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  1. Preheat the oven to 400°F.

  2. Stir the flour, baking soda, ascorbic acid and salt together in a mixing bowl.

  3. Blend in the oil with a pastry cutter until the mixture is crumbly. Stir in the water until dough holds together.

  4. Turn the dough out onto a spelt-sprinkled board and knead about 25 times.

  5. Roll or pat the dough out until it's about 3/8" in thickness. With a spelt-dipped biscuit cutter, cut out circles and place on a parchment-lined (or ungreased) baking sheet.

  6. Bake the biscuits for 20 to 25 minutes.

  7. Store any leftover biscuits, well-wrapped, for up to 3 days at room temperature, or freeze for up to a month.

Tips from our Bakers

  • If you want to avoid re-rolling leftover pieces, cut into squares.
  • This recipe is inspired by Allergy Cooking With Ease by Nicolette Dumke.