These biscuits are a staple in Sadie Collins’s house. Co-owner of Highland Harmony Farm with her father, John Bays, Collins is committed to regenerative practices and loves using her own flour for this recipe that originally came from her husband’s aunt. The best flours for a good rise are pastry, bread, and Montana all-purpose flours, and these make great burger buns or holiday rolls.
MAKES 8–10 BISCUITS
1⅓ cup warm water
2¼ teaspoon instant yeast
⅓ cup olive or avocado oil
¼ cup sugar
1 teaspoon salt
3½ cups flour
Preheat oven to 425°F and grease or line a baking sheet with parchment.
In a large bowl combine water, yeast, oil, and sugar. Use a whisk to mix well and then leave in a warm spot for 15 minutes.
Once yeast blooms, add the salt and whisk once more before adding flour. Mix in flour really well, until completely incorporated.
Scoop the dough onto your prepared baking sheet, creating 8–10 rounded biscuits. Leave them alone in a warm spot for 10 minutes before baking. They may not rise much during this time.
Bake for at least 10 minutes, until the pointy bits on top of the biscuits begin to turn golden. The bottoms should be golden as well.
Let cool for 15 minutes before slicing, if using for burger buns.
Notes: Use un-chlorinated water in any bread recipe to help yeasts work more efficiently. Tailor the size of your biscuits for your needs: Make fewer larger ones for big burgers, or more small ones for morning pick-me-ups with jam. Just be sure to adjust the cook time if playing with different sized biscuits.
