Cook It Yourself ~ Spelt Flour Biscuits That Will Melt. In. Your. Mouth!

spelt biscuitsThese buns will MELT. IN. YOUR. MOUTH! Guilt free but full of flavour! Even if you eat wheat, you will be a believer in spelt after trying these biscuits!  This is a great wheat free way to still get to eat delicious buns. Don’t plan on having leftovers 😉

Take This:
2 cups organic spelt flour
6 tablespoons organic butter
1 tablespoon baking powder
1 teaspoon salt
1/3 to 2/3 cup goat’s milk

Do This:
Set oven to 450F. In a large bowl add flour, baking powder and salt

Mix dry ingredients

Mix dry ingredients

Cut in the butter until it resembles coarse crumbs

Cut in butter until crumbly appearance

Cut in butter until crumbly appearance

Stir in milk slowly just until dough pulls away from the sides of the bowl. Adjust amount of milk as needed.

Add milk slowly & stop when dough separates from bowl

Add milk slowly & stop when dough separates from bowl

Pat dough onto a floured (with spelt) surface until about 1 inch think

Pat down 1 inch thick

Pat down 1 inch thick

Cut into biscuit shape and place on baking sheet

Cut and place onto cookie sheet

Cut and place onto cookie sheet

Bake 12-15 minutes, until bottoms are a wonderful golden brown

Get This:
Yummy buns that are wheat free but you wouldn’t even know it! Melt in your mouth goodness! Don’t plan on having leftovers 😉

They taste even better than they look!

They taste even better than they look!

~with love, Chelsey P

About Chelsey Pear

Chelsey Pear Charm Jewelry Co. Founder & Designer www.ChelseyPear.com
Image | This entry was posted in Recipes and tagged , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s