Food recipes
Spelt Biscuits
Spelt Biscuits Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table shortening confectionery, coconut (hydrogenated) and or palm...
Spelt Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
water, bottled, generic
Directions:
Preheat the oven to 375F.
Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
Pour the oil and hot water into the dry ingredients and mix with a rubber spatula until fully combined and a dough is formed.
If the batter is dry, add more hot water, 2 tablespoons at a time, until the dough is sticky.
Dust the counter with spelt flour.
Place the dough on the prepared surface and drag it through the flour.
Pat the dough gently until it is 1 inch thick.
Using a 3-inch round cookie cutter, cut out biscuits and arrange them on the prepared baking sheet, leaving 1 inch between the biscuits so they can spread.
Brush each with oil and sprinkle with salt.
Bake the biscuits on the center rack for 8 minutes, rotating the sheet 180 degrees after 4 minutes.
The finished biscuits will have a golden, flaky crust.
Let the biscuits stand on the sheet for 5 minutes before serving.
Cool completely and store in plastic wrap at room temperature for up to 2 days.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
water, bottled, generic
Directions:
Preheat the oven to 375F.
Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
Pour the oil and hot water into the dry ingredients and mix with a rubber spatula until fully combined and a dough is formed.
If the batter is dry, add more hot water, 2 tablespoons at a time, until the dough is sticky.
Dust the counter with spelt flour.
Place the dough on the prepared surface and drag it through the flour.
Pat the dough gently until it is 1 inch thick.
Using a 3-inch round cookie cutter, cut out biscuits and arrange them on the prepared baking sheet, leaving 1 inch between the biscuits so they can spread.
Brush each with oil and sprinkle with salt.
Bake the biscuits on the center rack for 8 minutes, rotating the sheet 180 degrees after 4 minutes.
The finished biscuits will have a golden, flaky crust.
Let the biscuits stand on the sheet for 5 minutes before serving.
Cool completely and store in plastic wrap at room temperature for up to 2 days.