By using almond flour and whole *sprouted spelt flour, instead of refined white flour, this recipe allows your family to enjoy all the deliciousness of a true Southern-style buttermilk biscuit with increased nutritional value in every bite! A definite win-win!
Another bonus! … As shown above, you can easily use this same recipe to create scrumptious scones! YUM!
*Note: You can use regular whole spelt flour in this recipe in place of sprouted spelt and your biscuits will still turn out great! However, I recommend and use organic sprouted spelt flour for recipes in which soaking just doesn’t yield a good end product. Sprouted flour contains a tremendous amount of beneficial nutrients. For more information, click here.
Biscuit Making 101:
Grandma’s tips to me were to cut my butter into very small pieces and add to the flour for easier incorporation into the flour.
Use a good, sturdy pastry blender to cut in butter as shown. Butter pieces should be no larger than the size of a green pea.
Gently knead the dough a few times. It should not be too moist, but should hold together well, after kneading.
Slightly flour top of dough and roll out to one-inch thick and cut out. Gather scrap dough and knead together and repeat.
A simple heart-shaped cookie cutter is all it takes to make these sweet Honey-Butter Biscuits Made with LOVE!