We ate a lot of botan white rice in our home growing up.  My dad had served a mission in Taiwan and loved to cook stir-fry and other Asian delights.  When we went out for dinner, 85% of the time it was to a favorite Chinese Restaurant; usually one owned by my dad’s client.

About once a week though, we’d make buttermilk biscuits: my absolute favorite.   Mom would have us pick out our favorite cookie cutters to cut the biscuit shapes.  There was a star an apple, a heart, and some animals.  I think one of the reasons I loved the buttermilk biscuits was cutting out the fun shapes.

Usually I use almond milk when making biscuits, but I was feeling nostalgic for my mom’s cookie cutter buttermilk biscuits.  There is something rich about the buttermilk that the almond milk simply cannot replace.  “So why not try coconut milk,” I asked myself.  After all, it is also rich and a bit sweet.  I’m glad we did, I loved them, and like their momma, the kiddos loved using the cookie cutter to shape the biscuits.  🙂

coconut milk spelt biscuits

2 c spelt flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 stick butter
¾ c coconut milk

Combine all ingredients in mixer without over mixing.  Roll out dough between parchment paper and cut out with cookie cutters at ½ inch thickness.  Bake at 450 for about 10 minutes.

Makes about a dozen biscuits.

Enjoy!

What nostalgic dish/menu have you been craving lately?

p.s. don’t forget to leave a comment here for a chance to win janice’s “broadhead pond” painting.