Vegan Spelt Flour Biscuits
Vegan Spelt Flour Biscuits- made with whole grain spelt flour, these vegan biscuits pack in extra nutrition without compromising that classic fluffy texture!
I’m a sucker for a good biscuit. The flaky layers paired with rich buttery flavor. Served with salted butter and jam, they’re about as comforting as it gets in my book. The only problem is, I can never find biscuits that aren’t made with pure white flour, dairy milk and butter.
Don’t get me wrong, I’m all for eating food that provides nothing but calories out of enjoyment (um, hello donuts) but if I can sneak in some whole grain flour without compromising taste or texture then why the heck not?
That’s what I love about Bob Red Mill’s Organic Spelt Flour. An ancient relative of wheat, spelt is naturally lower in gluten compared to the modern day wheat grain. It also happens to have a lighter consistency than whole wheat flour making it perfect for sneaking in whole grain nutrition without sacrificing classic texture and flavor.
Vegan Spelt Flour Biscuits Ingredients
- Spelt Flour- Bob’s Red Mill is my go-to for spelt flour because I love that it’s certified organic and made via traditional stone-ground methods. However, if you can’t find spelt flour you can also use whole wheat pastry flour in its place.
- All-Purpose Flour- Although spelt flour has a delicious flavor on its own, for the sake of texture I recommend pairing it with half all-purpose flour in this recipe.
- Baking Soda, Baking Powder and Salt- Baking soda and powder are both required for proper leavening and rise. I also added salt because the butter I use isn’t overly salty. You may want to adjust the amount of salt depending on how much is in the brand of butter that you choose.
- Vinegar- Acid is required for fluff factor since it reacts with the leavening agents to create rise. White vinegar is my favorite here but apple cider vinegar also works just fine.
- Non-Dairy Milk- I tend to go for higher protein plant milks when I bake as I find they work best for optimum results (for example, soy milk or oat milk) but any kind of dairy-free milk will work in this recipe.
- Non-Dairy Butter- My go-to is Miyokos because I like the flavor and the ingredient list but any kind will work.
How to Make Vegan Spelt Flour Biscuits
I get that homemade biscuits can be intimidating to some but they’re actually super easy to make.
- Whisk together the dry ingredients in a large bowl.
- Work in the cold butter using a pastry cutter or a fork. The flour should take on a crumbly texture once the butter is worked in.
- Pour in the milk and vinegar mixture then stir until a dough forms.
- Transfer the dough to a lightly floured surface. Roll out to about 1-inch thickness then use a biscuit cutter (or the rim of a glass) to cut out circular pieces.
- Brush with melted butter and bake for about 15 minutes.
See? Not too complicated, right? They’re ideal for serving as a side for breakfast or using a topping for savory pot pie which I just so have a recipe for that I plan to share with you very soon. Be sure to keep an eye out for that one!
In the meantime, if you’re looking for more spelt flour recipes, be sure to check these out:
- Healthy Vegan Gingerbread Loaf
- Fluffy Apple Cinnamon Pancakes
- Vegan Spelt Gingerbread Cookies
- Easy Spelt Flour Pizza Dough
- Blueberry Zucchini Oatmeal Pancakes
- The Best Vegan Pumpkin Bread
Vegan Spelt Flour Biscuits
- 1 cup spelt flour, Bob's Red Mill is my favorite
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 tablespoons vegan butter, ice cold
- ½ cup non-dairy milk, plus ¼ cup as needed
- 1 tablespoon white vinegar, or lemon juice/apple cider vinegar
- Preheat the oven to 425°F. Line a baking sheet with parchment paper then set aside.
- In a measuring cup, combine non-dairy milk and vinegar. Whisk together then set aside.
- In a large bowl, whisk together spelt flour, all-purpose flour, baking powder, baking soda and salt. Add margarine and cut it roughly into flour using a pastry cutter, until mixture is the texture of coarse meal. Work quickly so the margarine does not melt. Add milk/vinegar and stir with a wooden spoon until just combined. Careful not to overwork.
- Lightly flour the parchment paper then transfer the dough on top. Using your hands, pat into an oblong shape, about 1 inch thick. Using a lightly floured cookie or biscuit cutter, cut the biscuits out and place them on a baking sheet. Brush the tops lightly with melted butter. Bake for about 12 to 15 minutes, or until they begin to turn golden. Remove biscuits from oven immediately and transfer to a wire rack to cool.
This post was created in partnership with a brand that I have used and loved for years, Bob’s Red Mill. As always, all opinions and text are entirely my own. Thank you for supporting the brands that help make it possible for me to bring you quality content. For more delicious recipes and a coupon for $1.00 off any product, please visit Bob’sRedMill.com.