Grandma’s Biscuits, Spelt Style

Everyone in my family uses the same biscuit recipe, the one we grew up with that was handed down to us from my mom’s mom, who got it from her mom. It’s pretty much the same as any other biscuit recipe you’ll find, but since we grew up eating these flaky, lightly sweetened crumbs of perfection (not to mention the extra bits of dough left over from rolling it out!), we’re all a little partial to this particular recipe.

That doesn’t mean we’re not afraid to change it up, though. On the contrary, I’ve had a lot of fun with this recipe. For one thing, I’ve found that the addition of some pureed pumpkin or winter squash makes a delicious autumn treat. A little extra sugar and some yogurt instead of milk turns biscuits into shortcakes that pair beautifully with peaches or strawberries. And, of course, I’ve replaced the white flour with at least some whole wheat flour.

And this time around, I tried Grandma’s biscuit recipe with spelt freshly ground in my WonderMill. Perfect! The slightly nutty taste is just as delicious as the familiar wheat flavor, but is a little bit healthier. Bonus? My son who is allergic to wheat allergies can enjoy these biscuits right along with the rest of us.

Grandma’s Biscuits, Spelt Style

2 cups freshly ground spelt

2 T. sucanat or other sugar

1/2 t. salt

1 1/2 t. baking powder

1/4 cup butter (or palm shortening for dairy-free)

1/2 -1 cup milk (or milk substitute for dairy-free)

Whisk together the dry ingredients in a bowl. Cut in the shortening with knives or a pastry blender until crumbly. Stir in milk, starting with half cup, adding more if necessary for a slightly sticky, soft dough. Turn dough out onto lightly floured counter and knead gently 10 times. Roll out 1/2″ thick and cut with a biscuit cutter.

Bake at 400F for 20 minutes or until lightly golden on top.

About Authentic Simplicity

Anne Simpson is just a simple girl who longs for an uncomplicated life. Wife to one amazing man, Mother to two rambunctious boys, One of eleven children, Daughter of the King: happily defined and shaped by these. By God's grace and for His glory, she lives, loves, serves and writes. Find her at Authentic Simplicity, where she strives to balance keepin' it real with keepin' it simple. You can also follow her on Facebook, Twitter, and Pinterest.

Grain Mill Wagon Challenge:
I had so much fun experimenting with different grains in my Wondermill! My only previous experience with freshly grinding my own grains was with a high-powered blender, which was effective, but did not produce nearly as good a quality flour as the grain mill did. Whole wheat products especially were so much lighter and tastier than those with store-bought wheat flour. I'm so thankful I was able to be a part of this challenge, and I look forward to using my Wondermill for many years!

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One Response to Grandma’s Biscuits, Spelt Style

  1. Marci says:

    I tried, for the first time, spelt biscuits. The recipe I followed left me feeling like I screwed up. Even though my hubby swears the biscuits were delicious and biscuit like. The picture of the biscuits looked waaay different than my completed results. I later found your recipe and am feeling much better about life…lol. It looks exactly like my biscuits looked. Thank you for that.

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