Spelt Flour Pumpkin Biscuits
Soft and tender whole grain biscuits made with spelt flour and pumpkin puree.
Servings 6 biscuits
Calories 66kcal
Ingredients
- 1 cup whole spelt flour
- 2 tsp baking powder
- ¼ tsp sea salt
- ¼ cup pumpkin puree
- 2 Tbsp olive oil
- 4-5 Tbsp milk of your choice see Notes
Instructions
- Preheat the oven to 400 degrees.
- Mix the dry ingredients (flour, baking powder, salt) in a large bowl.
- Add in the pumpkin and oil, stirring until the mixture looks 'pebbly'. See photos below the recipe.
- Pour in the milk, stirring until the dough holds together well and is neither too sticky nor too dry. I get this with five tablespoons of milk, but start with four, and add more as you need.
- Lightly flour a surface and pat the dough out into a 1/2 inch thick square.
- At this point, you can get fancy and use a water glass to cut your dough into round biscuits or just cut it with a knife. I shape the biscuits a bit with my hands a bit after cutting.
- Place the uncooked biscuits onto a parchment paper-lined baking sheet.
- Brush them with some melted butter or olive oil, if desired.
- Bake 10-12 minutes until lightly golden.
Notes
Nutrition facts are based on using five tablespoons of unsweetened almond milk. WW SmartPoints: 2
Nutrition
Calories: 66kcal | Carbohydrates: 5.5g | Protein: 1g | Fat: 5.1g | Fiber: 0.7g | Sugar: 0.3g