Photo: Jennifer Causey; Styling: Heather Chadduck Hillegas
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.
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