You won’t believe what I am about to tell you….I mean you JUST won’t believe it. That is why I am going to reference some information that will prove it! Continue reading!
Hi, I hope you enjoy a Lil’ Smackaral of Something and share the Smakerals using the Pin or Facebook buttons beneath the article!!! Enjoy the recipe!
I was told by a friend that the original wheat grain in its original God-created-not-man-altered-GMO was available and grown in Israel. Not having regularly eaten wheat in my house for years I was shocked to hear this! Almost in disbelief.
isn’t it beautiful??
See these bad boys?…….
It’s important for us to understand that the reason there is so much gluten sensitivity today is because of the genetically altered form of wheat that has been bleached and stripped of all it’s nutritious value. The gluten in the modern day white flour is something our bodies can’t handle in most cases. That is not how God intended it.
Today I am sharing with you a recipe adapted from Jovial Foods where you can purchase your expensive-but-worth-it Einkorn wheat flour. Your average bag of white flour can cost anywhere from $2-$7, but Einkorn costs around $10 for a small bag. To me this is not an issue as we are talking an occasional food that we can use for biscuits (which we almost never eat right now) or for a delicious set of rolls at Thanksgiving, birthday cake, etc…
NOW!!! I want to talk about how this first-ever batch of Buttermilk Biscuits turned out. I am a bread fanatic. In fact, on my birthday, give me a french baguette or a blueberry bagel and tell me there is no cake and you will see no tears fall from my eyes! The reason is simple. I enjoy some tender, fluffy, buttery bread texture more than syrupy sugary flavors. I want my biscuits to stick to the roof of my mouth and soak up some honey when warm. Can I just tell you that these biscuits needed NO honey and needed NO butter. I did try one with honey and it was delicious, but the flavor is so much richer and out of this world that butter is totally unnecessary for these lovelies!
I ate these with my lunch today and I’ll tell ya, I had about 2 too many. I am so full right now! I regret nothing!! I was trying to capture the texture of these with my pictures, but I highly encourage you to try this simple recipe yourself and have this experience.
It has been an experience to try this original wheat the way it was intended to be enjoyed. Tasting these, it makes you wonder at why anyone would ever try to hybridize this lovely brown flakey texture?!
I know, I know….shut up Kara and share the recipe with us so we can make this deliciousness you keep rambling about….well alrighty then!
Einkorn Buttermilk Biscuits (The Original Non-Hybridized Wheat)
3 cups Einkorn all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp sea salt
3/4 cup buttermilk (if you don’t have buttermilk, put 1 tsp lemon juice into regular milk and let it sit for 30 minutes)
2 tablespoons cold butter
6 tablespoons shortening
Mix all dry ingredients then cut the butter and shortening into the dry using a pastry blender or fork. Pour the buttermilk in and mix with your hands just until all the flour is combined. Cover with plastic and refrigerate for 30 minutes, then preheat over to 425º and line a cookie sheet with parchment paper or spray with non-stick spray. Once dough is refrigerated for 30 minutes, turn out onto floured surface and roll into 1″ thickness. Cut out 12 biscuits (I used a star cookie cutter). Bake them for 15-20 minutes until their color begins to golden around the edges.