Super Fast Spelt Biscuits


I have a very early riser here – Matty calls for his freedom anytime between 5-6am.  I make pointless efforts to try to get him to fall back asleep with me, and we wrestle with that for about 30 minutes, and then I give up, put on a cartoon for him and start the coffee.  One benefit is that I get a few minutes to collect my thoughts while he is hypnotized by the tv, and contemplate what to make everyone for breakfast.  I, like everyone else, gets in total food ruts making the same thing over and over.

This recent morning, I pulled out a very useful cookbook – Cooks Illustrated The Best Make-Ahead Recipe.   They have a great freezer biscuit recipe which I deployed in advance of Matty’s first birthday party brunch and they were a huge hit.  I used white flour and made a huge batch of salted honey butter and they were definitely the standout of the party.

The cookbook also has a recipe for Quick Homemade Biscuits.  What is interesting about this recipe is they use heavy cream instead of the classic butter/diary combination to provide the richness you look for in a biscuit.  And I love this because it is so much easier to put together with heavy cream.

I made two batches with two different flours – whole wheat pastry flour and spelt flour.  I actually made both batches on the same day because the kids ate all but one of the whole wheat biscuits before the husband woke up and I couldn’t leave him hanging with just one.  That would just be plain mean.

He deemed the spelt ones slightly more crumbly then the whole wheat pastry flour ones.  I felt the spelt were more interesting, bit denser.  Regardless of which flour you choose – I must recommend serving them with a slather of butter, drizzle of honey and sprinkle of maldon or coarse salt.  A little carbohydrate vacation to start your day.

If you can’t find spelt flour in your grocery store, you can easily order it online.  I use it as a substitution for white flour on a regular basis and am rarely disappointed in the results.  I sprinkled the tops of my guys with wheat germ most because I had it on the counter for a batch of granola I was making and it didn’t seem like a bad idea.  But you won’t miss it if you don’t have any around.

Super Fast Spelt or Whole Wheat Biscuits


  • Adapted slightly from Cooks Illustrated The Best Make-Ahead Recipe Cookbook
  • 2 cups spelt flour or whole wheat pastry flour or white flour
  • 2 teaspoons baking powder
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • wheat germ for dusting the tops - optional


  1. Oven to 450.
  2. In a bowl combine flour through salt and whisk together
  3. In a separate bowl, combine heavy cream and vanilla
  4. Stir until it mostly comes together, then dump onto a floured surface.
  5. Knead for a few minutes until it is a cohesive dough.
  6. Pat into a 3/4"-1" high mass.
  7. Use a biscuit cutter or a knife to divide dough into around 8 pieces, give or take.
  8. Place onto a parchment lined tray and bake for 15 minutes.

Biscuit cutting help from the little people

Prettiest biscuit cutter in Brooklyn

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