A melt-in-your mouth texture will make these a favorite breakfast treat. Experiment with adding basil, dried onion,and oregano for herbed biscuits, or raisins, finely chopped nuts, and orange juice (instead of soy milk) for a sweet version.

1 - 3/4 cups spelt flour
1 tablespoon baking powder (aluminum free)
pinch of salt
1/4 spectrum organic shortening, margarine or butter
1/2 cup milk (soy, oat, rice or other will work)
1/2 teaspoon margarine or butter

Heat oven to 450 degrees. Grease a large baking sheet. In a large bowl, mix together flour, baking powder, and salt. With pastry cutter or knives, cut in shortening until mixture resembles fine crumbs.

Stir in milk until a soft dough forms anda mixture pulls away from the sides of the bowl; do not overmix.

Turn dough out onto generously floured board. Knead gently (about 10 times). Pat doughout to between 1/4 and 1/2 inch thick. Cut with 2-1/2 inch biscuit cutter. Re-roll and cut scraps until remainingdough is used. Place on baking sheet and brush with melted butter/margarine.

Bake biscuits about about 10 minutes or until very lightly browned. Serve warm or at room temperature.

Total Calories per biscuit: 97 Fat: 4 grams
(makes 1 dozen)

From Vegetarian Journal - Jan/Feb 1994

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