Reviewed: Dec. 12, 2009

I love anything spelt, I made this and it was soooo good. I even made egg and cheese biscuit with the left over spelt bisciut from the night before. Can't wait to make it again! A+ recipe.

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Ahra1980

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Reviewed: Oct. 25, 2009

Good for biscuits. They didn't even crumble when I split them.

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sportybaker

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Reviewed: Sep. 22, 2009

I made them with soy milk and otherwise kept the recipe the same. They were tasty right out of the oven with organic honey spread on them but did not stand up well to the freezer. If I make them again I will probably make a half batch since I normally bake just for myself.

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CORROZUS

Cooking Level: Intermediate

Home Town: Altona, Manitoba, Canada

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Sep. 20, 2009

I just made these biscuits and the are delicious!! I used almond milk instead of regular milk. Mine turned out the same color as the ones pictured, but they split apart into flaky layers. Not sure why because I expected them to be dense and heavy, but they are light a flaky and we didn't even need a knife to open them~YAY! We ate them with butter, honey, and both together. Any way you have it~YUUUMMMM! I will ABSOLUTELY make these all the time, and they were so easy.

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summerlover

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Reviewed: Sep. 1, 2009

My son loves these..he's picky AND wheat free so these are great!!

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L.Fish

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Reviewed: Aug. 23, 2009

I have never baked with Spelt before and so I was a little leary. This was an easy recipe and tastes really good. I love the nuttiness of the biscuit. This will go great with the corned beef and cabbage dinner I am making for tonight. My 3 daughters loved them also, so this is a plus!

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tonja

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Reviewed: Aug. 3, 2009

I am definitely adding this one to my permanent recipe collection. Made the recipe as is, no changes, and it worked out great. I made extra and we used them the following morning for fried egg sandwiches.

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labella

Cooking Level: Beginning

Home Town: Calgary, Alberta, Canada

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Reviewed: Jul. 11, 2009

I am so glad I found this recipe! My kids love these biscuits, they argue over who gets the last one!

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ldc050607

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Reviewed: Apr. 20, 2009

This recipe was very easy to follow and the biscuits came out great. I increased the recipe by 50%, used small cutters and baked for 9 minutes. Spelt is a much heavier, nuttier flour so don't expect these to be flaky but they have great flavor!

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Carl C

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Reviewed: Mar. 23, 2009

Excellent - crispy on the outside. My only problem was they fell apart when I tried to split them. I patted them into shape so maybe I didn't knead enough?

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healthycooker

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Reviewed: Feb. 21, 2009

These are really good fresh out of the oven...plenty of butter. I love the nutty taste. They do taste very thick but I like that. My grandma said that she likes them better than regular biscuits because of the nutty flavor of the spelt.

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Keri

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Reviewed: 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!

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msoldgoat

Cooking Level: Intermediate

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Reviewed: Jan. 26, 2009

These were delicious! They disappeared quite quickly. As per the advice of previous reviewers, I too halved the salt. Also, I only needed about 1/2 cup of [whole] milk rather than 2/3. Next time, I'm going to have to make a couple dozen.

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ginsoaked

Cooking Level: Expert

Living In: Cape May Court House, New Jersey, USA

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Reviewed: 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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Jessy

Cooking Level: Beginning

Home Town: Elizabeth, New Jersey, USA

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Reviewed: 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.

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Burgz

Cooking Level: Intermediate

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Reviewed: Nov. 4, 2008

Easy recipe! I used canola oil and Rice Milk. Very good texture. The whole family loved.

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lovetobake

Cooking Level: Expert

Home Town: Charlotte, North Carolina, USA

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Reviewed: 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.

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Suezie

Cooking Level: Intermediate

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Reviewed: 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!

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