The first time I made these I was stirring a big pot of veggie chilli and it was as if someone had whispered in my ear, I suddenly said out loud “mmmm buttery biscuits.” There was no question, I had to make biscuits to dunk in this chilli. A quick scan online and through my trusty Spelt Healthy! cookbook gave me the combination I wanted to try.
As with pie dough, the trick to these biscuits is making sure the butter and the buttermilk are cold and stay cold. So no digging your hands into this dough! Handle it as little as possible with your hands and you’ll have delicious, buttery, fluffy biscuits. Absolutely best served warm so you can watch a little more butter melt on each slice…
I’m getting hungry just talking about it! Good thing I have a few left for breakfast that I can slather with homemade blackberry jam. Drool.
Buttermilk Spelt Biscuits
- 2 cups organic all purpose, unbleached spelt flour also known as white spelt flour
- 1 1/2 tbsp baking powder
- 1/2 tsp sea salt
- 1 tbsp organic sugar
- 1/2 cup cold butter
- 3/4 cup cold buttermilk
Preheat your oven to 450 degrees F. Line a large baking sheet with parchment paper and set aside.
In a large bowl, mix together the flour, baking powder, salt and sugar. Cut the butter into the dry ingredients using a small knife. With a pastry blender or large fork, incorporate the butter until the mixture looks like coarse crumbs.
Pour in the buttermilk a little at a time and continue to mix with a fork until the dough comes together. Turn the dough onto a floured work surface and gently and briefly pack it together with your hands. Flour the top of the dough and roll it out with a rolling pin until 1/2 inch thick. Cut with a circular biscuit cutter or cookie cutter. Arrange on baking sheet approximately 1 inch apart. Press the remaining dough together and repeat rolling and cutting.
Bake for 10 -12 minutes or until golden brown. Optional: turn the broiler on for 2-3 minutes to make the tops extra golden and toasty. Serve while still warm.