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Spelt Biscuits

Spelt Biscuits

  • Prep

    10 m
  • Cook

    12 m
  • Ready In

    22 m
Joy

Joy

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.

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 250 kcal
  • 12%
  • Fat:
  • 12.7 g
  • 20%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 726 mg
  • 29%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 450 degrees F (220 degrees C).
  2. 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.
  3. Bake in the preheated oven for 12 to 15 minutes, until the bottoms are golden brown.
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Reviews

Carolyn
115

Carolyn

1/21/2008

I really liked this recipe. The texture was very nice. The only problem was the salt measurement, it was extremely salty. I'm guessing 1/2 tsp. or possibly less. I did add about 1/3 cup more flour while kneading a few times, but this is normal for making biscuits. I wouldn't change anything but the salt. Very simple recipe, I will definitely make these again. Who would of thought using spelt flour could be so good!

msoldgoat
73

msoldgoat

1/26/2009

I was thrilled to find this recipe. My husband is on a very restrictive diet due to a host of health problems, including a Candida yeast infection. He hasn't been able to eat any type of bread for months because he can't have wheat flours or anything with yeast or any type of sugar in it. Spelt is one of the few things he can have. Since he also can't have any dairy, I substituted the milk with rice milk and used aluminum free baking powder and they are wonderful. I've made them twice and will be adding them to our regular diet. Thank you so much for posting this recipe!

Burgz
58

Burgz

11/24/2008

Very nice! After reading other reviews, I too halved the salt, but, to add a little flavour, I used celery salt instead of the regular. I also added 1/2 teaspoon of garlic powder. They came out perfect.

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