Graham Biscuits, With Yeast

The overnight fermentation allows yeast to develop complex flavors while breaking down starches into sugars, creating a more flavorful biscuit. Starting with a wheat flour batter base creates gluten structure before adding the coarser Graham flour, which would otherwise inhibit gluten development. The Graham flour's bran and germ add nutty flavor and texture while the wheat flour provides the structure needed for rise. The small, individually shaped portions ensure even baking and create a high surface-area-to-volume ratio for a pleasant crust.