Well, this is a bit awkward. I’ve been talking, and blogging, to anyone who would listen that I am trying to reduce my exposure to wheat. And now here I am with two blog posts in a row about using Einkorn wheat flour to make something delish.
You’ll just have to trust me that I really don’t eat wheat very often, and I try pretty darn hard to skip modern wheat altogether. But a friend from high school was in town recently, and came over for a late breakfast, and it seemed properly hospitable and the right thing to do, in a Southern way, to have some biscuits ready for him.
Food For Thought
This biscuits are almost identical to my first article about Eikorn wheat flour biscuits I wrote a year or two ago, but I have made a change or two worth mentioning. The biggest change has been the inclusion of leaf lard, replacing some of the butter I once used.
Lard is simply the rendered fat from a pig. And leaf lard is the rendered fat that exists surrounding some of the internal organs of the animal, while frying lard tends to come from the surface areas, like the belly and back.
Why in the world would I have leaf lard on hand? Because I recently bought half a pig from Louisville’s best known bread maker, Blue Dog Bakery, where they also sell half or full pigs. Along with the pork cuts that I received, they also included a few containers of stock and lard, what a bonus, I had no idea they were coming!
Having never used leaf lard before, but having read about how it can be used as a more natural, and healthy, alternative to Crisco, I had been led to believe that it works well in baking and pastries. And since I just so happened to be making biscuits soon, it seems only natural that it was time to update my Einkorn flour biscuit recipe to become my leaf lard biscuit recipe!
Another great benefit to eating more lard is that it is reported to be a good source of Vitamin D. At least if you are using the lard from pasture raised animals who spent their lives outside, in the sunshine. Like the animals raised by Blue Dog Bakery here in town. And as more and more Americans are becoming Vitamin D deficient (some studies say 75% of us don’t get enough!), eating more lard seems to make sense, good thing it tastes great!
About the flour… I know some people out there are going to be upset that I still eat flour, that I haven’t totally given up on it and gone gluten free. I don’t have any blood test results to share with you, but it seems that no one in my family has a strong reaction to gluten, at least in the limited amounts that we consume, so we aren’t racing to drop it from our rotation.
What we will do is continue to eat nutrient dense foods most of the time, and then on occasion, maybe once on a weekend, we might make some biscuits, or even fresh pasta. To be truthful, it’s probably closer to once every two or three weeks than a weekly event. And when we do use flour, more often than not it’s Einkorn wheat flour, which is totally different in my view.
One last thought… see that sausage in the pictures? Yep, fresh local sausage from pasture raised pigs, provided by my new favorite pork source!
3 cups Einkorn flour (I used high extraction flour, not the whole wheat flour)
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 tablespoon cane sugar
4 tablespoons organic pasture butter
6 tablespoons leaf lard
1 cup organic buttermilk – not the low fat kind!
- Preheat your oven to 375 degrees.
- Place all of your dry ingredients in the bowl of a food processor. That means that it’s not time to include the buttermilk yet.
- Pulse the blade a few times until all of the ingredients are thoroughly mixed and the butter and leaf lard has been broken down into pea sized pieces, maybe 10 to 12 pulses. The colder the lard and butter, the better.
- Add the buttermilk to the food processor and pulse another 10 to 12 times, all ingredients should be uniform and combined.
- Place parchment paper, or a Silpat, on a baking sheet, and using a ice cream scooper, drop about 10 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.