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I have made these biscuits for health nuts and non healthy eaters alike, but there are never leftovers. These are heavier on account of the spelt flour, but the nutty whole grain flavor is divine. Best when served fresh out of the oven, eaten with butter and honey or jam.
Ingredients
- 2 cups spelt flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons butter
- 2/3 cup milk
Directions
Step 1
Preheat the oven to 450 degrees F (220 degrees C).
Step 2
In a large bowl, stir together the flour, baking powder and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually stir in milk until dough pulls away from the sides of the bowl. You may need to adjust the amount of milk. Pat out on a floured surface to about 1 inch thick. Cut into biscuits and place on a baking sheet.
Step 3
Bake in the preheated oven for 12 to 15 minutes, until the bottoms are golden brown.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 250 | |
| % Daily Value * | |
| Total Fat13g | 16% |
| Saturated Fat8g | 38% |
| Cholesterol33mg | 11% |
| Sodium726mg | 32% |
| Total Carbohydrate30g | 11% |
| Dietary Fiber1g | 5% |
| Total Sugars3g | |
| Protein6g | |
| Vitamin C0mg | 1% |
| Calcium171mg | 13% |
| Iron1mg | 7% |
| Potassium45mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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I really liked this recipe. The texture was very nice. The only problem was the salt measurement, it was extremely salty. I’m guessing 1/2 tsp. or possibly less. I did add about 1/3 cup more flour while kneading a few times, but this is normal for making biscuits. I wouldn’t change anything but the salt. Very simple recipe, I will definitely make these again. Who would of thought using spelt flour could be so good!
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Easy to make, great taste. I only used 1/2 tsp salt, and I used soy milk in place of regular milk. Excellent! Thanks.
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Easy recipe! I used canola oil and Rice Milk. Very good texture. The whole family loved.
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Very nice! After reading other reviews, I too halved the salt, but, to add a little flavour, I used celery salt instead of the regular. I also added 1/2 teaspoon of garlic powder. They came out perfect.
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This recipe was a HIT!! for Sunday breakfast. Easy to make and bake and what I did like about these biscuits were that they were not too buttery flavored and heavy for the stoamch. I would defintly do them again.
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These were delicious! They disappeared quite quickly. As per the advice of previous reviewers, I too halved the salt. Also, I only needed about 1/2 cup of [whole] milk rather than 2/3. Next time, I’m going to have to make a couple dozen.
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I was thrilled to find this recipe. My husband is on a very restrictive diet due to a host of health problems, including a Candida yeast infection. He hasn’t been able to eat any type of bread for months because he can’t have wheat flours or anything with yeast or any type of sugar in it. Spelt is one of the few things he can have. Since he also can’t have any dairy, I substituted the milk with rice milk and used aluminum free baking powder and they are wonderful. I’ve made them twice and will be adding them to our regular diet. Thank you so much for posting this recipe!
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These are really good fresh out of the oven…plenty of butter. I love the nutty taste. They do taste very thick but I like that. My grandma said that she likes them better than regular biscuits because of the nutty flavor of the spelt.
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Excellent – crispy on the outside. My only problem was they fell apart when I tried to split them. I patted them into shape so maybe I didn’t knead enough?
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This recipe was very easy to follow and the biscuits came out great. I increased the recipe by 50%, used small cutters and baked for 9 minutes. Spelt is a much heavier, nuttier flour so don’t expect these to be flaky but they have great flavor!
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I am so glad I found this recipe! My kids love these biscuits, they argue over who gets the last one!
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I am definitely adding this one to my permanent recipe collection. Made the recipe as is, no changes, and it worked out great. I made extra and we used them the following morning for fried egg sandwiches.
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I have never baked with Spelt before and so I was a little leary. This was an easy recipe and tastes really good. I love the nuttiness of the biscuit. This will go great with the corned beef and cabbage dinner I am making for tonight. My 3 daughters loved them also, so this is a plus!
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My son loves these..he’s picky AND wheat free so these are great!!
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I just made these biscuits and the are delicious!! I used almond milk instead of regular milk. Mine turned out the same color as the ones pictured, but they split apart into flaky layers. Not sure why because I expected them to be dense and heavy, but they are light a flaky and we didn’t even need a knife to open them~YAY! We ate them with butter, honey, and both together. Any way you have it~YUUUMMMM! I will ABSOLUTELY make these all the time, and they were so easy.
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I made them with soy milk and otherwise kept the recipe the same. They were tasty right out of the oven with organic honey spread on them but did not stand up well to the freezer. If I make them again I will probably make a half batch since I normally bake just for myself.
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Good for biscuits. They didn’t even crumble when I split them.
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I love anything spelt, I made this and it was soooo good. I even made egg and cheese biscuit with the left over spelt bisciut from the night before. Can’t wait to make it again! A+ recipe.
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These are really good biscuits and this is from someone who isn’t terribly fond of biscuits as a rule. I usually find biscuits dry, rather tasteless and overall unappealing – even when they are nice and fluffy, all that white flour has no real flavour. These biscuits are yummy and actually have flavour which is so nice! This recipe has become a staple for my family. Thank you for the great biscuits!
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Absolutely love these biscuits! Moist and very tasty. Not sure why, but I usually end up with about 9 biscuits.
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Absolutely love these biscuits! Moist and very tasty. Not sure why, but I usually end up with about 9 biscuits.
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These were awesome! I used salted butter and then just a shake of sea salt. I find that spelt flour is very soft and I enjoy the gentle crumble these biscuits have. I ate mine hot out of the toaster oven (that’s how I cook everything) and loaded them with butter. My 15 month old went crazy over them. I will definitely recomment these to my clients (work as a nutritionist.)
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OH BOY this is super easy and i just ate 6 of them by myself (using that 2Tbsp of butter that was the remainder from the stick!) YUM! THANK YOU SO MUCH. we are sensitive to wheat so I am always looking for a good spelt recipe and this is excellent
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These are fantastic hot and fresh out of the oven! I used coconut milk and vegan butter and they turned out absolutely delicious! And spelt doesn’t stick to my waist like white and wheat flour so now I can have my biscuit and eat it too! 🙂
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I had never used spelt flour before I tried this recipe. I had a 2 cup package of it and I wasn’t sure what to do with it. I decided to make these biscuits and I’m so glad I did! I used less than 1/2 tsp salt and would not add more than that next time. I poured in a little more milk than I meant to (still using less than 2/3 cup) and ended up with a very wet dough even after kneading. Since I didn’t have any more spelt flour, I added a few tablespoons of whole wheat. The dough still seemed quite wet to me when I put the biscuits on the pan but they baked beautifully. They have very good flavour even without adding any type of spread (butter, honey, etc). We had ours with tomato soup. Four stars because I reduced the salt. Thanks for the recipe!
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I made these last night. It was my first experience with spelt flour. The first try went bad, I don’t really want to admit why (I forgot the baking powder) so I made it again and added a bit of flaxseed for the nutritional benefits. In previous reviews I was reading that the bisquits are light and fluffy, but mine were still pretty hard (even when I remembered the baking powder). I will have to try it again and tweak the recipie a bit to make them fluffy.
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These biscuits are suprisingly good, and my family loved them. I was expecting a “wheaty” taste, but it is very, very slight and closely resembles a regular white biscuit in flavor and texture. I used buttermilk in place of the milk and they were excellent.
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Excellent. Much better than I was expecting in a whole grain bun. Following other’s advice, I halved the salt and only needed 1/2 a cup of milk. Turned out great.
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These biscuits were wonderful. They were so fluffy and light and easy to make! My husband and I loved them!
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These are now my go-to biscuit recipe. I used 3/4 tsp of salt and felt like that was perfect for our family. I also brushed the tops with butter and right at 10 minutes turned the broiler on and very lightly toasted the tops. They were crusty on top and fluffy inside. They did not rise well, but the taste and consistency more than made up for their appearance. Thank you so much for posting this.
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My first time ever baking biscuits was using this recipe, and I was told that they were professional quality. And of course I enjoyed them myself as well. Simple and delicious; definitely a keeper.
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Great! I tried these and they were fantastic. So easy and very good. My family loved them as well.
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Really easy, very good, though I prefer to double this recipe. Can also be used for sandwiches.
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These aren’t a biscuit that you can eat plain, but with Nutella they are absolutely divine.
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I definitely got more than 6 biscuits from this recipe and I used a large circle cutter. They were decently puffy (make sure you actually roll the dough out an inch thick) and I used soy milk and coconut oil which is thick like butter. I also added Italian herbs and minced garlic to make them more savory and exciting. A good biscuit is one that can be eaten with nothing on it.
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because I used oil instead of butter, these made into drop biscuits! Great taste! They were not as heavy as whole wheat biscuits, and had a great texture. I’ll be making these again!
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super easy and delicious. very crumbly.
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These are the first biscuits I’ve ever been successful at making! These are soooo good! Who knew spelt flour would lend itself to such perfect biscuits? I halved the recipe and it was perfect for our family of four. The texture is wonderful, the taste wonderful (I did cut the salt in half), and so easy! This is my biscuit recipe from now on!
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First time- the last 3 minutes of the spelt biscuits baking, my smoke alarm went off.
Second time- Used less butter. Smoke alarm STILL went off 🙁 they are still too good to resist though!
thanks for sharing -
Going off on all the reviews saying these biscuits are so tasty, I got excited. Now, I’ve never used spelt flour. Followed the recipe (only reduced the salt like other reviewers said) but I wasn’t impressed with the taste. It definitely taste better than whole wheat though but the biscuits taste very, very plain!!!
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Excellent! First time baking with spelt flour, and the biscuits are delicious!
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I really enjoyed these! thankyou 🙂
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I haven’t tried these yet, but the recipe looks good. I just wanted to warn the gentleman who can’t eat wheat that Spelt is in the same family as wheat and does contain gluten, if he needs to avoid this.
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I used unsweetened soy milk and these turned out great. I will be making these for company dessert with fresh fruit and ice cream.
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My husband LOVED these. He had no idea they were made from spelt flour.
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I halved the salt like many others and used Earth Balance vegan butter and soy milk in place of the dairy. They came out perfect. I used a food processor to mix the dry ingredients and butter so they were incredibly quick to make. I also just scooped the batter with a disher and patted it down since I was in a hurry and they were still incredibly flaky without the work of rolling out the dough.
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I had some spelt flour I needed to use up, I always buy too much as the health store is so far away! Going to keep this recipe and play around with it. I could add sugar to make them for strawberry shortcake, add all kinds of herbs, or even just cinnamon and sugar. My best guess on the salt discrepancy is maybe the poster used UNsalted butter and the rest of us don’t? I use salted butter for savory, unsalted for desserts, so that may be why, but I used 1/2 tsp too. Next time I’ll double to have some to freeze.
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Made these biscuits for the first time this morning. I am not a baker but these were easy and delicious.
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They are really light and fluffy. A kind of melt in your mouth biscuit. I just can’t decide if it is too much salt or not as the salt adds a lot of flavor.
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I wanted to try spelt since it is a healthy grain.
I fell over this recipe and thought I would try it since it is so simple.
Made them.
So easy to make!
Excellent!I did not use any salt, as I am trying to lower my salt instake, but they tasted great without the salt.
Highly recommended recipe!
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These were easy to make and tasted great considering they are made from spelt flour! I didn’t tell my family that they were healthy biscuits and they really liked them. I only had almond milk in the house so that’s what I used. Not sure if it was the milk but I needed to add more than the recipe called for and it still almost felt too dry but they baked quite well. I cut the salt in half as recommended and actually used sea salt. I have since made a second time and added a very small drizzle of honey on the top prior to baking and it enhanced the flavour. I would do that again.
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sooo easy. I did it all with my hands (no rolling) and they were fine. I also subbed vegan margarine and Silk brand coconut milk to make them vegan. I put in 1/2 tsp salt as other reviewers suggested. THEY WERE PERFECT. Best biscuits I have ever made. Don’t even need to look for another biscuit recipe. Hubby said they were very tasty and didn’t mind them, even though he is not vegan.
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Loved it used buttermilk very yummy !
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Great taste and great chewy texture. I could eat the entire batch…as with most biscuits, best fresh out of the oven!
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Super easy and very good recipe. I use regular AP flour because i make it in large quantities for our cafe. Also we like a sweeter biscuit to go with our gravy so I use less salt and add sugar. Even if you don’t want a sweeter biscuit I would still use less salt they can be a bit salty if you don’t. This one is definitely a keeper, very good biscuits.
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Great and easy recipe. Thank you.
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Used Pamela’s gluten free bread mix flour instead of spelt and almond milk. Spooned them onto a sheet pan. Turned out great!
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I was looking for a simple tasty biscuit recipe and ran across this one… I am not sure what spelt flour is so I used what I had here in the house and these were wonderful. I would make again! Quick Easy and great with gravy mmmmmm 🙂
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This recipe turned out delicious. My husband said he could eat these every day and he would even give up bread if he could have these! I’m not sure if it’s the kneeding that I did, but I could taste a lot of salt in some and others not so much. May recc reducing salt a tinge.
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Love these! I don’t have a gluten problem, but I don’t like modern wheat, which has been so altered in the past 20some years. I use regular, not light, spelt flour and sift it before measuring. I also use unsalted butter and have cut back the salt to 1/2 teaspoon. The results are light, flaky biscuits. (Bob’s Red Mill is a great source for spelt flour.)
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These biscuits are great and so easy! I thought they tasted a lot like white wheat biscuits. I will be making them from now own!
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I haven’t really made biscuits before, and was looking for something to have with homemade turkey soup. After reading some of the comments I made sure to use unsalted butter in the recipe and they turned out really great. The texture was perfect and they tasted great!
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I give this recipe four stars because I think it should be emphasized that it would be best made with unsalted butter with this amount of salt added. Otherwise, you will probably want to cut down on the salt a bit, for the sake of flavor. Also, I’m not sure that you should go through the trouble to cut these. Mine were much more like drop biscuits, and I followed the ingredients exactly.
All that said, however, I really liked them anyway.
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I crack the spelt in my blendtec and also blend some almonds and water for my own almond “milk” mixture in place of milk. I think they are delish! My family loves them. I also cut the salt in half, otherwise they are pretty salty.
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Just made this for dinner and it was perfect other than next one I will use less salt. I used sprouted flour and they were soft and had a great crust. Will make again. Key is never overwork dough and if you see chunks of butter the better.
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Light and nutty, this recipe is great just the way it is. That being said, the second time I made it I added a sprinkle each of basil, oregano and granulated garlic, along with 1/2 tsp sugar. Once cut out, I brushed them with melted butter and lightly pressed spelt flakes on the tops. I then served them with a little butter and a drizzle of honey. They made a great accompaniment to a bowl of hearty chicken/pumpkin soup. Even the non-biscuit eater in the family loved them and had two.
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These biscuits are very tasty and easy to make. I was surprised how much they rose. I am using a White Unbleached Spelt flour from my health food store. And Almond Milk. Spelt makes great pancakes as well!
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I have not baked these yet; however, the batter is EXTREMELY salty. If the rest is okay after baking, I will definitely cut the salt in half next time and try again.
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These are really good. I grind my own spelt flour from whole spelt berries so mine didn’t look like the picture, but I’m guessing maybe some people use refined spelt flour. They tasted just fine, though I wish I had reduced the salt a bit like others have said. Mine were a bit denser than a typical biscuit, but I am used to that with the whole grain einkorn and spelt that I typically use for bread and everything else. feel I should mention that spelt is in fact wheat (some reviewers sounded like they may not know that.) Important to know if you have celiac or gluten intolerance of some sort. Overall a good biscuit recipe! It’s in my recipe box now.
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I used light spelt flour and followed the recipe exactly. My biscuits came out a little flat and not white like in the picture, but the flavor was great and they were soft and yummy. I made them as a base for chicken pot pie filling–they will be perfect for that! I will be using this recipe a lot!!!
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This is a great recipe for spelt flour, and actually using white or white whole wheat, too. Sometimes I use sour cream for part of the milk for a change. Also, a good way to add your butter is by grating it. It is then already in small particles, no need to cut it in.
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easy and taste amazing. I even let my kids help me.
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These would get a five star rating for taste, but I had to take a star away because they were very dense. Any advice for making them fluffier would be appreciated.
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I added 1 TBS flaxseed meal. These are wonderful. I will def be making again.
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These biscuits worked for my biscuits and sausage gravy, and My family liked them as well. I would have preferred a more moist biscuit if I weren’t pairing it with a gravy however.
I accidentally added a teaspoon of sugar when I was adding the salt and they had a lovely flavor nonetheless . I also added in an extra tablespoon of butter, but had been using the ‘light’ kind and so I’m not sure how much, if any, difference it made. I will be using and tweaking with this recipe because it’s easy! I, too, only used 1/2 cup of milk. I used skim to make it a little lighter when it came to fat content. -
I made a quite a few changes, but turned out quite nicely! Wholesome and flakey! Great with soup we were having.
Doubled the recipe, but instead of 4 cups spelt flour only used three, and replaced the last cup with almond flour. Used margarine instead of butter, and only a couple grindings of ground sea salt. Also threw in 1tbsp pea flour and 1/4 cup tapioca flour, as well as about 1 tsp xantham gum (just happened to have all those on hand). Mixed the dry ingredients. Mixed in 1/2 cup margarine until incorporated. Pre-soaked 1/4 cup ground and added that, then 3/4 cup almond milk. Rolled out between sheets of parchment paper & sprinkled with more spelt flour, fold, repeated several times. Wow, more changes than I realized! Cut out with a cup and placed on parchment paper on a cookie sheet for the full 15 mins. Browned nicely! The ones that started out thicker turned out better (about 3/4 inch raw). -
This is one of those rare recipes, healthy, easy to make, and delicious. I’ve made this twice already, will be making these on a regular basis. I halved the recipe to make four biscuits, worked fine.
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This passed the kid test. Not as heavy as whole wheat biscuits. Light fluffy middle. Took advice of others and cut salt in half. May add more butter next time.
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So good! So flaky buttery yummy! Every family member loves it…. A little too much, 220 calories each yikes!
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Glad I found this!
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I used whole wheat flour because I did not have spelt. You could reduce the salt to 1/2 tsp especially if your butter is salted. They came out great. I’m having these with scrambled eggs. Thanks for the recipe. Happy Halloween!
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i also only cook with spelt flour and loved this recipe, will make for Thanksgiving! ty
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Easy to make and tasty, definitely a whole grain flavor. Not tough at all, and I thought I overmixed in the food processor. Sat kinda heavy in my stomach, though, so I may not be able to digest this grain well.
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Great start for spelt biscuits, after making a few times I made the following changes.
Decrease the salt by about half.
Planning on making 12 biscuits? Why not, it’s not much more work to make a few extra.
Increase the entire recipe (including the new amount of salt) by about half. This will create a thicker moister biscuit.When they’re fresh out of the oven either lightly brush water, or butter on the top to keep the biscuits from getting hard and crusty.
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I make these as drop biscuits and they turn out great!
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I use spelt flour instead of white (wheat) flour, real butter (no margarine), buttermilk, creme of tartar and baking soda instead of baking powder
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Since my family is vegan, I made a few switch outs with the ingredients based on what I had: The butter Coconut Oil
The milk Coconut Milk
And though this is just because I want to be more healthy I switched the regular table salt out with Himalayin Pink Salt. The biscuits turned out great! Despite our last fail a couple of months ago it was a great victory!
(Though it was a little more on the salty side it wasn’t bothersome)
My family really enjoyed it with some Rasberry Perserves, Honey, and Coconut oil. Hope you are successful in your cooking! -
First time making biscuits, and I realized I didn’t have enough butter, so I cut the recipe in half and shifted all dry ingredients. They turned out GREAT! No need to try any other recipe.
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I really really like the recipe. It turns out fabulous every time I make them. I use coconut oil. Delicious
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Turned out salty. Will make again with less salt.
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Thank you so much for this recipe. I made the biscuits this morning for breakfast and they were absolutely delicious. I used 1/2 tsp of sea salt due to previous reviews, I used vegan butter (Earth Balance soy-free) and hemp milk with 1 tsp of apple cider vinegar for that buttermilk appeal. I am looking forward to using this basic recipe to make cinnamon raisin biscuits. Thank you again for taking 5 simple ingredients to create a masterpiece.
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These came out perfectly. I added about two teaspoons of lemon juice to the milk to sour it up a little, otherwise I made no changes. They were flaky, fluffy, and the bottoms were perfectly browned after 12 minutes. I definitely will make them again!
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They taste good, but they certainly don’t look like the picture. They are a bit too salty so when I make them again I’ll cut out the salt and just use the baking powder.
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Great simple recipe for beginners like me!
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Added nutritional yeast.
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I made them this morning. Soooo good. I have been trying to stay away from regular flour so it’s a welcome treat. I used a Tbsp. of salt so it had a cheesy flavour.
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Yes I will make them again. They were good. But your picture of the biscuit was nothing like the real spelt biscuit. Spelt flour is brownish not white but they tasted great!
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Easy to make, everyone loved these, there were no leftovers! Will definitely be making these again. Tasty and wholesome.
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I trippled the recipe, and ended up with 37 biscuits, and used regular white and wheat flour…average of 12 biscuits per batch. Other recipes, I get less…including my mom’s recipe. Love recipes that give more than what I’m expecting.
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simple and delicious. Even works with coconut water in place of milk. Thanks for sharing.
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