Spelt Sourdough Milk Kefir Biscuits

A great, versatile biscuit recipe from our friend Ellie Markovitch of Story Cooking

Breakfast sandwich, strawberry shortcake, dinner biscuit, butter and jam, cheese and antipasto – who doesn’t love a biscuit!?!


1 3/4 cups Maine Grains Organic Spelt flour
1 tbsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 tsp sugar (optional)
8 tbsp of fat - unsalted butter cubed
3/4 cup sourdough starter cold - unfed/discard from the fridge
2 tbsp milk kefir - and a bit more for brushing the top of the dough before baking
Variation: 1 cup Maine Grains Organic Spelt, 1/2 cup Maine Grains Sifted AP & 1/4 cup Maine Grains Organic Cornmeal


  1. Mix flour, baking powder, baking soda, salt and sugar (if used)
  2. Cut butter into mixture to create pea sized mixture 
  3. Pour cold discard into flour mixture and stir
  4.  Drizzle in the milk kefir and create a ball, without overmixing
  5. Turn the dough out onto a floured surface. Press down into a square, cut pieces and then stack onto each other, pressing back into a square to create layers – rough lamination
  6. Press it all back into a square and stamp the biscuits using a biscuit cutter
  7. Place the biscuits into the freezer for 15 minutes to chill the butter before baking
  8. Take out of the freezer, brush with milk kefir 
  9. Bake 450 degree oven for 15 minutes or til golden
  10. Try and wait for them to cool a bit before eating!


Course: Breakfast, Main Dish, Side Dish, Snack