Happy Friday everyone!!! I don’t know about you all, but I am so glad its the weekend!!! This weekend is Mother’s Day… and this recipe is perfect to make for Mom this Sunday! I was trying to think of a way to use up the left over buttermilk from my ranch dressing, and I thought of buttermilk biscuits. I had been wanting to try to make some biscuits ever since I had them with my yummy breakfast in South Carolina at Walnut’s anyways, so I decided to give them a try!
I started with a base recipe from my Better Homes and Gardens Cookbook , which is really a staple if you do not own one. Instead of wheat flour, I decided to use whole grain organic spelt flour. I also made drop biscuits, instead of rolled and cut biscuits. For those of you that do not know, spelt is an alternative grain to wheat. It still has some gluten in it, but less than wheat. I feel like in our current North American diet we tend to get wayyy to much wheat, and very little of other grains, so it is good to mix it up sometimes! Also, spelt just tastes really yummy! You can buy it at your local health food store, or for those of you that have a Wegmans close by, they sell it too.
These biscuits are really good plain, but I like them best when they are toasted with some butter! I also like them with some jam, or a little bit of honey. In these pictures I am showing them with some of my homemade strawberry jam! Simply Scrumptious!
- 2 cups spelt flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp of baking soda
- 5 tablespoons of butter, cold and sliced into pats
- 1 cup buttermilk
Whisk all of the ingredients except the butter and buttermilk together in a large bowl. If you have a pastry cutter, cut the butter into the flour next. If not, and I do not have one, use a fork to “cut” the butter into the flour. Then work the butter in even more by rubbing it into the flour with your fingers. The goal is to get the butter and flour to form a bunch of crumbs. Stir in the butter milk until all of the ingredients are well combined. Spoon the batter onto a cookie sheet covered with parchment paper. Bake at 450F until the biscuits are lightly browned, or about 12-15 minutes. Enjoy your warm buttery biscuits!
Makes 12 biscuits, WW P+ = 3 per biscuit
 Better Homes and Gardens new Cook Book, (1953 Edition), Author: Better Homes and Gardens