Biscuits

In a small mixing bowl, whisk together for 2 minutes:
          2 c. Summers  Sprouted Spelt Flour
          3 tsp. baking powder
          1 tsp. Sucanat (if you want a liquid sweetner, add it with the yogurt)
          1/2 tsp. salt (optional)
 Cut in 1/3 c. frozen or ice-cold butter. You can use a pastry blade or
          two knives or forks. You want the mix to be even, with tiny flakes
          of butter covered with a coating of flour. This will make the
          biscuits light and flaky. The bigger the balls of butter the bigger the
          ‘holes’ will be in the cooked biscuit, so get the size of the butter
          flakes as even as possible.
  Add and mix lightly:
          7/8 c. yogurt (you can use any liquid)
  Turn out onto a floured cutting board and knead for 1 minute.

  Roll out or knead until the dough is about 1/2 to 3/4 inch thick. Cut the
          dough with a pastry cutter (I like to use a canning jar ring). Arrange
          the biscuits close together in a greased baking pan, cookie sheet or
          pie pan.
  Bake for 12-15 minutes at 400-450 degrees.

Biscuits

Ingredients
  

  • 2 c Summers Sprouted Spelt Flour
  • 3 tsp baking powder
  • 1 tsp scant (if you want a liquid sweetener, add with the yogurt)
  • 1/2 tsp salt (optional)
  • 1/3 c frozen or ice cold butter
  • 7/8 c yogurt (you can use any liquid)

Instructions
 

  • In a small mixing bowl, whisk together for 2 minutes:   2 c. Summers  Sprouted Spelt Flour  ,  3 tsp. baking powder , 1 tsp. Sucanat (if you want a liquid sweetner, add it with the yogurt),  1/2 tsp. salt (optional)
  • Cut in 1/3 c. frozen or ice-cold butter. You can use a pastry blade or  two knives or forks. You want the mix to be even, with tiny flakes of butter covered with a coating of flour. This will make the  biscuits light and flaky. The bigger the balls of butter the bigger the  'holes' will be in the cooked biscuit, so get the size of the butter  flakes as even as possible.
  • Add and mix lightly:  7/8 c. yogurt (you can use any liquid)
  • Turn out onto a floured cutting board and knead for 1 minute.
  • Roll out or knead until the dough is about 1/2 to 3/4 inch thick. Cut the dough with a pastry cutter (I like to use a canning jar ring). Arrange   the biscuits close together in a greased baking pan, cookie sheet or pie pan.
  • Bake for 12-15 minutes at 400-450 degrees.
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