Sunday, March 06, 2005

Buttery Spelt Biscuits


2 cups white spelt flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, chilled
1 cup buttermilk
1tbsp melted butter

Sift the flour, baking powder, baking soda and salt into a bowl. With a pastry blender cut the butter into the dry ingredients until it becomes coarse crumbs. Make a space in the center. Add the buttermilk. Mix only until it gets moistened and it holds together. Knead the dough on a ligtly floured surface ten times. Roll it to one inch thickness. With a pastry cutter cut into as many two inch circles as you can. Repeat the same process until you use the dough up. Place them on a baking sheet an inch apart from each other. Brush with the melted butter. Bake for 12 to 14 minutes.
About Spelt:
Spelt is one of the first grains to be grown by early farmers originally in Mesopotamia as long as 5,000 BC. It is a distant couisin to modern wheat. Naturally high in fiber and containing more protein and B complex vitamins than wheat, Spelt's protein is easier to digest.It has a tough hull or husk which protects the grain from pollutants and insects, so it allows the growers to avoid using pesticides. Because of its tough husk to be removed white spelt flour still has more nutrients than white wheat flour.