I remember when I was a kid, one of my favorite jobs when helping with dinner was cutting biscuits. Part of it was that I always had an affinity for biscuits. It was my favorite bread side dish. Mom would sprinkle some flour on the counter and let me roll out the dough. Then, I would kneel on a chair at the table and take an upside down glass and cut the dough into circles. I liked the uniformity and neatness of the biscuit circles. At first, I would just stick the glass anywhere in the dough, but overtime I learned how to do it as close to the edge as possible so as to not have to roll the dough out so many times. Now, I’d say I’m a biscuit cutter to be reckoned with.
My mother’s health consciousness has evolved over the years, but even back then she would use half white flour and half wheat. Eventually she switched to all whole wheat flour. I still have a special place in my heart for biscuits. So now, I’m taking it a step further by creating a recipe that uses nutrient rich spelt flour instead of wheat.
The good thing about all that childhood biscuit making, is that I’m pretty familiar with how biscuit dough should feel. So, although I couldn’t just substitute spelt flour straight into the biscuit recipe, it didn’t take me very many attempts to get it right. The main difference I noticed was the need for more flour than usual. I first started by doing my mom’s recipe like usual but substituting wheat flour for spelt flour. It was like soup. So I had to increase the flour and decrease the milk a little. This ratio will depend on altitude as well. So, pay attention to the consistency.
I hope you enjoy these biscuits. We certainly did. If you’ve got any littles in the house, maybe let them cut out the dough. You never know what could come of it!