We are reinventing the traditional southern biscuit with a sourdough culture and earthy, aromatic spelt flour for an unforgettable biscuit!
Grate the cold butter or cut into small cubes and place in the freezer while you measure the other ingredients.
In a large bowl, mix the flours, salt, and baking powder together.
Cut the butter into the dry ingredients by using the tips of your fingers to smear them together or use a pastry cutter or fork. The mixture should look crumbly.
Add the yogurt, buttermilk, and sourdough culture. Mix with a spoon (you might need to use your hands too) until the ingredients just come together. Stop mixing after this so you don't over-develop the gluten. The mixture should be messy and not a smooth ball of dough.
Cover with plastic wrap and let ferment in the fridge for at least 3-5 hours or overnight. Overnight is a great solution for a weekend morning breakfast.
When you are ready to bake, preheat the oven to 450 degrees.
Remove the dough from the bowl and lay on a floured surface. Pat it out with your hands in a circle. Flour a biscuit cutter well and cut into biscuits.
Place on a parchment-lined sheet pan and brush the tops with buttermilk. Bake for 14-17 minutes or until the biscuits are set and have a bit of color on top. It's better to under bake them and check one for doneness. Biscuits become bricks if over-baked!!
If you feed your starter everyday, then you want to use the starter that you discard during a feeding for this recipe. If you stall your starter in the fridge, take it out and feed it 100 grams flour, 100 grams water, and 100 grams starter. Let it ferment for 4-12 hours then add 1/2 cup of it to your dough. You don't have to worry about it being really bubbly because we aren't concerned with creating a stable gluten structure.
If you don't have buttermilk, measure regular milk and add 1 Tbsp apple cider vinegar and let curdle or bubble for a few minutes.
For a dairy-free buttermilk, take almond milk (for the best flavor) and add 1 Tbsp. apple cider vinegar and let bubble or curdle for a few minutes.
This recipe calls for mainly spelt flour and a bit of all purpose flour. If you prefer to only eat ancient forms of wheat and not consume all purpose flour, you can substitute the AP flour with your favorite gluten free flour blend. The spelt flour will give the biscuits structure and the gluten free flour will create a tender crumb. I've tried it this way and it works beautifully!