Basic Biscuits Sunday, Mar 3 2013 

Breads and Recipes and Spelt and Wheat and Whole Grains and With-a-twist , , , AnneJisca 7:21 am

IMG_1376I really like my other biscuit recipes, but I’ve been trying a few new recipes from the “More with Less” cookbook, as I’m thinking it’s one of the only two cookbooks I’ll be bringing with me to Africa. I LOVED this biscuit recipe! I am most definitely going to keep doing this one instead of my other ones now. 🙂

One day, my oldest wanted a hot dog in a hot dog bun for lunch. Since I don’t usually have hot dog buns on hand, and I was out of regular bread (which we fold to make a hot dog “bun”), him and I made this biscuit recipe together and shaped the dough into logs. Then, after they were cooked, we cut a “U” shape on the top and created a quick hot dog bun. Worked for him! 🙂

Basic Biscuits

2 cups flour*
3 tsp baking powder
1/2 tsp salt
1/4 cup shortening
3/4 cup milk/kefir

Mix flour, baking powder and salt. Cut in shortening. Mix in milk/kefir until soft ball forms. Knead gently 20-25 times. Roll or pat dough to 1/2″ thick and cut. Place on ungreased cookie sheets and at 425F for 10 minutes.

Cheese biscuits: Add in 1 cup grated cheese into flour mixture, before cutting in shortening. Increase milk to 1 cup.

* I do 1 1/2 cups whole grain (wheat/spelt), and 1/2 cup white. Or half white, half spelt.

 

Pineapple Biscuits Monday, Feb 11 2013 

Breads and Recipes and Spelt and Whole Grains and With-a-twist , , , AnneJisca 7:38 am

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Spelt Pineapple Biscuits

2 cups flour (I used 1 1/2 cup spelt, 1/2 cup white)
3 tsp baking powder
1/2 tsp salt
2 Tbsp sugar
1/4 cup butter/margarine
1 egg
1 cup crushed pineapple, undrained

Mix together dry ingredients.
Cream sugar and butter together. Add the egg. Beat well, and stir in the pineapple. Add dry ingredients to the creamed mixture and stir just enough to moisten flour. Drop by heaped Tablespoon fulls on greased cookie sheet. Bake at 400F for 10-12 minutes until the bottom is lightly browned. Serve with butter, honey, or maple syrup!

Recipe is an adaptation from a recipe from More with Less cookbook.

 

Pumpkin Wheat (or Spelt) Biscuits Wednesday, Sep 14 2011 

Breads and Breakfast and Recipes and Side Dishes and Spelt and Wheat and Whole Grains and With-a-twist , , , , AnneJisca 7:22 am

I had some pumpkin to use up, so I googled for a whole grain recipe and came across this one. I made them. We ate them. I mean, we ate them ALL. Between Josiah and I. The two of us ate the entire batch! LOL! Yeah, they were that good. I bake a lot (as you know if you’re following me on here!) and these were the best biscuits I have ever made, or eaten. I’ll definitely be making these again. And again. And again. Try them. 😉

This recipe is made gluten-free on here, so be sure to check it out if you’re gluten-free!!

Pumpkin Wheat (or Spelt) Biscuits

1 1/2 cups wheat or spelt (I used spelt)
3 1/4 tsp baking powder
1/2 tsp salt
1 Tbsp sugar
1/3 cup milk
3/4 cup mashed/pureed pumpkin
3 Tbsp butter

Mix dry ingredients. Cut in butter until the butter is pea-sized chunks. Add pumpkin and milk and stir well. Roll out 1/2″ thick, and cut into circles, using a biscuit cutter, or cup. (Alternatively, you can the lazy version like me and just pat them into circles on the greased cookie sheet.) Place them on greased cookie sheets. Bake them 10 minutes at 375F, or until golden brown.

 

Whole Wheat Biscuits Wednesday, Sep 7 2011 

Breads and Breakfast and Recipes and Side Dishes and Wheat , , AnneJisca 9:06 am

I didn’t quite master the ‘layers’ in this biscuit, but they still tasted great! They were very moist and easy to make. We ate them for breakfast with my homemade pear jelly. I will definitely make these again!

I had ground my wheat a bit coarser than usual, which gave these biscuits a nutty multigrain-like texture. I think that’s why the layers didn’t work, but it was still a good whole wheat biscuit! We used our leftovers to make mini grilled cheese for lunch. 🙂

I used 3/4 Tbsp of regular salt (instead of the kosher salt). I haven’t made them with spelt flour, but I’m quite certain it would work great! Just remember to add a tab extra flour when using spelt. Enjoy!

 

Spelt Biscuits Wednesday, Aug 31 2011 

Breads and Recipes and Spelt and Whole Grains and With-a-twist , , AnneJisca 7:40 am

I love spelt. It takes a bit of getting used to, as it makes a softer dough, you need to use a bit if extra flour (or less oil), but once you start getting used to it, it’s great! I replaces white flour so much better than wheat. The taste is very similar to wheat, so no one would know it’s not! I love spelt. And I loved these biscuits! Biscuits is my go-to food when I’m out of bread and want some quickly to go with supper. 🙂

This recipe is from Passionate Homemaking, scroll down her page to get to the original recipe.

 

Spelt Biscuits

7 cups spelt flour
6 tsp baking powder
2 1/2 tsp salt
1 1/2 cups butter
2 cups buttermilk/kefir

Mix dry ingredients, cut in butter and stir in buttermilk. Put 1/8 cup of olive oil in the bottom of a 13×9 pan (you will probably need two pans). Pour flour on counter, and pat out 1 inch thick. Cut out with glass cup that is floured. Dip in oil, top and bottom. Put them close together in pan.* Bake at 400 for 18 minutes.

Makes 22-30 biscuits, depending on size!

*I used a tablespoon and dropped the dough on greased cookie sheets.