelle’s Assistant)
(They were awesome! Hubby loved them!) 😉
I am going to make these right now! My hubby wants biscuits tonight, so there will be no soaking (boo!). Kind of hilarious though… scrolled down to the bottom of the page and there was a picture of nail fungus (advertisement). Ewww! I suppose it works to make your biscuits look extra good though! Tee hee. 😉
Haha, YUM!
We made these tonight and they turned out fabulously!
On the question of white or red wheat….I’ve been using hard red wheat for the last few years and just got some hard white. I was surprised that it took nearly 7 cups of flour (made with hard white) when it takes less than 6 cups of hard red flour to make my bread.
So perhaps that is something to take in to consideration when making wheat products: finding out what kind the original poster used.
That said, I wanted to share that my dough was quite sticky, too. I couldn’t imagine adding more flour to this delicate dough, so I gently pressed the dough out (like the light and fluffy pizza crust instructions) and then just cut the dough with a knife blade: one cut and one “roll out”! No excess handling! Granted, the square shapes were not as pretty as the typical round biscuits, they were yummy!
Hi, what will happen if I add sugar, do I need to change any of the other quantities. Love your blog.
No, I think adding the sugar should be fine:)
Can I use other kinds of milk like almond or coconut?
Hi, I’ve tried to make them over the weekend. My dough was very moist and sticky after the soaking. I had to knead in a lot of flour. But they still turned out great =)
Does anyone have an idea why the dough was to moist? I’ve used spelt flour, butter and buttermilk for the soaking part…
Hi Chris,
I’m making a video right now to show you exactly how I do it.
A video sounds great *.*
I’ve tried making it again. I’ve mixed everything and then left it to soak.
It turned into a big flat bread, because I was to lazy to cut them out =)
Variation in humidity affects the moisture in your baked goods. The most likely issue is that the weather where you are is different As a baker, it will serve you better to get a feel for what the consistency of the dough should be rather than exact quantity measurements.
I have been wondering how to soak biscuit dough. How does buttermilk work in place of apple cider vinegar and milk?
It works the same as buttermilk, but for buttermilk to be a true soaking agent, it’s best if it’s homemade/raw.
I’m so excited to try this recipe! And I’m with you on real, whole food eating 😉 Is it okay to use whole wheat pastry flour? Does it make a big difference? I don’t bake much but I know pastry flour is a bit finer so I’m not sure how it would change the texture. Thanks!
Hi Allison,
You can definitely use Whole Wheat pastry flour:)
HI,
So I just made these using soft white. Tasted great, but came out very crumbly. Did you use hard white for your recipe?
I also used soft white, but my wheat is usually freshly ground, so it takes a bit less liquid. You might want to add more liquid next time:)
Thank you for sharing! I’ve asked on a few different blogs how to go about soaking flour, but no one has ever answered me! Now I know how! Can’t wait to try this!
I’m going to have to try this, I love biscuits! I am actually trying your sprouted wheat tortilla recipe tonight! I mixed it up last night and will be cooking them tonight. Can’t wait!
I’m going to have to try this biscuit recipe! One of our favorite breakfasts is biscuits and gravy, but I haven’t found a biscuit recipe that my hubby likes (he likes the frozen ones from the supermarket). We haven’t had biscuits and gravy in a long time because we can’t agree on the biscuits. I have hope again! 🙂
I just made these – they truly are awesome. They taste like KFC biscuits – but without the scary ingredients. One note: I made these with sprouted flour (I went flour crazy late one night and bought sprouted flour like most women buy cute shoes!) so, I didn’t need to soak the dough. I also used fresh lard from the farmers’ market. The biscuits raised only about 20% from the raw state, so next time I won’t roll them out as thin. The flavor is perfect and exactly what you want in a biscuit. Definitely a recipe to keep!
I have a ton of Wheat flour in the pantry and I am going to try this later.
I was wondering what kind of flour use, white or red wheat. Thanks
We had these for breakfast this morning! They were so delicious!!! Flaky layers and perfect! I soaked for about 14 hours. Thank you for the recipe 🙂
I have made your soaked flour tortillas, and they were amazing! I noticed that these have the same amount of flour as the tortillas, but double the amount of acidic medium. Is there a reason that the medium needs to be twice as much for the same amount of flour.
Hi Theresa-
The biscuit recipe has a little more liquid in it, plus the vinegar will give the biscuits a little bit of a lift.
Thank you -Bobbi (DaNelle’s Assistant)
I’m seriously excited by this recipe. We are biscuit ‘n’ gravy lovers and have been disappointed by soaked biscuits in the past. Gonna try this asap. Thank you!
Ever since your blog got a new look, I haven’t been getting posts in my email. Any way to do that?
Thanks!
Kiama Lee: I personally have used the sprouted flour for my soaked tortillas. Probably overkill, but it still turned out super delicious every time.
Question for you! Can you prepare and cook kidney the same way you wrote about liver?
Thanks!
I am definitely going to try this tonight. I did make a batch of your homemade tortillas this week. They were “da BOMB” — so yummy and light (and EASY!). One question, though — I’ve got sprouted whole wheat flour. It’s still okay to soak?
I made these for breakfast yesterday morning. They are AMAZING!!! Very, very light and fluffy. I was kind of surprised since I am so new to the whole “grain soaking” adventure. Anything I made “whole wheat” in the past has tasted like cardboard. I encourage any of the Weed’em and Reap readers to give this recipe a try. — really, really good and GOOD for you!
OK, this totally answers my questions about soaking your flour for bread. When making a hot cereal it made perfect sense to soak it the night before (and turns out to be delicious done that way) but with bread I struggled on the concept of soaking it. Also, the milk on the counter thing made me a little nervous. Hearing it from the horse’s mouth, if you will, just reassures me that it’s OK.
p.s. I found a local farm that sells organic, grass fed animal products (they even sell raw milk!), so I’ll be trying my hand at Lard this weekend. I can’t wait!