Spelt Biscuits Recipe - Allrecipes.com
Spelt Biscuits Recipe
  • READY IN 22 mins

Spelt Biscuits

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 biscuits Change Servings
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  • PREP

    10 mins
  • COOK

    12 mins
  • READY IN

    22 mins

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 More Reviews

Most Helpful Positive Review
Jan 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!

 
Most Helpful Critical Review
Nov 15, 2011

Going off on all the reviews saying these biscuits are so tasty, I got excited. Now, I've never used spelt flour. Followed the recipe (only reduced the salt like other reviewers said) but I wasn't impressed with the taste. It definitely taste better than whole wheat though but the biscuits taste very, very plain!!!

 
Jan 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!

 
Nov 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.

 
Mar 01, 2010

These were awesome! I used salted butter and then just a shake of sea salt. I find that spelt flour is very soft and I enjoy the gentle crumble these biscuits have. I ate mine hot out of the toaster oven (that's how I cook everything) and loaded them with butter. My 15 month old went crazy over them. I will definitely recomment these to my clients (work as a nutritionist.)

 
Jan 29, 2008

Easy to make, great taste. I only used 1/2 tsp salt, and I used soy milk in place of regular milk. Excellent! Thanks.

 
Apr 09, 2010

These are fantastic hot and fresh out of the oven! I used coconut milk and vegan butter and they turned out absolutely delicious! And spelt doesn't stick to my waist like white and wheat flour so now I can have my biscuit and eat it too! :)

 
Jan 12, 2009

This recipe was a HIT!! for Sunday breakfast. Easy to make and bake and what I did like about these biscuits were that they were not too buttery flavored and heavy for the stoamch. I would defintly do them again.

 

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Nutrition

  • Calories
  • 250 kcal
  • 12%
  • Carbohydrates
  • 29.9 g
  • 10%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 12.7 g
  • 20%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 726 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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