I found the following recipe for buttermilk biscuits:
mix 2c flour, 1tsp salt, 1Tbsp baking soda cut 6Tbsp cold butter into mix add 1c buttermilk pat and fold on floured surface, cut into round biscuits and put in oven
The first time I made it, I used plain white flour. The buttermilk made it wet, but not overly so - it became a very sticky dough.
I recently tried again, but this time I used spelt flour instead. The mixture was significantly "wetter" after adding the buttermilk - so much so that I added some (wheat) flour on top to try to get it to what the previous batch was like. They also didn't rise as much when baked.
What explains the difference? My theory is that spelt has less gluten, so the dough didn't hold the CO2 as well when baking. But does this also explain why the batter was so much "wetter" with the same quantities of flour and buttermilk?