EINKORN ROSEMARY BISCUITS by Hope Mier (hopeleilani.com)I found this recipe a while ago when browsing through the Young Living “From Our Fields To Your Table” Cookbook and decided to try them. Conveniently, we had a rosemary plant growing on our counter at the time, and I chopped some of it up and put it in the biscuits. It tasted so good with that fresh rosemary in it. Everyone loved it and we ate the whole batch! This is a great recipe for a Thanksgiving side also!These biscuits are made with einkorn flour, which is an ancient grain dating back to the beginning of agriculture! It is low in gluten, and has non – hybridized genetics, which make it easier to digest.
It is higher in protein, phosphorus, potassium, and vitamin B6 than regular wheat
It has two times more vitamin A than regular wheat
It has four times more beta-carotene and lutein than regular wheat
It has five times more riboflavin than regular wheat
Over all einkorn is an amazing, wholesome grain that is great for our bodies! I based this recipe off of Young Living’s “From Our Fields To Your Table” Cookbook.
What you’ll need:
2 cups of organic einkorn flour { we get ours from Young Living. Click HERE. When Young Living’s einkorn flour is out of stock, we get it HERE}
1 1/2 tbs of baking powder
1 tsp of salt { click HERE to see our favorite brand!}
1/3 cup of cold butter or hardened coconut oil
1 tbs of honey click HERE for amazing raw honey!}
1/2 -3/4 cup of milk{ you can also use almond milk}
7. 2 -3 sprigs of fresh, washed, chopped rosemary {You can also use 2 tbs of dried, cracked rosemary if fresh isn’t available for you}
Let’s make it!
Preheat your oven to 425 degrees Fahrenheit.
In a large bowl, whisk together flour, baking powder, salt, and rosemary. Cut in butter or hardened coconut oil with a pastry cutter or simply with your hands until the mixture resembles coarse meal. In a separate bowl, mix together honey and milk until fully combined. Gradually stir in the wet mixture into the dry mixture until a dough forms and begins to pull away from the sides of the bowl.
Turn out the dough on a floured surface and knead 15 times.
Pat or roll dough out to 1/2 – 1 inch thick. Cut biscuits out using a large cookie cutter or a glass dipped in flour.
Repeat until all the dough is used. Brush off excess flour and place biscuits onto an ungreased baking sheet.
Bake for 13 -15 minutes or until the edges begin to brown. I love to serve these fresh out of the oven and pull the biscuit in half, and put butter in between the biscuits.
Please comment and share how you loved this recipe!
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