I started making mine with fresh ground spelt flour and fresh cream that I churn into butter so that I not only have the butter, I also have the buttermilk! And when you add that fresh buttermilk, those biscuits take on a very rich flavor and texture. They rise better while baking and they have some flakey layers!
I made this video on my process that will not want to miss...With recipe to follow...
- I skim the cream off the top of my milk to make butter. I used a hand churn but when I am in a hurry, I use my blender, that whips cream into butter in seconds! There is no need to separate the butter from the buttermilk which makes this process so quick and easy! For one regular batch, which would make about 12 large biscuits, you would use about 2 cups of cream. which would yield 1/2 cup butter and 3/4 cups buttermilk.
- If you do not have fresh cream, you can substitute with 3/4 cup milk or buttermilk from the store, and
1 stick of butter softened.
- I add about 2-4 cups of fresh ground spelt flour, you can use whole wheat, all purpose, or even try a gluten free variety of all purpose flour if you so desire! I add enough to make a sticky dough ball.
- 3 teaspoons of baking powder is perfect for one regular batch
- 1/2 teaspoon of salt
You can add butter and jelly for a nice treat or gravy. I made a nice chicken pot pie gravy to ladle over the biscuits for lunch one day. It was really tasty!
Chicken Pot Pie gravy
- 1 pound diced and cooked chicken breast
- 1 small bag of frozen mixed veggies
- 4 cups of milk
- 1 small onion diced
- Season with onion powder, salt, pepper