* Exported from MasterCook *
Biscuits, Spelt
Recipe By :King Arthur Flour Co.
Serving Size : 12 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups spelt flour -- (198g)
1 teaspoon baking soda
1/4 teaspoon ascorbic acid
1/2 teaspoon salt
1/4 cup vegetable oil -- (50g)
1/2 cup water -- (113)
Spelt is an ancient strain of wheat that lends a slightly sweet and
nutty flavor to baked goods. It's used in many recipes as a blend
with wheat for strength, but on its own, spelt makes a delicate
biscuit, pie dough, or cookie.
PREP: 20 mins.
BAKE: 20 mins. to 25 mins.
TOTAL: 40 mins. to 45 mins.
Preheat the oven to 400F.
Stir the flour, baking soda, ascorbic acid and salt together in a mixing bowl.
Blend in the oil with a pastry cutter until the mixture is crumbly.
Stir in the water until dough holds together.
Turn the dough out onto a spelt-sprinkled board and knead about 25 times.
Roll or pat the dough out until it's about 3/8" in thickness. With a
spelt-dipped biscuit cutter, cut out circles and place on a
parchment-lined (or ungreased) baking sheet.
Bake the rolls for 20 to 25 minutes.
Store any leftover rolls, well-wrapped, for up to 3 days at room
temperature, or freeze for up to a month.
Source:
"<www.kingarthurflour.com>"
S(Internet Address):
https://www.kingarthurflour.com/recipes/spelt-biscuits-recipe
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 105 Calories; 5g Fat (43.9%
calories from fat); 2g Protein; 13g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 194mg Sodium. Exchanges: 1 Fat.
NOTES : 2017 - 1123