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Sprouted Spelt Biscuits

Sprouted Spelt Biscuits

2 C. PureLiving Sprouted Spelt Flour
4 tsp. aluminum-free baking powder
1/2 tsp. Shiloh Farms Himalayan Pink Salt
1/4 C. cold unsalted butter, cut into 1/4" cubes
1 C. buttermilk (can substitute soy or almond milk)
2 tsp. Shiloh Farms Raw Alfalfa Honey or natural sweetener of choice (optional) 


1. Preheat oven to 450°
2. In large bowl, whisk together flour, baking powder, and salt; using hands or pastry cutter, incorporate butter into flour mixture until it reaches the consistency of coarse sand
3. If using honey or other natural sweetener, combine it with buttermilk in a separate bowl; add liquid to flour-butter mixture and stir until just combined (do not overmix)
4. Turn dough out onto lightly floured surface and knead 10-12 times; pat into 1"-thick round, then use biscuit cutter (or inverted drinking glass) to cut into 8 biscuits, reshaping scrap dough as needed
5. Arrange biscuits on baking sheet lined with parchment; bake 10-12 minutes or until golden brown

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