These biscuits have been served to both health-conscious and unhealthy diners, yet there are never any leftovers. Due to the spelt flour, these are heavier, but the delicious whole grain nutty flavor makes up for it. Best when eaten with butter, honey, or jam right out of the oven.
| Prep Time: | 10 mins |
| Cook Time: | 12 mins |
| Total Time: | 22 mins |
| Servings: | 6 |
| Yield: | 6 biscuits |
Ingredients
- 2 cups spelt flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons butter
- ⅔ cup milk
Instructions
- Preheat the oven to 450 degrees F (220 degrees C).
- In a large bowl, stir together the flour, baking powder and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually stir in milk until dough pulls away from the sides of the bowl. You may need to adjust the amount of milk. Pat out on a floured surface to about 1 inch thick. Cut into biscuits and place on a baking sheet.
- Bake in the preheated oven for 12 to 15 minutes, until the bottoms are golden brown.
Nutrition Facts
| Calories | 250 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 8 g |
| Sodium | 726 mg |
| Sugars | 3 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I like spelt pancakes, and now I can add spelt biscuits to the list. These were quick to make and browned beautifully after 12 minutes. Buttery, with a slight crunch on the outside and a wonderful flavor. I cute the recipe in half as the biscuits were just for me.
Omitted salt, used salted butter, made it in my food processor. I bought spent in an attempt to expose our family to different grains but I didn’t know how to use it. These were tender and flaky and perfect to put anything savory or sweet on
10/10 I used 1/2 tsp salt and salted butter instead of unsalted and replaced the milk with homemade buttermilk. I also used sprouted spelt flour. So good and flaky/crumbly. Will definitely keep making.
Best recipe by far. Have made regular flour and almond flour and almond flour variations and this one is the best. Makes more than 6 biscuits.
I followed the suggestion of so many others and cut the salt in half. The only other change I made was to use a blend of spelt flour and emmer flour (since I did not have enough of the spelt grain ground into flour at the time). I found there to be an unusual flavor in the biscuits, though they looked great! I wondered if maybe it was the baking powder. I do not recall seeing a biscuit call for 1 T. of baking powder. May try this again but decrease the baking powder to see if that was what I tasted.
We really enjoyed this recipe! I added a handful of raisins, used homemade oat milk. Just wrote it on an old fashioned recipe card, and put it in an old fashioned recipe box. Will adjust butter requirements at next baking((veganfamily member).
Made it exactly as written and cut into shapes with a cookie cutter–was easy to do with a small child and very flexible to the manhandling.
I started making this in 2014 for my mother for a dietary cancer program (Budwig). She loved them…we all love them! Slight nutty flavor…buttery. They’ve since been a hit with family and friends!
Absolutely delicious I substituted coconut oil for the butter and it was even more buttery tasting!
Super easy … delicious … takes only minutes to prepare … it’s a favorite !!!
I made these using whole spelt flour, and they turned out perfectly (I had also cut the salt down to 1/2 tsp.). I cut the biscuits out using a round 2 1/4″ diameter jelly jar and made 10 biscuits. If you sprinkle flour over the top of the disk, the cut biscuits remove easily from the jar with a little shake. Thanks for a great recipe!
Used almond milk in place of milk.
simple and delicious. Even works with coconut water in place of milk. Thanks for sharing.
I trippled the recipe, and ended up with 37 biscuits, and used regular white and wheat flour…average of 12 biscuits per batch. Other recipes, I get less…including my mom’s recipe. Love recipes that give more than what I’m expecting.
Easy to make, everyone loved these, there were no leftovers! Will definitely be making these again. Tasty and wholesome.
Yes I will make them again. They were good. But your picture of the biscuit was nothing like the real spelt biscuit. Spelt flour is brownish not white but they tasted great!
I made them this morning. Soooo good. I have been trying to stay away from regular flour so it’s a welcome treat. I used a Tbsp. of salt so it had a cheesy flavour.
Added nutritional yeast.
Great simple recipe for beginners like me!
They taste good, but they certainly don’t look like the picture. They are a bit too salty so when I make them again I’ll cut out the salt and just use the baking powder.
These came out perfectly. I added about two teaspoons of lemon juice to the milk to sour it up a little, otherwise I made no changes. They were flaky, fluffy, and the bottoms were perfectly browned after 12 minutes. I definitely will make them again!