So I was baking fish, sweet potatoes and a veggie for supper the other night. I had a dilemma. The meal was missing something. A grain! Of course. We try to eat a lot of meals without grain when possible, but with me being pregnant and all, this was an emergency situation calling for a grain. So I gave in and made one.
I needed something easy and quick. I didn’t have time to make bread, dinner rolls or my french bread. I didn’t have time to boil pasta. The answer? Biscuits! I found a regular recipe, took 2 minutes to modify it, whipped them up and wa-la, we had a grain complete meal. Add lots of real butter and a short, fat glass of raw milk and mmmmmmm-mm-MMmmm. 😉
Here’s some pictures to get you salivating. Or at least interested. 😉
- 3 c organic white spelt flour (or regular spelt, depending on your preference)
- 4 tbsp organic maple sugar
- 2 tbsp xylitol (you can omit for regular biscuits, add for shortcake or for sweeter biscuits)
- 1/2 tsp Real Salt
- 4 tsp baking powder
- 1/2 tsp cream of tartar
- 3/4 c butter cold
- 1 tbsp sour cream (cultured, not pasteurized) (heaping)
- 1 c raw milk (or unsweetened coconut/almond milk)
- Combine all the dry ingredients.
- Use a pastry blender to quickly cut in the (very cold) butter. You want your butter to be about the size of chickpeas.
- Add the milk and sour cream and mix just until combined.
- Flour a clean surface and cut out biscuits to desired size, shape and thickness. Snack on dough. Mmmmm...
- Bake in preheated 400 degree oven for 10-15 minutes, depending on the size and thickness you choose. Keep a close eye after 10 minutes, as they brown quickly once done. Enjoy! 🙂
One of the very best things about spelt is you can sub other ancient grains, or regular wheat 1 for 1 with it. Read 'my food beliefs' as to why we don't use regular (GMO) wheat. I like other ancient grains, but always find spelt to work the best. 🙂 Feel free to experiment, and please share your results with us!
Adapted from Mom on Time Out