This one was a fun experiment because it came out really good! The warm ones were the best. They got a little denser when they were cold, but the recipe could be halved if you have a smaller family. In spite of the dark color that comes from spelt flour, these were light and fluffy and just as nice as when I made them with white all purpose flour. I have made them with other combinations of grain flour and they were really dense, not fluffy like these. Of course when I say fluffy they are not going to be like canned biscuits or ultra processed white biscuits, but they were pretty good. My son liked them better than the ones made with white flour which happies me since he is such a picky eater.
The recipe is adapted form Fannie Farmer Cookbook's Buttermilk Biscuits.
Spelt Buttermilk Biscuits
Preheat oven to 425*
4 cups Spelt flour (if fresh ground, use four heaping cups of flour)
1 t Salt
4 t BP
1 T Honey
1 t Baking Soda
1 c Shortening (I use Spectrum palm shortening)
1 - 1 1/3 c Buttermilk
Mix dry ingredients, honey and shortening until crumbly. (I used a mixer but could be done by hand) Add buttermilk until a wet dough ball forms. Drop by spoon fulls onto baking sheet. Makes 9 large biscuits (about English muffin size) or 12-20 smaller biscuits. Bake for 15-25 minutes depending on size. Eat warm!