Recipe courtesy of Kate Snider, Pastry Chef, West Taghkanic Diner
WTD serves these tender biscuits with house-smoked apple jam and salted butter. Spelt gives them an extra-nutty flayer of flavor, but rye, einkorn or whole-wheat flour can be used. Unlike many biscuit recipes, which call for cutting in fat by hand, here the butter is grated. This, and the untraditional addition of heavy cream, allows for a tender crumb and flakiness—the hallmarks of any good, handmade biscuit.
Yields 5 to 6 biscuits
½ cup (4 oz/113g) unsalted butter, cold
1½ cup (180g) cake flour (I recommend White Lily Flour, found in most grocery stores)
1 cup (120g) spelt, rye, or whole-wheat flour
4 teaspoons (15g) sugar
2 tablespoons + 1 tsp (22g) baking powder
1½ teaspoons (4g) salt
½ cup heavy cream
½ cup buttermilk
Preheat oven to 375°. Use a box cutter to grate the cold butter. Place grated butter in the freezer while you measure out the remaining ingredients.
In a large bowl, whisk cake flour, spelt (or other grain), sugar, baking powder, and salt. In a small bowl, combine the heavy cream and buttermilk. Toss the frozen, grated butter through the dry ingredients and gently mix until evenly dispersed. Add the cream and buttermilk and mix until the dough just comes together. It is important to not over mix!
Transfer the dough to a lightly floured surface and knead a few times until the dough comes together and will not fall apart when cutting the biscuits. Roll dough out to about a 1-inch thickness. Cut biscuits into 2½-inch squares and place on a sheet tray lined with parchment paper.
Bake biscuits for 25 minutes, or until lightly browned.