kamut biscuit recipe
Quite good, full-flavored and not heavy.
Adapted from Quick Drop Biscuits recipe in Joy of Cooking:
1 c kamut flour
1-1/4 tsp baking powder** (see recipe below)
1/4 tsp finely ground sea salt
3 tbsp cold unsalted butter, cut into pieces
3/4 c Gerolsteiner sparkling mineral water
Whisk together thoroughly first three ingredients.
Cut butter into dry ingredients with a pastry blender until butter
pieces are no bigger than a pea.
Add sparkling mineral water.
Mix until the dry ingredients are well moistened.
Batter should be moist and sticky but not smooth.
Use a teaspoon to form walnut-sized scoops of batter; use another
spoon to scrape the batter onto the baking sheet, spacing about 1-
1/2 inches apart.
Bake about 12 minutes.
Drizzle additional melted butter over the tops.
Serve hot.
**baking powder recipe
2 tsp. cream of tartar
2 tsp. arrowroot
1 tsp. baking soda (no rating)
Sift together the cream of tartar, arrowroot and baking soda to mix
well. Store in an airtight container.
NOTE: For best results, make only small batches and use within a
reasonable amount of time. Be sure to use fresh baking soda.