SPELT BISCUITS
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.
Provided by Joy
Categories Bread Quick Bread Recipes Biscuits
Time 22m
Yield 6
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 249.9 calories, Carbohydrate 29.9 g, Cholesterol 32.7 mg, Fat 12.7 g, Fiber 1.3 g, Protein 6.3 g, SaturatedFat 7.6 g, Sodium 725.6 mg, Sugar 2.6 g
STRAWBERRY SPELT BISCUITS RECIPE - (4.7/5)
Provided by Kathy_Hester
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees. Oil 2 cookie sheets or line with parchment paper. Stir the apple cider vinegar and vanilla into the soy milk and set aside. This will make it curdle and thicken it. Please note that if you use another milk it may not curdle. Add the flours, sugar, baking powder and salt to a mixing bowl and mix well. Then add in the solid coconut oil (chill it before hand if it's a short summer day.) Cut in the coconut oil with a pastry cutter or 2 large forks. You can also use your food processor. No matter what method you use you want the mixture to look similar to a course corn meal. Pour the soymilk mixture in the dry mixture with the strawberries and begin mixing with a wooden spoon. Spread some extra flour onto a large cutting board, then scrape the dough out and pat the dough about ½ inch thick. Use a cookie cutter or a jam-sized mason jar to cut out the biscuits. Place on the prepared cookie sheet. Gather up the leftover dough and pat in out again and cut out biscuits. Continue this process until all the dough is used. Cook for 12 to 15 minutes until the bottoms of the biscuits are a medium-brown.
STRAWBERRY DROP BISCUITS
Somewhat of a cross between a muffin top and a biscuit, these sweet breakfast treats are foolproof and easy: No rolling or cutting is required, and everything is mixed in a single bowl. They bake up craggy and crunchy on the outside, but are tender once you break them open. The heavy cream adds richness, and the additional water creates just the right amount of steam while baking to keep the biscuits light and fluffy. Salted butter works nicely here, but if you're using unsalted butter, just add 1/4 teaspoon or so of fine salt to the dry ingredients. If you don't have strawberries, feel free to swap in the same amount of fresh blueberries, raspberries or diced stone fruit.
Provided by Jerrelle Guy
Categories breakfast, brunch, snack, pastries
Time 30m
Yield 6 biscuits
Number Of Ingredients 7
Steps:
- Arrange an oven rack in the center of the oven. Heat the oven to 425 degrees. Line a sheet pan with parchment. Set aside.
- Whisk the flour, granulated sugar and baking powder together in a large mixing bowl. Toss the pieces of butter into the flour mixture to coat. Using a pastry cutter or your fingers, work the butter into the flour until the mixture is mealy and small pieces of pea-size butter remain.
- Add the diced strawberries and toss with a fork to combine. Make a well in the center of the mixture and add 4 tablespoons of the heavy cream and 1/4 cup water. Continue tossing with the fork until the dough is just evenly damp and shaggy, being careful not to overwork the dough too much. Add 1 to 3 teaspoons more water, as needed, if the dough is still too dry to work with.
- Drop 6 mounds of dough (each a generous 1/3 cup) onto the baking sheet, leaving at least 1 1/2 inches of space between each mound and gently padding any stray bits of dough back into place as you work. Lightly brush the tops with 1 tablespoon heavy cream and bake until deep golden brown and cooked through, about 15 minutes. Remove from the oven and transfer the biscuits to a wire rack to cool for 5 minutes.
- Add the confectioners' sugar to a small bowl, and whisk in the remaining 1 tablespoon heavy cream, adding more if needed to make a thick icing that is just thin enough to drizzle. Spoon over the warm biscuits; serve warm or at room temperature.
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