These biscuits are easy to make and taste great, the spelt gives them a wonderful nutty flavor….tastes even better than whole wheat. The spelt biscuits benefit from and overnight soaking, which in-turn will benefit you and your family’s health. To read more about soaking grains, read this article or get a copy of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon (you can find this book in our store).
- 2 1/2 cups whole grain spelt flour
- 6 Tablespoons butter or coconut oil, chilled
- 1 to 1 1/4 cups buttermilk
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon unrefined sea salt
- 2 Tablespoons butter, melted (for brushing tops before baking)
Soaking: 12 to 24 Hours before you want to make the biscuits – Start this step the night before, up-to 24 hours before, you wish to serve the biscuits.
In a medium bowl, add the flour and butter (or coconut oil). Using a pastry cutter, or a fork, cut the butter into the flour until it is the size of peas or smaller. Add the buttermilk and mix until just combined, all the flour should be moistened but not completely wet, it should form a ball. Cover the bowl well, with plastic wrap and/or a kitchen towel, and leave at room temperature for 12 to 24 hours.
Making the Biscuits (after soaking) – Preheat oven to 425°F.
Flatten the dough in the bowl. Evenly sprinkle the baking soda, baking powder, and salt on top of the dough. Fold the dough over itself. Repeat this step until all of the dry ingredients are incorporated into the dough, about 10 times.
Place the dough on a clean, dry surface, and roll out into a rectangle. The dough should be approximately 1/2-inch thick. Cut into squares with a pizza cutter or a dough scraper. Place cut-out biscuits on an un-greased baking sheet. Brush the tops with melted butter.
Bake for 8 to 12 minutes, or until the biscuits are lightly browned and cooked all the way through. Remove to cooling racks when done.
Yields 15 to 20 biscuits.