Tender Spelt Buttermilk Biscuits

Składniki

2 cups (240 g) spelt flour

1 tablespoon baking powder

1 teaspoon baking soda

2 teaspoons kosher salt

4 ounces (115 g) unsalted butter, very cold

1 cup (240 ml) buttermilk, plus more for brushing

Wskazówki

Heat the oven to 425°F (220°C).

Whisk together the spelt flour, baking powder, baking soda, and salt in a large bowl. On the large holes of a box grater, grate the cold butter into the dry ingredients. With your hands, toss the dry ingredients and butter together so the butter is fully distributed.

Pour in the buttermilk, stirring gently to moisten the flour. Turn the dough onto a lightly floured work surface. Press lightly to flatten the dough slightly, then fold it over on itself a couple of times; this will complete the mixing and help create some flaky layers.

Press the dough out until it's about 1 inch (2.5 cm) thick.

Cut out rounds with a 2.5-inch 96.5 cm) cutter, then gently pat the scraps together and cut a final biscuit. (Or press the dough into a rectangle and cut square biscuits with a large knife.)

Arrange the biscuits on a sheet pan and chill for 15 minutes.

Brush the tops lightly with more buttermilk and bake until they are a rich brown, puffed, and no longer doughy in the center (you may need to break one open to verify), 12 to 15 minutes. Cool on a rack until you're tired of waiting, then split and spread with something buttery.

Notatki

I used to make these biscuits using all white flour, but once I was introduced to spelt flour, I made the switch. Because spelt is a type of wheat, it's fairly easy to swap in for white flour, and the flavor of spelt is addictive-nutty, mellow, with the finished biscuit just begging to be topped with some butter and honey, Honey Butter with Bee Pollen (page 307), or Maple Butter (page 307). —Makes eight 3-inch (7.5 cm) biscuits