Whole-Grain Spelt and Cornmeal Biscuits
Gently pat the dough flat instead of rolling with a rolling pin. Patting preserves all the pockets of fat needed for flaky biscuits, whereas rolling pancakes them into small, dense pucks. Cut the biscuits into squares to avoid any leftover scraps. Spelt flour adds a deep nutty flavor, but you can use white whole-wheat flour if you can't find spelt.