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
Est. added sugars 0g
How to Make It
Preheat oven to 450°F.
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.
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.