Yogurt and Spelt Flour Biscuits

Ok, ok, I guess I’m a baker now. But I’d like to point out that I am strictly baking savory foods. I do not bake cakes or cupcakes or brownies. I’m afraid of those things – after all, Eric and I could barely keep ourselves from eating this entire batch of biscuits in one sitting; what would we do if it was cake?! We’d be much, much fatter, that’s for sure.

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When I wrote this post – two weeks ago – it was spring. I had quite the paragraph written about how glorious the weather had been. I wore shorts and flip flops to my scuba classes, and ran in a tank top and shorts for the first time.  I received my first bundle of ramps  and already whipped them into a great, earthy pistou – the French version of pesto that does not include nuts or cheese. Then last weekend came, and the 80-degree week gave way 40-degree, rainy nights. Sad. This week continues to get better, but the rain still can’t seem to stay away.

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Anyway, back to these biscuits. Wow, they are good. I think spelt flour might be my new favorite thing – the flavor is so light and it tastes and behaves much the same way as all-purpose flour, so most people won’t even know your biscuits have some nutritional value. They are best straight from the oven, split in half, and slathered with a little butter, but we ate them cold the next day and warmed up in the microwave, too. It all worked.

Yogurt and Spelt Flour Biscuits
adapted from Heidi Swanson’s Super Natural Everyday

1 1/4 cup all purpose flour
1 1/4 cup spelt flour
1 1/2 teaspoons salt
1 tablespoon baking powder
1/2 cup butter (I used Earth Balance spread)
1 1/3 cups plain yogurt (Heidi calls out Greek yogurt; I did not have enough so used half Greek, half regular plain yogurt)

Preheat the oven to 450.

In a food processor, combine the dry ingredients and pulse until well mixed. Cut the butter into small chunks and spread over the top of the dry ingredients. Pulse until “the mixture resembles tiny pebbles on a sandy beach”. Then add the yogurt and pulse until pretty well combined. Don’t worry if it all doesn’t come together; dump the contents onto a clean, floured surface and knead together until all the flour is completely mixed in.

Press the dough into a large square that is approximately 3/4″ thick. Cut out 12 biscuits and place on a baking sheet. Bake for 10 to 15 minutes or until the crust turns golden. Serve immediately with a slab of butter and/or jam.


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Berries & Cream

Is there anything better than a fresh summer strawberry at the peak of ripeness? Our farmer’s market is bursting with fresh blueberries, raspberries, and strawberries (mostly from Michigan, though plenty from Illinois as well). You can also tell when berries are in season – you can buy a pound of strawberries from Stanley’s for less than $2. They’re not locally sourced, but they certainly are cheap.

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I made this rather large berry dessert the same day I made gazpacho. It’s plenty healthy, too, unlike a more traditional berries and cream recipe. Greek yogurt replaces the cream – and while Greek yogurt can be very fatty also, it is still healthier than regular cream due to the presence of the active cultures. And cats love it too!
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To boost the health factor, I ground some flax seeds and used Agave Nectar instead of sugar. It turned out to be light, refreshing, and perfect for a very hot day in July.

Berries & Cream
1 box strawberries
1 box blueberries
1 small cup plain Greek yogurt – Fage is my favorite
1/8 cup flax seeds, ground in mortar & pestle
handful of sliced almonds
drizzle of agave nectar

Wash the berries and chop strawberries into bite-sized chunks. Layer them on a plate, then top with yogurt, almonds, and ground flax. Drizzle with agave to taste.

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