Good Evenin' Food Lovers!
What a week. A full 7 days to say the least! The best solution for everything has been to get into the kitchen and work. I have been craving biscuits and today woke up deciding it was time to make some. I also knew I didn't want to make 24-36 of them, because I remembered there was spelt flour and wanted to to use it. Since I've never made biscuits out of spelt, I needed to make a cool dozen. Half of me wanted a batch I could dip in molasses...the other 6 some type of butter. I came up with this recipe below. Looking forward to playing around with different flours and oils to see what happens, but these biscuits were fluffy. I couldn't find the biscuit cutter, but in its place was a heart-shaped cookie cutter. That tickled me, especially considering my inspiration for making them. Made my heart 'spelt', I mean, melt. #TeeHee
Let Your Soul Speak.
-The Smitten Chef-
- 2 cups sifted spelt flour (I tried 1 cup spelt and 1 cup all-purpose flour; it worked too!)
- 1/2 tsp of salt
- 1 tablespoon baking powder
- 1 tablespoon turbinado sugar
- 6 tablespoons butter, cold and cut into pieces
- 1 egg
- 2/3 cup of buttermilk (I mixed 1 cup of soy milk and 1 TBSP of lemon as a replacement)
DIRECTIONS: (preheat oven to 425*F)
- Combine the flour, salt, baking powder and sugar into a mixer bowl. Cut the butter until mixture resembles coarse crumbs.
- Beat the eggs and milk together. Mix with dry ingredients.
- Mix lightly, then turn onto a well-floured surface. The dough will be moist, so sprinkle flour. Knead 20-25 times.
- Roll to 1/2 to 3/4 inch thick cut with a biscuit (or cookie) cutter. Place on a lightly greased baking sheet, almost touching each other. Brush top with butter. Bake in preheated oven for 18-20 mins. Let cool 5 minutes before serving.
Here are few more fun biscuit moments. The natural light was heaven sent.