"Spelt" My Heart Biscuits

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)

  1. Combine the flour, salt, baking powder and sugar into a mixer bowl. Cut the butter until mixture resembles coarse crumbs. 
  2. Beat the eggs and milk together. Mix with dry ingredients. 
  3. Mix lightly, then turn onto a well-floured surface. The dough will be moist, so sprinkle flour. Knead 20-25 times.
  4. 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. 




Pasta for Breakfast?

Sure! Why not?

Pasta. Veggies. Pesto. Spice. If you like chicken, add some sliced chicken breasts on top and you've got a meal packed full of goodness! This is one of my favorite meals for three reasons:

  1. It's quick.
  2. It's flavorful.
  3. It gives me energy.

That's actually also why I enjoy having it in the mornings, or after a workout. It's not too heavy to have before or after. The recipe below is dedicated to my Food Lovers who ask, "Well, just tell me what's in it and I'll figure out the measurements." It works out perfectly because I don't measure certain recipes...I never know how hungry I will be. Ha!



  • Rotini Pasta
  • 1 TBSP Olive Oil
  • Sweet Peppers, sliced thin
  • Red Onion, finely diced
  • Fresh Spinach, stems removed (optional)
  • Basil Pesto
  • Cracked Black Pepper
  • Salt


  1. Cook pasta according to the package instructions. Drain.
  2. Coat a medium sized pan with olive oil and then place over medium heat. Add peppers, onions, and spinach and cook until spinach begins to wilt. (About 2 minutes.)
  3. Remove from heat and add the pasta and pesto to the pan. Stir until well combined. Add salt and pepper to taste.

SIDE NOTE: Some of my friends use all of the same ingredients and turn it into a cold pasta. Cook the noodles, let them cool. Then add the ingredients and store covered in the refrigerator. 


To Each His Own,

The Smitten Chef