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