without heating up the kitchen too much. They are delicious with eggs in the morning, salads at lunch or even used to spread as a crust topping for a casserole or stew! The final step of these easy wheat drop biscuits, is done when you pull them out of the oven; you brush them with melted butter and parsley...aahhh man...they are heavenly! I did a slight modification to the recipe from http://www.hearthandhospitality.blogspot.com/ .
We are trying to get into the habit of soaking our breads. It is more practical than keeping up with sprouting flour for our family - we feed a lot people since we have a big family and OFTEN have people over. So soaking has become a nice option for us. It was a little intimidating at first. I felt like I had to "take a course" in soaking. However, after doing it a few times...I realized how simple it really is to modify my favorite existing recipes! All it takes is a little thinking ahead. Once you get in the swing of it - you might find it easier to break the baking process into two parts. It is nice to have the mixing and mess done and only the baking left to do. Traditional "Slow cooking" is really a neat rhythm to get into and it has its advantages!(If soaking your grains/flour is a new concept and you would like to find out more - my friend has a great page on her site - which I think explains it beautifully.)
This recipe is one of our favorites, that we have modified for soaking. I am going to give you the original recipe and insert the optional soaking instructions in bold/italics. This will help you see the difference (and how easy it is!!) and give you an opportunity to make them either way. Hopefully it will also help you see how easy it is to modify other recipes for soaking. OK enough yappin'.
This recipe makes about 14 biscuits. We normally we make double this for our standard recipe.
2C wheat flour
1T baking powder
1 tsp salt
2T cold butter, cut into chunks
1 large cloves of garlic, minced
1C shredded sharp cheddar cheese
1T dr. parsley
Preheat oven to 450F.
1. Mix first three ingredients into a large bowl.
2. Cut in cold butter, until mixture is a course crumble.
3. Mix in garlic, then cheese.
4. Add milk, stirring until JUST combined (Don't over mix biscuits - that's what makes them tough.)
(To soak: Simply cover with plastic wrap and let sit on your counter for 12-24 hours depending on how hot it is in your kitchen. That's IT! This also makes it very handy to have quick hot biscuits for a meal without the extra mess/time while preparing the rest of the meal.)
5. Drop spoonfuls onto a buttered cookie sheet. Bake 12-15 minutes.
6. Meanwhile, melt 2T butter. Mix in the parsley and when the biscuits come out, brush them with the melted butter mixture and serve.
**One side note: If soaking a yeast bread, you assemble the dough without the yeast (and proofing liquid) and let it sit for 12-24 hours. When you are ready to rise your bread, you add your yeast to the mixture and rise and bake as usual. f you use instant, we like to activate it with a little wetness when we mix it in too, just to be safe if it isn't a really moist dough. You should be able to do this with any rising bread recipe. Enjoy!