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Whole-Grain Spelt and Cornmeal Biscuits

Photo: Jennifer Causey
Active time 15 mins
Total time 25 mins

Serves 16 (serving size: 1 biscuit)

Gently pat the dough flat instead of rolling with a rolling pin: patting preserves all the pockets of fat needed for flaky biscuits; rolling pancakes them for small, dense pucks. Cutting the biscuits into squares rather than stamping out rounds solves two issues in one: squares mean no leftover scraps, which bake flatter when rerolled. You also entirely avoid the twisting motion of using a cutter that can also lead to flat biscuits. Spelt flour lends a deep nutty flavor to the biscuits and an extra dose of whole grains; cornmeal adds texture. You can use white whole-wheat flour if you can’t find spelt.


  • 11.25 ounces spelt flour (about 2 1/2 cups)
  • 2 ounces whole-grain cornmeal (about 1/2 cup)
  • 2 1/2 tablespoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup chilled unsalted butter, cut into pieces
  • 1 cup fat-free buttermilk

Nutrition Information

  • calories 149
  • fat 6.6 g
  • satfat 3.7 g
  • monofat 1.5 g
  • polyfat 0.3 g
  • protein 4 g
  • carbohydrate 18 g
  • fiber 3 g
  • cholesterol 15 mg
  • iron 1 mg
  • sodium 305 mg
  • calcium 133 mg
  • sugars 0 g
  • Est. Added Sugars 0 g

How to Make It

  1. Preheat oven to 450°F.

  2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, baking powder, baking soda, and salt in a bowl, stirring with a whisk. Cut butter into flour mixture using a pastry blender or 2 knives until mixture resembles coarse meal. Stir in buttermilk just until combined.

  3. Turn dough out onto a lightly floured surface. Knead 2 to 3 times or until dough comes together. Pat dough into a 10- x 8-inch rectangle; cut into 16 squares. Place biscuits 2 inches apart on a parchment paper-lined baking sheet. Bake for 10 to 12 minutes or until browned.