Adapted from The Prairie Homestead


  • 1 cup flour, your choice. (Spelt would work nicely in this recipe, or use half spelt and half unbleached all-purpose.)

  • 3 teaspoons aluminum-free baking powder

  • 1/2 teaspoon sea salt

  • 1 tablespoon Sucanat or other unrefined sweetener

  • 1/4 cup cold butter

  • 1 cup WHEY (You may need slightly more or less, depending on the flour.)


Mix the flour, baking powder, salt, and sucanat together in a large bowl.

Cut in the cold butter until you have pea-sized butter chunks. (Or, try grating frozen butter with a cheese grater and adding the shreds into the flour.)

Add just enough whey to make a heavy, wet dough.

“Knead” the dough lightly- only about 6-8 times-just enough to get everything to stick together. Do not overknead. Pat the dough out on a well-floured surface to approximately one inch thick. Use a floured glass or mason jar ring to cut into circles.

Place on an ungreased baking stone or cookie sheet. I like to leave the edges slightly touching as it makes for a softer biscuit. If you prefer crunchier biscuits, then spread them out a bit more.

Bake in a preheated 425 degree oven for approximately 10 minutes. Cool on a wire rack.

Melissa Martinelli