Spelt is an ancient strain of wheat that lends a slightly sweet and nutty flavor to baked goods. It's used in many recipes as a blend with wheat for strength, but on its own, spelt makes a delicate biscuit, pie dough, or cookie.
Preheat the oven to 400°F.
Stir the flour, baking soda, ascorbic acid and salt together in a mixing bowl.
Blend in the oil with a pastry cutter until the mixture is crumbly. Stir in the water until dough holds together.
Turn the dough out onto a spelt-sprinkled board and knead about 25 times.
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.
Bake the biscuits for 20 to 25 minutes.
Store any leftover biscuits, well-wrapped, for up to 3 days at room temperature, or freeze for up to a month.
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