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Whole-Grain Spelt and Cornmeal Biscuits

Whole-Grain Spelt and Cornmeal Biscuits



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Yield

Serves 16 (serving size: 1 biscuit)

Gently pat the dough flat instead of rolling with a rolling pin: patting preserves all the pockets of fat needed for flaky biscuits; rolling pancakes them for small, dense pucks. Cutting the biscuits into squares rather than stamping out rounds solves two issues in one: squares mean no leftover scraps, which bake flatter when rerolled. You also entirely avoid the twisting motion of using a cutter that can also lead to flat biscuits. Spelt flour lends a deep nutty flavor to the biscuits and an extra dose of whole grains; cornmeal adds texture. You can use white whole-wheat flour if you can’t find spelt.

Ingredients

  • 11.25 ounces spelt flour (about 2 1/2 cups)
  • 2 ounces whole-grain cornmeal (about 1/2 cup)
  • 2 1/2 tablespoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup chilled unsalted butter, cut into pieces
  • 1 cup fat-free buttermilk

Nutritional Information

  • Calories 149
  • Fat 6.6g
  • Satfat 3.7g
  • Monofat 1.5g
  • Polyfat 0.3g
  • Protein 4g
  • Carbohydrate 18g
  • Fiber 3g
  • Cholesterol 15mg
  • Iron 1mg
  • Sodium 305mg
  • Calcium 133mg
  • Sugars 0g
  • Est. added sugars 0g

How to Make It

Step 1

Preheat oven to 450°F.

Step 2

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, baking powder, baking soda, and salt in a bowl, stirring with a whisk. Cut butter into flour mixture using a pastry blender or 2 knives until mixture resembles coarse meal. Stir in buttermilk just until combined.

Step 3

Turn dough out onto a lightly floured surface. Knead 2 to 3 times or until dough comes together. Pat dough into a 10- x 8-inch rectangle; cut into 16 squares. Place biscuits 2 inches apart on a parchment paper-lined baking sheet. Bake for 10 to 12 minutes or until browned.


Watch the video: Spelt Flour Bread Recipe Using a Levain Starter (August 2022).