Recipe Collection: Sprouted Spelt Biscuits
**This post has been linked to Pennywise Platters Thursday at The Nourishing Gourmet, Tuesday Twister at GNOWFGLINS and Real Food Wednesdays at Kelly the Kitchen Kop!**
Last weekend I had biscuits and gravy on my meal plan. Ben had requested it. The last time I’d tried to make it, it hadn’t come out too well. The biscuits had been dry and tough and strange-flavored; the gravy had been thin. The whole meal had been…blah. So this time, I decided not to look up a recipe for biscuits, but just to go by feel and see what I came up with (and I measured, in case it was good). It was SO delicious I just have to share it with you!
About 2 c. sprouted spelt flour (I had just under)
1 tsp. baking soda
1 tsp. salt
4 tbsp. butter
1 c. buttermilk
Flour for dusting
Preheat the oven to 400. Mix the flour, baking soda, and salt together. Add the butter (cold) and cut it in, leaving some large chunks. Don’t be afraid to do it a lot less than you think you need to — this is the secret to fluffy biscuits!! (By the time I was completely finished working with my dough, I had chunks of butter sticking out everywhere. Some even melted in the oven as I put the biscuits in and turned brown on my baking sheet. You NEED the dough to look like this!) Add buttermilk a little at a time, stirring gently until incorporated. Put the dough onto a floured cutting board (it will be sticky) and fold it over a few times. Make it into a round about 1″ thick. Cut biscuits in any shape you’d like (I did triangles so I wouldn’t have to re-work the dough to cut more, which results in less tender biscuits). Bake for about 15 minutes on an ungreased cookie sheet. Serve warm.
I also spread them with lots of butter and a little honey — also delicious!! Built-in “dessert” after the sausage gravy.
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