These are awesome biscuits — crisp on the outside, but on the inside flaky, soft, and melt-in-your mouth good. B. took her first bite and then said, “Mom, this just crumbles all over my mouth.” (That was how she described the melting.) I can imagine this dough being the basis for cookies, scones, and other pastries.
These divine biscuits were inspired by Kimi at The Nourishing Gourmet. She starts with whole wheat pastry flour and soaks the dough (sans baking soda, baking powder and salt) overnight.
Since I love spelt so much and since we’ve been successfully sprouting it for gluten-sensitive members of the family, I use sprouted spelt in them. This means the soaking time can be skipped entirely, as the sprouting does the soaking’s job.
If you don’t have sprouted spelt flour, use whole wheat pastry flour (but use 2-1/2 cups) or unsprouted spelt flour. For soaking instructions, visit the original recipe at The Nourishing Gourmet.
- 2-1/4 cups sprouted spelt flour (cannot be warm from grinding or will melt the coconut oil)
- 1/2 teaspoon baking soda
- 1-1/2 teaspoons baking powder
- 3/4 teaspoon sea salt
- 6 tablespoons unrefined, virgin coconut oil, chilled if liquefied at room temp (like during the summer)
- 3/4 cup raw milk, coconut milk, or nut milk (or even water)
- 1 tablespoon raw apple cider vinegar (or lemon juice)
Preheat the oven to 45o degrees.
In a mixing bowl, combine the flour, baking soda, baking powder and sea salt. Add the coconut oil, then cut it into the flour using a pastry cutter or a fork, until the pieces of oil are the size of peas or smaller. Add the milk (or water) and vinegar. Mix lightly with a wooden spoon to barely combine the ingredients. Don’t overmix!
Transfer the dough to a clean, floured surface and roll into a rectangle about 1/2″ thick. Using a knife or pizza cutter, cut into 2″ squares.
Transfer squares to an oiled cookie sheet, leaving space between. Put sheet in oven. Bake for 8 to 10 minutes, until golden brown. Transfer to drying rack. Eat! (Try to save some for later, if you can. 😉 )
Variation: Sprouted Spelt Scones
This post is part of the Un-Processed Food Carnival at Kitchen Stewardship.
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