It was delicious and nestled perfectly onto the fluffy spelt biscuits I whipped up to accompany it. I really love biscuits because they are a 1 bowl in and out kind of recipe, no fuss. That no fuss ends with warm fluffy biscuits- that's a win.
I've been experimenting with spelt flour and loving the results. Spelt is a very old derivative of wheat. A lot of people with gluten allergies can eat it as well. Plus my big win is that where wheat flour can create tough grainy biscuits the spelt flour rose to the occasion and they were nothing but light and fluffy. Plus spelt has a bit of a nutty flavor which I really enjoy.
Spelt Buttermilk Biscuits:
recipe from here
2 cups spelt flour
4 tsp baking powder
1/2 tsp salt
1 tsp sugar
4 tbs cold butter
1 cup buttermilk
1 prehet oven to 425 degrees F
2 in a large bowl mix flour, baking powder, salt and sugar
3 cut in the butter until all the butter is smaller than a pea
4 using a wooden spoon stir in the buttermilk until incorporated
5 on a floured surface knead the dough 10-15 times and roll out to about 1/2" thick. Then fold dough in half, in half again and roll out to 1" thick
6 cut biscuits with a round biscuit cutter or a drinking glass. Roll out remaining dough and cut into more circles
7 place on baking sheet and bake 12-15 minutes.