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Tuesday, March 19, 2013

BEST SPELT BISCUITS EVER ~ for Type Os

"This recipe is the best spelt biscuit recipe I've ever tried. This is a keeper!" ~ Donna (dlc)

"I have made these biscuits for health nuts and non healthy eaters alike, but there are never leftovers. These are heavier on account of the spelt flour, but the nutty whole grain flavor is divine. Best when served fresh out of the oven, eaten with butter and honey or jam."

I adapted this recipe from the one posted by Joy at: http://allrecipes.com/Recipe/Spelt-Biscuits/Detail.aspx


Makes 6 to 9 biscuits depending on size you choose to make them.

2 cups spelt flour
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold butter, cut into small pieces
2/3 cup almond milk (possibly 1 or 2 T. more)

Preheat the oven to 450 degrees F (220 degrees C). 

In a large bowl, stir together the flour, baking powder and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually stir in milk until dough pulls away from the sides of the bowl. You may need to adjust the amount of milk. Pat out on a floured surface to about 1 inch thick. Cut into biscuits and place on a baking sheet. 

Bake in the preheated oven for 12 to 15 minutes, until the bottoms are golden brown.

VARIATIONS: 
Add 1/2 tsp. garlic powder to recipe.....great to serve with spaghetti, goulash, etc. 

MAKE EXTRA BATCHES & FREEZE TO BAKE LATER: You can also make several "batches" of this recipe at a time. Follow the directions and place them on a cookie sheet and place them in the freezer. When fully frozen, take out the trays and place them in a zipper freezer bag. When you're ready to use them, take them out and use same baking directions as above...no need to thaw them.

3 comments:

  1. Sounds devine...i cant wait to try them. Thanks for the recipe!

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  2. Sounds devine...i cant wait to try them. Thanks for the recipe!

    ReplyDelete
  3. Made these biscuits today for type AB blood, with ghee instead of butter. All the rest was the same. They do not look anything like the picture,. They are not white, but brown like the soelt flour. It was quite crumbly. It was hard to spread anything on them. This was my first time to eat or cook anything with spelt. They weren't too bad.

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