Ingredient: cream of tartar

Molasses Crinkles

Molasses Crinkles
Print Recipe
Servings Prep Time
4 dozen 10 minutes
Cook Time Passive Time
10-12 minutes 1 hour
Servings Prep Time
4 dozen 10 minutes
Cook Time Passive Time
10-12 minutes 1 hour
Molasses Crinkles
Print Recipe
Servings Prep Time
4 dozen 10 minutes
Cook Time Passive Time
10-12 minutes 1 hour
Servings Prep Time
4 dozen 10 minutes
Cook Time Passive Time
10-12 minutes 1 hour
Ingredients
Servings: dozen
Instructions
  1. Mix butter, brown sugar, egg and molasses together thoroughly. Stir together remaining ingredients, then stir into butter mixture. Chill dough. Using small cookie scoop, roll into balls. Dip top in sugar. Place sugar side up on greased cookie sheet, 3" apart. Sprinkle each cookie with 2-3 drops of water. Bake at 375 for 10-12 minutes, until set, but not hard.
Recipe Notes

Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem.  Obviously, you should not eat spelt if it is a problem for you.

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Garlic Cheese Biscuits

Garlic Cheese Biscuits
Print Recipe
Servings
10 biscuits
Servings
10 biscuits
Garlic Cheese Biscuits
Print Recipe
Servings
10 biscuits
Servings
10 biscuits
Ingredients
Butter for top of biscuits
Servings: biscuits
Instructions
  1. Combine flour, baking powder, salt, cream of tartar, baking soda, and milk powder. Cut in 1/3 cup butter. Add milk and cheeses. Stir together until soft dough forms. Drop by spoonfuls on a greased cookie sheet. Bake for 10-12 minutes.
  2. While the biscuits are baking, melt butter and stir in garlic powder and parsley flakes. Brush over warm biscuits.
Recipe Notes

You can also use 2 cups baking mix (like Bisquick) instead of the flour, baking powder, salt, cream of tartar, baking soda, nonfat dry milk and 1/3 cup butter.

Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem.  Obviously, you should not eat spelt if it is a problem for you.

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Buttermilk Drop Biscuits

A very easy biscuit recipe baked in Lodge cast iron biscuit pan.  The flour mixture can be made up ahead of time, cut the butter in, then refrigerate or freeze until needed.  Then just add the buttermilk, drop biscuits into pan with an ice cream scoop and bake.

These are great with sausage gravy:  https://www.cherylsrecipes.net/recipe/sausage-gravy/

This recipe works great in a mini muffin maker.  This size works better for us since it is usually just the 2 of us, so we don’t really need 7 enormous biscuits between us.  It also worked out great for Christmas morning when the oven temperature for the biscuits was 100 degrees warmer than the oven temperature for our egg casseroles.  We really like how the edges come out kind of crunchy.

Buttermilk Drop Biscuits
Print Recipe
Servings Prep Time
7 Biscuits 10 minutes
Cook Time
15-18 minutes
Servings Prep Time
7 Biscuits 10 minutes
Cook Time
15-18 minutes
Buttermilk Drop Biscuits
Print Recipe
Servings Prep Time
7 Biscuits 10 minutes
Cook Time
15-18 minutes
Servings Prep Time
7 Biscuits 10 minutes
Cook Time
15-18 minutes
Ingredients
Servings: Biscuits
Instructions
  1. In a bowl, stir dry ingredients together. Cut in butter to coarse crumb stage. This can be covered and stored in the refrigerator or freezer at this point. Add buttermilk. Stir just until blended. Drop dough into Lodge biscuit pan, using 3 oz. scoop. Bake 15-18 minutes in 450 degree F oven. Serve warm.
  2. This works great in a mini muffin maker. Use 164 g. of mix and 100 g. (7 T.) buttermilk.
  3. Use 1 oz. scoop and cook for 6-7 minutes.
Recipe Notes

Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt with no problem.  Obviously, you should not eat spelt if it is a problem for you.

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