Spelt Biscuits

"This is my mom's popular biscuit recipe made with spelt instead of wheat. Best eaten fresh; may be frozen."
 
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photo by Bobbiann photo by Bobbiann
photo by Bobbiann
Ready In:
25mins
Ingredients:
6
Serves:
8-9
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ingredients

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directions

  • Mix together dry ingredients; cut in margarine.
  • Add honey and milk; stir well.
  • Turn out onto floured board and knead at least 10-15 times.
  • Flatten dough into (approximately) 9-inch circle; cut into circles with biscuit cutter or large glass. Place on greased or non-stick cookie sheet.
  • Bake in oven pre-heated to 350ºF for 15-20 minutes or until brown.

Questions & Replies

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Reviews

  1. I'm sorry to write a negative review and for perspective, I actually joined food.com just to do so. I don't do it lightly, but in leaving this review I hope to save other's ingredients, time, and frustration.<br/><br/>I am a fairly accomplished home cook and baker, have used spelt flour for over twenty years and am well-versed in the other ingredients and their culinary/baking purposes.<br/><br/>I made this recipe based on the glowing reviews, and unfortunately, I never noticed that all but two people leaving 5 star reviews never actually followed the recipe!! Instead, they all added less liquid, most needed more flour, some made other substitutions or add-ins.<br/><br/>These biscuits were just short of horrible. I followed the directions to the letter and ended up with an extremely wet dough (fine, I'm used to adding more/less flour to adjust for humidity, batch differences etc. but I added well over 1/3 a cup plus liberal amounts on the board).<br/><br/>The rise was not too bad, though with the amount of baking powder one should expect as much. This very same poweder though, led to the next problem I experienced....a pronounced and lingering flavour of baking powder (not pleasant btw). Add to this a rather assertive level of salt, and we have a basic flop of a recipe.<br/><br/>Again, I hate to be so negative, but really, I wasted my time and ingredients -- organic ones at that! (I know, who cares? I do ... $$ down the drain)<br/>I actually came back to the computer to double-check that I had made the correct recipe and that it was the one with all of the glowing reviews...that is when I noticed that nobody actually made the recipe as it is written, despite thanking you for the recipe...what is up with that? <br/><br/>So my point is two-fold:<br/>1) for me at least, this recipe as written was not successful<br/>2) if people are going to leave reviews that basically involve substantial changes to the recipe, how can you give the recipe 5 stars? Or am I missing something? A recipe isn't supposed to be a loose list of ballpark figures and generalities (to be fair this recipe gives exact measurements), esp. in baking. So, when you change things to that degree I don't think you can actually say the you made the recipe in question and as such also can't review it.<br/><br/>Again, sorry for the negative review and the mini rant but I just get frustrated at this kind of thing.
     
  2. Thank you Pente. I just joined Food.com for the first time to "like" your comment. I really appreciate this, as I almost just put this recipe on a menu I'm creating for a client.
     
  3. These are simple to make and healthy. Great texture and flavor. I do wish they would rise more like the ones in her picture but maybe that's because of using spelt flour.
     
  4. I made this recipe exactly as written and it was perfect! I have never used spelt flour before but I’m at my daughters and she had it so I thought I’d give it a try! The biscuits were fluffy and had a lovely taste! I’d make them again any time!
     
  5. I made these for biscuits and gravy. I’ve never made biscuits with spelt flour and warned my family that they were being used as guinea pigs. So glad I took the risk and will make them again and again as we all loved them. Very light and fluffy with a mild flavor. To comment on what others have said, the dough is indeed sticky but I had no problem kneading and just used a drop style method for getting them on the cookie sheet and it worked great. They can easily be re-shaped once they’re on the pan, if desired.
     
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Tweaks

  1. We had a few spelt biscuit recipes we liked, but on a whim I decided to try this. And they were SO Good! My husband said they were the best biscuits ever! I replaced the honey with a TB of OJ concentrate and the butter with olive oil. I decreased the milk to 2/3 a cup as well (but with the OJ concentrate, the liquid was a bit more). It was very wet, but I let it sit awhile then kneaded with lots of flour. Amazing texture, delicious taste! Thanks for giving us our new biscuit recipe!
     

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