Use freshly ground spelt flour for a hearty take on the biscuit.
from So Good and Tasty
3/4 cup almond milk
1 teaspoon vinegar
2 1/2 cups spelt flour
4 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into cubes
Preheat the oven to 350˚F.
In a small bowl or liquid measuring cup, combine the milk and vinegar (alternatively you can use buttermilk), set aside.
Sift together the flour, baking powder, and salt. Using your hands, rub in the butter into the flour mixture until you have roughly little pea size bits.
Stir in the milk mixture with a wooden spoon. You should have a shaggy doughy mess, don't worry if it seems dry at this point. Dump everything out onto a clean surface and knead the dough 10-15 times just until all the flour is worked in.
Flatten the dough out into a 1" thick circle and use a biscuit cutter to make neat rounds of dough. Gather together any remaining dough scraps and repeat until you have 8-10 biscuits cut out. Place them on a baking pan and bake for 18-20 minutes. Serve warm.