buttermilk biscuits

Tender Einkorn Buttermilk Biscuits

Daily EO Talk

and Healthy Living (2-4-17)

 

Today’s Topic:  

Tender Einkorn Buttermilk Biscuits?

 

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 Are You New to Einkorn Flour?

When in a hurry and need to get dinner on the table quickly, I put stew or soup in the crock pot at noon and turn the crock pot on high. Around 5-6 hours later, the soup or stew is steaming and ready to eat.  When noodles are needed, such as in Chicken Noodle Soup, I cook and add them right before eating. To go with these dishes, there is nothing more heart-warming than a hot, flaky biscuit on a windy and cold winter day, especially when teamed with a homemade bowl of healthy soup.  Personally, for the taste and nutrition,  I love making biscuits with Einkorn flour.

 

About Einkorn

Gary Young in Ancient Grains reminds us that “Einkorn is the original “staff-of-life” grain, known as the oldest variety of wheat that dates to the beginning of time.  Einkorn’s natural genetic code and low gluten levels make it a superior choice because of the compatibility with the human body when compared to the modern hybrid wheat of today”.

Buttermilk Biscuits made with Einkorn flour are tender and flaky. They are higher in nutrition and lower in gluten.  As I point out in my cookbook Ancient Grains: Einkorn, Spelt, and Quinoa, Einkorn flour offers a higher percentage of protein and a lower percentage of starch when compared to commercial wheat varieties, with Einkorn containing 18 grams of protein per 100 grams (USDA National Nutrient Database for Standard Reference).  We all need protein to build new cells, maintain tissues, and synthesize new proteins, and non-animal based protein is important to obtain.” And since Einkorn grains have less starch than commercial wheat, what’s not to like about that?  When making a baked item such as a biscuit where I want that extra tenderness, I combine 100% whole-wheat Einkorn with another grain that has less bran such as white Spelt.

Since I prefer fresh ground flour, I grind whole-grain Einkorn grains and keep small bags of flour in the freezer for ready use.  Fresh ground Einkorn grains keep all the bran intact, which sometimes can produce a heavier baked item.  By combing whole-grain Einkorn with white Spelt, baked goods are lighter and more tender than they would be using 100% Einkorn whole-grain flour. However, there are many recipes in my cookbook that use 100% whole-grain Einkorn without other flours being added.  It really is a matter of taste, preference, and what you are cooking or baking.

 

 

 

Keep in mind that some Einkorn flour on today’s market shelves may have much of the germ removed.  Be sure to purchase whole-grain Einkorn flour if you are wanting the entire germ and bran intact.   Young Living makes Einkorn Flour that retains all of the bran.

If using an Einkorn flour with most of the bran removed, you can use it almost the same way you would all-purpose white flour, with a few minor adjustments, but you will be missing some of the essential nutrients.  When adding 100% whole-grain Einkorn flour to other lesser nutrient dense flours, you are putting back part of what has been removed, so your baked items get a vitamin and mineral boost.  Your body needs those essential nutrients to run like a smooth-purring machine.

 

You can research and find tips and tricks on ways to cook with Einkorn flour online or check them out in my cookbook.

Biblical Grains

Einkorn and Spelt and are  Biblical grains. Biblical grains were given to us by God and are unaltered by humans. Of course, grains naturally hybridize, but modern scientists have had a strong hand in changing the structure of what is known as modern wheat.  Do a little research or read my book for more information and then decide for yourself what kind of wheat you wish to eat or what kind of wheat flour you wish to use in baking and cooking.   Modern wheat has more gluten and starch and is generally much more difficult to digest.

Einkorn is rich in beta carotene, thiamine, minerals, fiber, and much more.  Getting back to the original grains God put on this earth is the best way to give your body the important nutrients it needs.

It is sad, but modern white flour has been changed so much, one can hardly call it wheat.  It is very different than the original Einkorn wheat used during ancient times.  Most all-purpose flour sold on supermarket shelves today has been made with wheat that has been chemically sprayed and chemically bleached. Please research the bleaching process and then decide for yourself if you wish to eat flour that has been sprayed with chemicals and bleached.  Many of the bleaching agents used in mass-produced flour are banned in other countries, but are still allowed in the United State. Even whole-wheat flour has still been sprayed with chemicals and has been hybridized. This is  NOT natural hybridization. It has been artificially produced.  The end result is a less favorable flour than was originally used by our ancestors.

My best advice is to know how your food has been handled and prepared and then make the best choice you can make for you and your family. Personally, I love baking with Einkorn flour because it is delicious and nutritious,  so I like to experiment with it.  I’ve make dumplings, pies, muffins, cookies, breads, and all sorts of baked items.

Try Einkorn grains and flour  and see if this Biblical wheat makes sense to you.  When used correctly, the taste is amazing and the health benefits are worth the change.

 

 

Buttermilk Biscuits

 

1-1/2 cups white Spelt flour

1/2 cup whole-grain Einkorn flour

1/4 teaspoon baking soda

1 tablespoon baking powder

1 teaspoon salt

6 tablespoons cold butter, cut into small cubes

*1 cup buttermilk

Directions:

Preheat oven to 450 degree

In a bowl, whisk Spelt flour, Einkorn flour, baking soda, baking powder, and salt.

Cut in the cold butter.  The mixture will resemble course cornmeal.

Slowly stir in buttermilk.  Gently push dough together to form a disk.

Pat to about 1 inch; cut with biscuit cutter

Place biscuits on greased baking sheet

Bake 10-12 minutes or until lightly golden brown and baked on the inside.

Enjoy!

 

 

 

Shirleen is the host of Essential Oil Talk and is a Young Living Essential Oil enthusiasts (member # 1220898)

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Shirleen is the author of Ancient Grains: Einkorn, Spelt, and Quinoa

Biblical Health Educator, #Essential Oil Enthusiasts

 

Recipe courtesy of Ancient Grains.  You can reprint as long as the author’s tagline and name of the book are included).

*Note:  Young Living sells whole-grain Einkorn flour.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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