Spelt Buttermilk Biscuits
This post may contain affiliate links. See my disclosure policy.
No more dense, whole grain bricks posing as biscuits. Ā Ā This Spelt Buttermilk Biscuits recipe produces whole grain biscuits that are fluffy with a great texture and delicious flavor!
If you bake a lot with whole wheat flour but haven’t tried spelt, you really should. Ā And if you don’t bake much with whole wheat because you don’t care for the texture or flavor, even more of a reason to try spelt. Ā It’s been classified as an ancient form of wheat but is really very different – not just in flavor and texture, but genetically very different. Ā I’ll be posting an info article on spelt in the future with all the fascinating details, but the bottom line is this: Ā Compared to wheat, spelt is more nutritious, higher in protein, is less “sandy” in texture, has a much milder and sweeter flavor, and bakes up more nicely than whole wheat. Ā Interestingly too, for reasons we’ll discuss later,Ā many people who have a wheat sensitivity are able to tolerate spelt.
So here are some buttermilk biscuits made with spelt that are both nutritious and delicious! Ā I recently made these to accompany a soup recipe I was developing (a creamy cabbage kielbasa soup. Ā I’ll get that recipe posted soon, too!), and they were a hit.
Spelt Buttermilk Biscuits Recipe
Let’s get started!
Preheat the oven to 450 degrees F. Ā Ā Combine the flour, baking powder, salt and sugar in a mixing bowl.
Add the butter.
Use your hands or a pastry cutter to incorporate the butter into the flour mixture until it resembles coarse sand.
Add the buttermilk and stir just until the flour and buttermilk comes together.
Turn the dough out onto a floured work surface. Knead about 10-15 times, be careful not to over-knead or the biscuits won’t rise properly and will be dense.
Flatten the dough into a 1-inch thick rectangle. Use a biscuit cutter, round cookie cutter or similar to cut biscuits out of the dough (in this picture taken 10 years ago that apparently meant a glass cup!). Carefully bring the scraps together and cut biscuits out of the remaining dough.
Bake the biscuits on a non-stick or lined cookie sheet for 10-12 minutes.
Serve immediately and enjoy while warm. Ā Makes six 3-inch biscuits
Enjoy!
Be sure to also try our:
Save This Recipe
Enter your email address and we'll send it straight to your inbox!
Spelt Buttermilk Biscuits
Ingredients
- 2 cups spelt flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1/4 cup cold butter cut into small cubes
- 1 cup buttermilk
Instructions
- Preheat the oven to 450 degrees F.Combine the flour, baking powder, salt and sugar in a mixing bowl. Add the butter and use your hands or a pastry cutter to incorporate the butter into the flour mixture until it resembles coarse sand. Add the buttermilk and stir just until the flour and buttermilk comes together.Turn the dough out onto a floured work surface. Knead about 10-15 times, be careful not to over-knead or the biscuits won't rise properly and will be dense. Flatten the dough into a 1-inch thick rectangle. Use a biscuit or round cookie cutter to cut biscuits out of the dough. Carefully bring the scraps together and cut biscuits out of the remaining dough.Bake the biscuits on a non-stick or lined cookie sheet for 10-12 minutes. Enjoy while warm.Makes six 3-inch biscuits
Nutrition
Originally published on The Daring Gourmet September 15, 2014
Hi, Iām Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Just made them for the first time and they are great. Used Xylitol for sweetener instead of sugar (1:1). Otherwise followed the directions exactly. Very tasty and look fine. Even impressed my wife who is an excellent cook.
That’s awesome, Dave, congrats on impressing your wife and thanks so much for the feedback!
This dough is too wet. 3/4 cup of the buttermilk is a much better starting point. They could also use more salt and more sugar, they’re a bit bland.
Hi Reb, while some recipes call for 3/4 cup, a 2:1 flour to liquid ratio is pretty standard. Just take a look at whole wheat/whole grain biscuit recipes on the web, including the Food Network, and you’ll see the 2:1 ratio repeated. Any less and the biscuit dough tends to be too dry the biscuits will come out dense and hard. As to sugar, these are healthy biscuits so I deliberately don’t add more than a teaspoon. As for salt, salt quantity always comes down to personal preference and varies from person to person – obviously feel to add as much or little as you want (same with the sugar).
Just made some 50-50 spelt-rye biscuits based on this recipe. Replaced one cup of whole grain spent with a cup of whole grain rye. Fantastic. Even one of my cats likes it.
Awesome, Alostair, thanks for the feedback! So glad your cat enjoyed them, too :)
Oh my! I made these yesterday for today. They were the perfect, healthy biscuit. They were not heavy but rather wholesome and satisfying, and they had such a wonderful, buttery taste. I have been very scared to try making ANY kind of bread from scratch, but these were simple and yet tasted like they were difficult to make. I was shocked when they actually did rise the way they were supposed to. I never imagined I could do that. : )
I love your site. Many thanks for a truly wonderful recipe for a food item that seems essential to life.
Julia, I am beyond thrilled to hear that! To hear that you accomplished something that you were afraid to try before – and with such perfect results! – just gladdens my heart :) Thank you!
I made your recipe today. I love spelt flour. I use mostly sprouted flours for their nutritional value. I am married to a nutritionist. I replaced 1/2 cup of the flour with organic potato starch. While my biscuits did not rise as beautifully as yours, they were still delectable, with a light crumb, but not crumbly, absolutely the best biscuits I have ever attempted.
I could not find what size cutter you used, so I used a 2 1/2 inch cutter and ended up with 8 biscuits instead of 6. They baked for 14 minutes. Great recipe!
I’m happy you enjoyed the biscuits! Thanks for the feedback on their outcome using some potato starch.
Do you have a recipe for whole wheat buns as I do have whole wheat flour on hand that I need to use up?
You can directly substitute whole wheat flour in this recipe.
My spoon and tastebuds will be anxiously awaiting the soup recipe. I’m usually not a big soup eater, but in this case cabbage and kielbasa are magic wordsā¦ I don’t have issues with wheat intolerance, but am interested in trying spelt. These biscuits would be a great way to start. I also like that the recipe does not make a huge number of biscuits, since I’m feeding only two people.
I prefer spelt over whole wheat, Susan. Much milder and its texture in baking is much softer and lighter. Unfortunately it is more expensive and I think that’s mostly just because it’s not as common here in the U.S. as it is over in Europe. Hopefully that changes.
Those look good, I think I might try to make them this weekend, thanks! I remember when biscuits were good at almost any restaurant but that was pre-1980, they were good at anyone’s house as well, I don’t know what happened to biscuits these days, but you are right, they all seem hard as a rock. Thanks for the recipe!
It’s virtually impossible to get a really light and fluffy texture with whole wheat. Spelt will still be a bit denser than white flour as well, but it’s MUCH better than whole wheat in those respects. Plus, I think it just has a better, milder flavor. Especially if you’ve never tried spelt before, do give them a try, SP Reid!