I think I’ve said it before, on a different post, that the ladies in my house are huge fans of biscuits. I mean it, serious biscuit eaters. Actually, any kind of breads will do, even a sprouted whole grain loaf! And they haven’t been overly excited by my recent insistence on reducing the family’s consumption of gluten and flour, especially our processed white flour food items.
And so far, my attempts at substituting coconut flour for white flour using our old favorite recipes has been less than stellar. No one in my family is gluten intolerant, that I know of, but certainly too much bread has dietary consequences for all of us, both short and long term. And the more I learn about how flour is digested, and consumed by the body, the more determined I become to reduce my family’s exposure to white flour. And wheat flour too. Which is why I am so excited to have stumbled across this wonderful Einkorn flour biscuits recipe.
I’m not yet read to throw out grains altogether, there is simply too much evidence that people have consumed corn, wheat, oats and other grains for far too long for me to think that grains are the singular reason that heart disease, obesity, diabetes and other diseases have just taken off in the past 100 or so years. On the other hand, there seems to be plenty of evidence that if you base a high percentage of your entire caloric intake on grains, that you are setting yourself up for long term misery and eventual disease.
At the same time that I have been learning about the dangers of both white and whole wheat flour, I ran across a few bloggers talking about a different kind of flour called Einkorn Flour. It’s not so much that it’s a different flour, but it’s an heirloom variety, often considered the original wheat, the first cultivated grain of humans. And it is very different from the wheat produced today, with much lower productivity yields, much higher nutritional values and all with much less gluten. This seems to make it a possible alternative to current day mass produced and over commercialized wheat flour! I hope so.
So in addition to swapping out all of the traditional while flour from my original biscuit recipe with Einkorn flour, I have made a few minor changes to appeal to the more health conscious readers out there. The sugar I use in this recipe, first is very little, but is organic and comes from sugar cane, and not the more commonly found bleached white sugar that often comes from GMO beet sugar. Secondly, both the butter and the buttermilk come from dairy cows that have been pastured raised, and never subjected to added hormones and antibiotics. That means that the butter and buttermilk will be free of nasty pesticides and medicines, but also have a more beneficial nutritional profile due to the cows natural grass diet. That’s a win-win!
It has now been a few years since I first wrote this post and recipe, and since then I have moved and my food processor has been passed along to a sibling to save me from packing too much. So now I make this recipe without a food processor, still easy and still quick.
Einkorn Flour Biscuits Recipe
- 2CupsEinkorn Flour – I used high extraction flourfound at Whole Foods or online
- 1Tablespoonbaking powder
- 1/2Teaspoonbaking soda
- 1/2Teaspoonsea salt
- 1Tablespoonorganic cane sugar
- 6Tablespoonsorganic pasture butter
- 3/4Cupspasture buttermilkgive or take, enough to ensure all of the flour mixture is incorporated into the dough.
- Preheat your oven to 375 degrees.
- Place all of your ingredients, except the buttermilk, in the bowl of a food processor.
- Pulse the blade a few times until all of the ingredients are thoroughly mixed and the butter has been broken down into pea sized pieces.
- Add buttermilk to flour mixture in the food processor and combine all ingredients are uniform and combined, without over mixing.
- If not using a food processor, add all of your dry ingredients together in a mixing bowl, and then add the butter, cut into small pieces, work the butter between your fingers with the flour mixture until all of the butter has been broken down into small pea sized pieces. Add the buttermilk and use a spatula to combine.
- Place parchment paper, or a Silpat, on a baking sheet, and using a ice cream scooper, drop 7-8 biscuits on prepared tray.
- Bake for 30 minutes, give or take, until browned on top, turning the tray once halfway through baking if necessary.
- These biscuits will fall a bit as they bake, because they don’t have as much gluten as traditional flour, but they have a nice nutty flavor and are delicious.
If you scoop well and manage to get 8 even-sized biscuits from this recipe, then this nutrition panel ought to be pretty close to accurate. If, on the other hand, you have a monster sized scooper, and get only 5 biscuits from each batch, well… please don’t expect these nutritional estimates to be spot on.