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.
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.