Biscuits and gravy might just be my favorite breakfast meal, but unfortunately (or fortunately?) I have been hard pressed to find a decent version in Austin: not enough gravy, too thick gravy, no sausage (gasp!) in the gravy, too dry biscuits... you get the idea.  I dream of the biscuits and gravy I used to get at Barbec's in Dallas, or at the double-wide-trailer-turned-diner in South Bend.  While I occasionally make my own at home, I have oftentimes been deterred by the thought of making biscuits… until now.  This biscuit recipe from 100 Days of Real Food is almost as easy as opening a can of biscuit dough, and much better for you.  I substituted half spelt flour in my recipe, which resulted in a fluffier and tastier biscuit.  And, although these biscuits are delicious with sausage gravy, I shockingly found myself pushing aside the gravy and reaching for the Sqirl Blueberry and Tarragon jam.  People.  If you have not tried Sqirl Jams you must. do. so. now.  (If you live in Austin you can pick up a jar at Epicerie)                  

Whole Wheat Spelt Biscuits (adapted from 100 Days of Real Food)

makes 8-10 biscuits

Ingredients

1 cup whole wheat flour

1 cup spelt flour 

4 teaspoons baking powder

½ teaspoon salt

4 tablespoons cold unsalted butter

1 cup milk (any kind - I used whole)

Method

1. In a medium sized bowl combine flour, baking powder, and salt. Mix well with whisk or fork.
2. Cut the ½ stick butter into little pea sized pieces and then mix the pieces into the flour mixture.
3. Using a fork, try to mash the butter pieces as you mix it together with the flour until it resembles coarse crumbs. It is okay if the outcome just looks like the same pea sized pieces of butter covered with flour.
4. Then pour in the milk and mix it all together. Knead the dough with your hands 8 to 10 times and then turn out onto a counter or cutting board.
5. Pat it out flat with your hands until the dough is a somewhat even ¾-inch thickness (sprinkle with a little flour if necessary).
6. Turn a drinking glass upside down and cut out biscuit rounds. I have also used shaped cookie cutters (like a heart or star) if you have little ones helping you!
7. Then put them on an ungreased cookie sheet and bake at 450 degrees for 10 – 12 minutes or until lightly browned. 

And now, smother with sausage gravy, or blueberry tarragon jam, or honey butter, or… you get the idea.