How to Make Homemade Twice Baked Biscuits or in Danish Kammerjunker

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with a similar texture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness while brown sugar is often less expensive.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal provides a vegan alternative with binding properties.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content while being cost-effective.

Combine 1 and 1/2 cups spelt flour and 1 and 1/2 cups regular flour in a mixing bowl.

Add 2/3 cup brown sugar, 2 teaspoons baking powder, and 1/2 teaspoon cardamom to the flour mixture and mix well.

Add 8 tablespoons of butter to the dry mixture and mix until combined.

In a separate bowl, mix 1/3 cup milk with 1 large egg and 1 teaspoon vanilla extract.

Combine the milk mixture with the flour mixture and mix until combined, then mix by hand to ensure it stays together.

Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

After chilling, divide the dough into three pieces and roll each piece into a long roll.

Cut the roll into small pieces, about 1 inch long, and place them on a baking sheet lined with parchment paper, which should be sprayed with cooking spray.

Bake in a preheated oven at 345°F (175°C) for about 10 minutes.

Remove from the oven and slice the biscuits with a serrated knife while they are still hot.

Place the sliced biscuits back in the oven at 200°F (93°C) for approximately 4 to 5 minutes to dry them out.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens