Strawberry Spelt Biscuits
I believe in making a batch of these biscuits all at once and freezing the rest for later. Make sure to save one or two for the dead of winter to remind you of spring.
- 1 teaspoon apple cider
- 1 teaspoon vanilla
- 1 cup soymilk (or other nondairy milk)
- 1 1/2 cups Bob’s Red Mill whole-wheat pastry flour
- 1 cup Bob’s Red Mill spelt flour
- 1/4 cup coconut sugar or brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup coconut oil
- 1 cup minced strawberries
Preparation time 20mins
Cooking time 35mins
Adapted from canned-time.com
Preheat the oven to 425 degrees. Oil 2 cookie sheets or line with parchment paper.
Stir the apple cider vinegar and vanilla into the soy milk and set aside. This will make it curdle and thicken it. Please note that if you use another milk it may not curdle.
Add the flours, sugar, baking powder and salt to a mixing bowl and mix well. Then add in the solid coconut oil (chill it before hand if it’s a short summer day.)
Cut in the coconut oil with a pastry cutter or 2 large forks. You can also use your food processor. No matter what method you use you want the mixture to look similar to a course corn meal.
Pour the soymilk mixture in the dry mixture with the strawberries and begin mixing with a wooden spoon.
Spread some extra flour onto a large cutting board, then scrape the dough out and pat the dough about ½ inch thick.
Use a cookie cutter or a jam-sized mason jar to cut out the biscuits. Place on the prepared cookie sheet.
Gather up the leftover dough and pat in out again and cut out biscuits. Continue this process until all the dough is used.
Cook for 12 to 15 minutes until the bottoms of the biscuits are a medium-brown.