I have written a blog on spelt ( Spelt an Ancient Grain) flour pancakes and waffles (Spelt Bread and Spelt Pancakes). The recipe below is for spelt–potato biscuits because they are easy to make. We don’t eat much bread lately since we are trying to watch our intake of starch, carbs and fat, but I do make biscuits since you can freeze them and just take out 1 or 2 at a time. I hope that you will try them and learn to cook with other kinds of grains like rice, barley, and oats. If you don’t find the flour, get the flakes or grains and put them through the grinder. I hope you will try this recipe. There are so many different kinds of textures and taste out there that you need to try before anything happens.
This recipe makes 12 biscuits
Preheat oven to 425 and lightly spray a baking sheet with nonstick cooking spray and set aside. As an alternative, you can cook this recipe in a Dutch oven. Go to the following site to see how to determine the temperature when cooking with your Dutch oven, (Dutch Oven Cooking with Charcoal).
- 1/1/2 cups white spelt flour
- 1 tablespoon plus 1/1/2 teaspoons nonaluminum baking powder
- Dash of salt
- 1 large potato, cooked, peeled, and mashed
- ¼ cup margarine or butter
- ¼ cup turbinado sugar (or sweetener to your liking)
Place the flour, baking powder, and salt in a 2 quart, and sift together.
Place the potato, margarine, and sugar in a 1-quart bowl and mix.
Cut the potato mixture into the flour mix using a pastry blender. Mix until well blended.
Place the dough on floured board and knead for 1 – 2 minute or until it has a paste like consistency. Using a rolling pin, roll dough until it’s a 1/2 inch thick. Using a biscuit cutter cut into 12 biscuit. Place 1 inch apart on prepared pan and cook for 12 minute until lightly browned. Serve warm.
Sweet Potato Biscuits: Just replace the potato with a cooked sweet potato.
Try baking these in your solar oven, the weather has been hot enough, but watch you don’t burn them.