Buttermilk Biscuits made with sprouted spelt flour

Lately, we've been experimenting with baking our own biscuits.  We need to get brave, find a good conventional yeast free recipe and bake our own loaf of bread, but so far we have stuck to quick breads, like corn bread and smaller servings, like biscuits.

So we started out with someone else's recipe, per usual, and tweaked it a bunch to make it tastier, turning it into our recipe.  We used our favorite sprouted spelt flour from One Degree Organics.  We've shared the recipe in our forth coming recipe book.

We've ditched the traditional round style of biscuit in favor of a rectangular shape, using the pastry cutter to cut the dough into rectangles for baking, lending a pull-apart style to the biscuits we enjoyed.

We rolled them and baked them on unbleached parchment paper from If You Care, ensuring an even bake with a nicely browned bottom.

We enjoyed them with dinner slathered in grass fed butter from Vital Farms although there is a lot of butter already included in the recipe.

The children put honey on top although if I'm eating it sweet, I top it with butter and Crofter's Organic seedless raspberry jelly.