Today I’m just going to link to an article by Dr. Dwight Lyndell, MD. It covers everything I’ve been learning about our health and nutrition for the past several years. Here’s just a teaser:
Despite the fact that 25% of the population takes expensive statin medications and despite the fact we have reduced the fat content of our diets, more Americans will die this year of heart disease than ever before.
Read the rest of the article here.
Enjoy!
Einkorn biscuits and my snapper chowder. Yum!
The only flour I keep in the house these days is Einkorn. After having some minor reactions to regular wheat flour (even organic) I started researching the gluten issue. From a few different sources, I’ve learned that wheat grown in the US has been hybrid so much as the gluten is no longer recognizable to our digestive systems. On top of that, I recently heard, again from a few different sources, that Monsanto’s Roundup is being used by farmers on most wheat right before harvest:
“Common wheat harvest protocol in the United States is to drench the wheat fields with Roundup several days before the combine harvesters work through the fields as the practice allows for an earlier, easier and bigger harvest.”
Roundup and wheat.
Renee Very good recipe!! Light, buttery. Bought the flour at my local (healthy food) market, it’s a bit pricey but well worth it for a truly digestible food!
Farmer Deb Post author Renee, thank you so much for your feedback! I don’t make these biscuits very often because I could honestly eat the whole batch myself.
Patti Great recipe. Just wanted to add that if you use salted butter to leave out the salt. First time I made them they were too salty. I also used just under a tablespoon of baking powder the second time and liked them better. This recipe is the best I’ve tried for einkorn flour biscuits.Thanks much.
Farmer Deb Post author Thank you Patti! Good to know about the salt, I never buy salted butter so I don’t have that perspective and it’s something I’ll need to keep in mind for future recipes. I’ll make a note on the recipe about the salt.
Becky My family LOVES this recipe! It’s better, and easier, then the “official” one from the website. 🙂 Thank you so much!
Farmer Deb Post author HI Becky, so glad to hear that! Thanks for letting me know!
Wendy Have you ever made einkorn biscuits with your einkorn sourdough starter? We are just delving back into traditional baked goods, having been paleo for a long time due to allergies. I’m a bit scared to just use the einkorn without it being soured first. But, I do hear good reports about easily einkorn is digested, soured our not. Thanks!
Farmer Deb Post author Hi Wendy, no I haven’t, the baking soda/powder gives them the uniquely biscuit flavor that I like plus makes the recipe quick and easy. Einkorn is supposed to be easily digestible for even some people with Crohn’s, because it hasn’t been tampered with. If you decide to try the starter, let me know how it turns out. 🙂
Diana Hello! Thank you for this recipe, these are wonderful drop biscuits and you are right, so easy to make. Just whipped up a batch before my deer hunter leaves in the dark and served them with a sausage gravy. It was made easier yet: threw all the dry ingredients into the food processor and whizzed them together, threw in the diced cold butter and pulsed until it was crumbly, then poured in the milk (I had to use milk with a tablespoon of vinegar instead of buttermilk) and blended for a few seconds. It was a little thin so another maybe half a cup of flour or less got it to look like your picture. Perfect. Thanks again, this is definitely a keeper!
Farmer Deb Post author Thank you for the feedback! I do love this recipe. I tend to not use my food processor because I’m too lazy to clean it, but that’s a great idea!
Charlotte These were totally amazing. Got devoured by company 🙂
Farmer Deb Post author Thank you for letting me know! I made these the other day, added grated cheddar cheese this time. Yum!
Laura A So if I wanted to use a nut milk, then all I need to add is a Tbsp. Of vinegar to create the buttermilk texture?
I am dairy free as well as gluten free, so I was wanting to try the einkorn flour. Not celiac or Crohn s just gluten intolerant.
Farmer Deb Post author Well I have to admit I know nothing about nut milks, so I looked it up. Supposedly you can mix 1 cup of soy or almond milk with 2 (?) TB Lemon juice or apple cider vinegar and let it sit for 10 mins to thicken. If you are lactose intolerant, milk kefir is lactose free because the lactose is converted into lactic acid during the culturing process. If you’re dairy free, you’ll not be using butter either?
Barb Can i use these drop biscuits in my chicken and dumplings? Will they cook in the gravy? Thank you!
Farmer Deb Post author While I’ve made chicken and dumplings, I’ve not made it using these biscuits, but I don’t see why they wouldn’t work. The ingredient proportions are similar. Just make sure the dough is at a consistency similar to what you’re used to as far as moisture content, as the Einkorn flour tends to be a little dry. Please let me know how it turns out! I bet it will be awesome!
Rashida These were delicious!!!!! I did as someone suggested and reduced the baking powder to about 1/2 TBSP. I also used a cup of coconut milk with 2 Tbsp coconut vinegar as the buttermilk, set out for 20 min. Next time I’m going to reduce the butter to 4 Tbsp. These will be my once a month treat. I was craving sandwich bread and these hit the spot!!!!!
Farmer Deb Post author Thanks for letting us know! As I’ve not used coconut or nut milks in this recipe, it’s nice to know that works. I’m glad you’re enjoying the recipe, it’s one of my favorites.
Rashida Hi, its me again. These are my go to biscuits. I used whole wheat einkorn this time
I made yet another change. I dont normally use liquid buttermilk, but i keep powdered buttermilk (sacco) on standby because i make buttermilk waffles on the weekends. I use 5 tbsps of this
I also used 6 tbsp of aquafaba (the liquid from a can of chickpeas) to help stabilize the biscuits, it also lightens the heaviness of the flour.
Since i used aquafaba, i reduced the water by 6 tbsps.
I put the dough in the fridge to absorb the water for 30 mins and to prevent the butter from melting.
I cooked them for 12 min and ate it with a fried egg with a smidgen of the truffleist, truffle butter.
Next time ill cook them for 15 because the flour is heavier.
Farmer Deb Post author Thanks for the extra information, I’ll direct people to your posts. I always have kefir on hand, so don’t keep anything else around. I almost made them for Thanksgiving but decided my stuffing was enough bread (using my homemade sourdough). Happy Thanksgiving to you!
Barbara Can I make dough ahead (morning) & keep in fridge till ready to bake for dinner?
Farmer Deb Post author Hi Barbara, I have no idea, I’ve never tried that! I’m not sure how the extra hours and cold would affect the rising. I’m also not sure if you could put the cold biscuit dough in the oven, or let it sit at room temp for an hour. I’m thinking it might be better to spoon out the dough onto a cookie sheet, cover with was paper and then put that in the fridge, rather than a bowl full dough. That way they could go right into the oven later. It’s a great question, thanks, let me know if you try it. Even if they don’t turn out “perfect” I’m sure the biscuits will still taste delicious. I’ll also try that the next time I make them and will update the recipe with my results.
Wendy York 
These are my “go to” for biscuits! They turn out great every time! Thank you for sharing!
Farmer Deb Post author Thanks Wendy! We’ve gone keto but I still cheat once in a while and make these!
Kelli So if I use fresh ground einkorn, as compared to all purpose, how would that change the recipe. Less flour and more or less liquid? Thanks for the help!
Farmer Deb Post author Hi Kelli, I’ve not ground my own einkorn. The pre-ground flour has had the bran and germ removed, which I’m guessing would not be the case with wheatberries, so your fresh ground is probably coarser and maybe a little more dry. That would mean adding a little more liquid and possibly proofing time, but I can’t say how much since I’ve not experimented with it. Maybe take a look at this article, it seems to have a LOT of information about working with Einkorn, lots of helpful photos too. You may have to try a couple of times to perfect your recipe, but while your “failures” may not have the texture or look you want, they will still be delicious! https://www.einkorn.com/tips-for-baking-with-einkorn-flour/
moi Hi Farmer Deb, did you use all purpose einkorn or whole wheat in this recipe?
Farmer Deb Post author I’ve been using the all purpose einkorn. When I first started making this bread, that’s all there was, Jovial wasn’t offering the whole wheat. I suppose the whole wheat would work too. I’ll try it one of these days. :=)
moi Thanks for responding so quickly, Deb.
moi Could the batter be soaked overnight?
Farmer Deb Post author I’ve never tried that, so I can’t say for sure. It may be possible to let it sit in the refrigerator over night. I recently did that with sourdough chocolate chip cookies that also contained baking soda and they turned out great. Just know that the butter in the batter will get hard in the fridge, making it a bit of a struggle to spoon out.
moi I’ve seen recipes for overnight biscuits and the baking agents (soda/powder) and salt are added in right before baking.
moi Also, I would use kefir instead of buttermilk and leave them out on the counter overnight.
Farmer Deb Post author Well let me now how it turns out if you leave it out over night. It makes sense to add the baking agents in the end.
I don’t know when or why my love affair with soups began, but man-o-man I love my soup. Hot, cold, meat, fish, vegetarian, bean, squash, noodle or lentil, I don’t think I’ve ever made a soup I didn’t love. I like my soups thick and satisfying, a meal in itself, almost more of a chowder than a soup.
No wimpy little recipe boxes here!
My recipe box is a testament to my love of soup. Having finally abandoned the little 3×5 recipe card boxes I tried to live with for decades, I found a useful alternative. I bought one of those boxes you can find at hobby stores that are meant for filing greeting cards and old photos. It was the perfect size for 8-1/2 x 11 printouts of recipes that I could fold in half and sort in manila folders that I’d trimmed down to size. My soup folder is easily 2-3x thicker than anything else in the box!
About 30 years ago I fantasized having my own soup kitchen, downtown, serving hearty, organic soups, salads and breads to the lunch crowd. Every day there would be a variety of new soups to choose from, plus a few favorite regulars. But besides not having the money, I realized that owning a mom and pop restaurant is a lot of hard work. I’ve updated that fantasy to owning a small farm in a green and charming country area and opening my house to soup lovers on the weekends. I would grow my own herbs and vegetables and buy local sustainable foods that I couldn’t provide myself. Of course, I’d have to go out of state for some ingredients such as seafood, but I’d only buy wild caught sea foods and local free range meat and poultry. But now for reality… Continue reading
Andrea Hi Deb,
I read your FB comment to Ultimate Recipe and was very delighted to see that we both use the same plugin for our websites AND the same dishes: Botanic Garden. 🙂
Many easter greetings from germany,
Andrea
Farmer Deb Post author Hi Andrea,
This CAN be a small world, don’t you think? I love my Botanic Garden dishes, they were a gift from a friend over a period of years, one or two pieces every Christmas and birthday until I was ready to complete the set myself.
I’ll take a look at your web site next. Happy Easter to you too! 🙂 Deb
I double tapped on link to get more info about heart disease and it gave me a page that said “This is embarrasing but something about could not find but you can do a Search. And gave me a text field to fill in. Was i suppose to go right into the rest of your article? No rush on this at all!
Thanks for the heads up, I’ve fixed the link.