Who doesn't love a good biscuit? Warm, fluffy, and buttery, they remind us of family dinners and childhood memories. So, we teamed up with Jovial Foods to bring you a healthy makeover of the classic buttermilk biscuit.
The key to this biscuit makeover is Einkorn flour. If you've never heard of Einkorn flour, you're not alone! Einkorn is the most ancient variety of wheat, first domesticated by humans more than 12,000 years ago. And while it was consumed by the Roman Empire and the Egyptians, it virtually disappeared from our diets as wheat became more hybridized to yield higher gluten for easier bread-making.
Einkorn flour is the only wheat that has never been hybridized – not naturally in the wild or through seed selection by farmers. The result is a wheat variety that contains only 2 sets of chromosomes, compared to the 4 to 8 sets of chromosomes found in today's modern wheat. This is especially important for digestive health. In fact, in vitro experiments by scientists in Italy suggest that genetic changes in wheat have caused protein cells to enlarge, therefore making them increasingly difficult to break down during digestion.¹ Out of all of the wheat varieties tested, Einkorn showed the lowest levels of adverse toxicity reactions, followed by Emmer and Spelt. (It is worth noting, however, that Einkorn is a good option for those who are gluten sensitive but is not yet recommended for Celiac patients until further clinical studies are completed and evaluated by the FDA.)
The benefits of using Einkorn are not limited to easier digestion. Here are some other nutritional highlights of “nature's original wheat:”
-More nutrients, vitamins, and dietary minerals than other wheat.
-30% more protein and 15% less starch than commercial wheat.
-Abundant in B Vitamins, Thiamin, and iron.
-Significant amount of Lutein, an antioxidant that provides nutritional support of our eyes and skin.
-Higher antioxidant levels than other wheat, and even outperforms superfoods like blueberries.
And what about taste? Einkorn flour is delightfully hearty in taste – reminiscent of corn meal but much silkier and bursting in flavor unlike the dullness of whole wheat. These biscuits were an absolute crowd-pleaser. Hot out of the oven they were fluffy and densely airy, and when cooled, provided a great snack that could be compared to a (healthier) scone. In other words, warm or cold, we felt no shame in digging in!
¹“Lack of intestinal mucosal toxicity of Triticum monococcum in celiac disease patients.” Scandinavian Journal of Gastroenterology, 2006; 41: 1305-1311
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Directions1. In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
2. Work in the butter with a pastry blender until the mixture resembles coarse meal.
3. Pour in the buttermilk and squeeze the dough through your hands until the dough just holds together. Then move the dough to a lightly floured surface and gently knead until the flour has absorbed all of the liquids.
4. Place the dough back in the bowl and seal tightly with plastic wrap. Store in the refrigerator for at least 30 minutes or up to 2 hours.
5. Preheat the oven to 425°F and line a cookie sheet with parchment paper.
6. Lightly dust a surface and a rolling pin with flour, and roll the dough into a 10 x 10-inch square that is 1-inch thick.
7. Using a 2 ½ inch cookie/biscuit cutter (or the top of a lightly floured glass), cut out 12 rounds.
8. Place the biscuits on the cookie sheet and bake for 15 to 20 minutes, or until golden.
9. Serve warm with butter and honey or jam.