October 12, 2011
I made a big batch of stew for dinner the other night soon after finishing our chickpea noodle soup. Normally I enjoy soups and stews with a nice loaf of crusty bread; sopping up all the last remaining bits with a shaggy torn piece at the end. This time however, I was craving biscuits. Warm from the oven, flaky, buttery, homey biscuits.
Now, these are not your traditional biscuits in any sense, they are made entirely from spelt flour, but they still have that buttery, slightly flaky characteristic I was craving. So they suited me just fine.
Now that I'm on the topic of breakfast, I'm envisioning serving these alongside scrambled eggs or tofu or maybe making a fried egg sandwich from them as well. Biscuits have so many great uses! Never be afraid to make a double batch, they will always get eaten.
3/4 cup almond milk
1 teaspoon vinegar
2 1/2 Cups spelt flour
1 tablespoon + 1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into cubes
Preheat the oven to 350˚F.
In a small bowl or liquid measuring cup, combine the milk and vinegar (alternatively you can use buttermilk), set aside.
Sift together the flour, baking powder, and salt. Using your hands, rub in the butter into the flour mixture until you have roughly little pea size bits.
Stir in the milk mixture with a wooden spoon. You should have a shaggy doughy mess, don't worry if it seems dry at this point. Dump everything out onto a clean surface and knead the dough 10-15 times just until all the flour is worked in.
Flatten the dough out into a 1" thick circle and use a biscuit cutter to make neat rounds of dough. Gather together any remaining dough scraps and repeat until you have 8-10 biscuits cut out. Place them on a baking pan and bake for 18-20 minutes. Serve warm.