Comments on: Soaked Buttermilk Biscuits with Brunost

By: Scandinavian baking ideas: Biscuits, buns, and more « Outside Oslo

Scandinavian baking ideas: Biscuits, buns, and more « Outside Oslo — Mon, 31 May 2010 07:04:12 +0000

[...] for Jenn of The Leftover Queen when she lived in Norway some years ago, and now she loves these buttermilk biscuits topped with a thin slice of brunost and a little [...]

By: Åsa

Åsa — Thu, 04 Feb 2010 12:28:22 +0000

Many years ago, my sister worked in Schwizerland, and I guess it was something she learned how to do from there. I’ve found this about the “Birchermüesli” She used regular milk though, and neither condensed milk or cream. She had a vessel in the fridge, where she soaked some oatmeal (and/or other grains or flakes of barley, rye etc), over night.
Then, in the morning, we mixed it with grated green apples, chopped hazelnuts, shredded coconut and raisins. Sometimes we cut a fresh banana in slices, or added blueberries. The choices are many!
Wow, I think I have to try too. I’ve completely forgotten about this until I wrote it in you comment.

Btw, I’ve been thinking of writing (on my blogg) in English but that will take forever! I do speak and read English, but it’s a whole lot different to write in a foreign language. I practise here

By: The Leftover Queen

The Leftover Queen — Tue, 02 Feb 2010 22:00:19 +0000

Hilsen Åsa – Tusen Takk! Brunost is amazing and I agree I love the goat milk one the best. I would love the recipe for your sister’s soaked müsli – that is something I would love to try!

By: The Leftover Queen

The Leftover Queen — Tue, 02 Feb 2010 21:58:41 +0000

Hi Alta, I did my DNA test through 23andme. And yes, I definitely feel that soaking helps. I recently experimented and ate non-soaked wheat bread products and it definitely had a strong affect. Something I don’t get with soaking. I have been soaking for a while now, and I don’t notice a taste difference.

By: Åsa

Åsa — Tue, 02 Feb 2010 12:13:25 +0000

That is so fun! I just had a piece of that Brunost or “Mesost” as we call it in Sweden. I like the one made of goat milk better than cow milk though. Unfortunately we have to import it from Norway. Funny how it is so rare in the US, you how have “everything”
Looks like delicious bisquits you’ve made. I remember my sister making a special müsli (that I just can’t remember the name of right now) whitch she had soaking in sour milk, or something like that, over night. It was delish!

By: Arlene (MOM)

Arlene (MOM) — Mon, 01 Feb 2010 19:47:53 +0000

I am a total buttermilk biscuit fan. These look really good and yet – healthy. Huh…..
I like that brown cheese and jam combo too. I can never find it though. Say, will you just make me some?

By: suppitysup

suppitysup — Sat, 30 Jan 2010 19:17:17 +0000

Oh the cheese has me drooling… great combination. GREG

By: Ivy

Ivy — Sat, 30 Jan 2010 17:50:10 +0000

Good you don’t have the celiac disease. Those biscuits sound delicious and perfect for a snack.

By: Donald

Donald — Sat, 30 Jan 2010 15:59:49 +0000

Jenn u have convinced me on these. they look delicious. i will be making these tomorrow (Sunday) morning. i gotta get to soaking…

By: Erica

Erica — Sat, 30 Jan 2010 15:38:51 +0000

They look perfect!!! The DNA test sounds like a wonderful thing to do….

By: Joanne

Joanne — Sat, 30 Jan 2010 14:46:05 +0000

God do those biscuits look good. You are giving me an intense carb craving right now missy!

I would be so interested to hear more about your DNA test. I find this stuff fascinating.

I’m cooking with spelt flour for the first time ever this week! And am SO excited.

By: D. @ Outside Oslo

D. @ Outside Oslo — Sat, 30 Jan 2010 02:31:27 +0000

That sounds sooo good! I can almost taste the biscuits, gjetost, and jam altogether. I’m going to need to pick up some gjetost one of those days. It’s surprisingly good on bread with sliced onion, too. The sharpness of the onion complements the creamy sweet flavor of the onion.