Kendrick Family Einkorn Biscuit Recipe
Ingredients
- 3 cups organic Sprouted Einkorn Flour
- 3 teaspoons baking powder
- 2 teaspoons sea salt
- 4 tablespoons butter or lard, chilled
- 1/8 teaspoon baking soda
- 1 cup thin villi culture yogurt (can substitute whole buttermilk, cultured milk, or kefir)
Servings:
Units:
Instructions
- Preheat oven to 375 degrees.
- Mix together flour, salt and baking powder in a large bowl.
- Cut or rub in the butter or lard until it’s a small seed-like consistency.
- Put 1/8 teaspoon baking soda in the bottom of a glass measuring cup. Add the 1 cup of thin yogurt and stir well – until you can see the bubbles on the top which means that the soda and liquid have begun to react with each other.
- Mix the liquid into the dry ingredients stirring only to blend well. Be careful not to over mix.
- Mix the liquid into the dry ingredients stirring only to blend well. Be careful not to over mix.
- Bake on middle oven rack for 15-20 minutes or until lightly browned on top. Enjoy with lots of butter!
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Quick and Easy Sprouted Crackers
Ingredients
- 5 cups organic sprouted red wheat flour (organic Sprouted Sorghum Flour makes great gluten-free version)
- 2 1/4 cups organic whole buttermilk, thin yogurt, or kefir
- 1/2 cup organic unsalted butter, melted (plus extra for greasing sheet pans)
- 1 tablespoon aluminum-free baking powder
- 2 teaspoons sea salt
Servings:
Units:
Instructions
- Lightly butter 2 large baking sheets. Place flour and buttermilk in stand mixer and blend until slightly stiff dough forms. (For fermented crackers, place dough in bowl and tightly cover. Leave on counter overnight to add richness to the flavor. Return to stand mixer and proceed with directions.)
- Add melted butter, baking powder, salt, and variation ingredients (below). Blend well.
- Taking a fourth of the dough at a time, roll out to about 1/8 inch thickness on a floured surface. Using a knife or pizza wheel, cut crackers into squares. Place very close together on the buttered baking sheets.
- For DRIED crackers place in oven on lowest possible temperature (150-170°). Leave in oven all day or overnight until completely dried. Will be crispy and full of flavor.
- For BAKED crackers place in oven preheated to 300°. Bake until lightly browned on top, about 35-45 minutes. Reduce heat to 200° and let crackers continued to bake until completely dried and crispy (2-2 ½ hours).
- Peggy's Favorite Variations (add to basic recipe): •Rosemary/Walnut – 2 rounded tablespoons of ground rosemary, 1 tablespoon dried rosemary leaves, and ¼ teaspoon of walnut oil or flavoring. •Sesame/Poppy Seed – 2 tablespoons each of sesame and poppy seeds. •Cinnamon – 4 tablespoons ground cinnamon, ½ teaspoon cinnamon oil, and ¾ cup organic sugar. •Cracked Pepper – 2 tablespoons of cracked peppercorns. •Herbed – 1 ½ tablespoons dried dill, 1 teaspoon each basil, thyme, oregano, and tarragon.
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