FRESH MILLED SPELT

BUTTER BISCUITS

WE LOVE A GOOD COUNTRY STYLE ALL- BUTTER BISCUIT OVER HERE. MUST BE FROM OUR YEARS LIVING IN TEXAS. THE BEST BISCUITS ARE FLAKEY, BUTTERY, SALTY WITH A HINT OF ROSEMARY. THIS FRESH MILLED ANCIENT GRAIN BISCUIT IS DELICATE ENOUGH TO EAT ALONE WITH JUST A SPEAD OF HOMEMADE PRESERVES, BUT WILL ALSO HOLD UP AS A SANDWICH LAYERED WITH CHEESY FARM FRESH EGGS AND BACON. WE ADORE THE DEPTH OF FLAVOR FRESH MILLED SPELT ADDS, ELEVATING THE HUMBLE BISCUIT TO NEW LEVELS OF TASTINESS.

SPELT BUTTER BISCUITS

Ingredients (makes ~14–16 biscuits)

500 g The Tiny Deli All-Purpose Flour (≈ 4 cups)
225 g cold unsalted butter, cut into cubes (≈ 16 Tbsp / 2 sticks)
16 g baking powder (≈ 4 tsp)
3 g baking soda (≈ ½ tsp)
10 g fine sea salt (≈ 2 tsp)
360 g raw milk (≈ 1 ½ cups)
5 g lemon juice (≈ 1 tsp)
5 g fresh rosemary, finely minced (≈ 1 Tbsp)
3 g fresh chives, finely minced (≈ 1 Tbsp)

Method:

Prep: Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.

Dry mix: In a large bowl, whisk together flour, baking powder, baking soda, herbs and salt.
Cut in butter: Add the cold butter cubes. Use a pastry cutter or fingertips to rub butter into the flour until mixture resembles coarse crumbs with pea-sized bits of butter.
Add milk: Stir together lemon juice and raw milk. Allow to sit for 2 minutes. Make a well in the center of dry ingredients and pour in the cold milk. Stir gently until dough just comes together (don’t overmix).
Shape: Turn dough onto a floured surface. Gently pat into a rectangle about 2 cm (¾ inch) thick. Fold in half, then pat down again. Repeat 2–3 times for flaky layers.
Cut: Pat dough to ~2.5 cm (1 inch) thick. Use a sharp knife (5–6 cm) to cut biscuits, pressing straight down with gentle force.
Bake: Place biscuits close together on the baking sheet (for softer sides) or spaced apart (for crisper edges). Bake 12–15 minutes until golden brown on top.