Sunday, June 30, 2013

Sweet Cream Biscuits

I love these biscuits because they are easy to make and they taste great.  Instead of cutting in butter, cream is used instead.  This is one of the first recipes that I converted (modified ingredients to contain 100% top quality real ingredients).  I have been making these for over fifteen years ago.  I will soon be teaching you how to modify your recipes, if you aren't doing so already.  I still regularly change and modify my recipes.  When I made these biscuits, I used a new wheat berry, which I recently found and love.  It is called Einkorn and it is one of the earliest cultivated forms of wheat.  I think one of the reasons so many people have gluten and wheat tolerance problems in today's society is because of the wheat that is being grown.  Here is a small insert of information that I found when googling "today's wheat":

Whether it comes in the form of organic, sprouted multigrain bread, a squishy white loaf or a strand of spaghetti, all wheat is bad for you, says cardiologist William Davis, MD, author of the bestselling book Wheat Belly. Davis claims that today’s wheat is both addictive and toxic. By eliminating what he calls “Frankenwheat” from your diet, you’ll dramatically shrink your belly and also ward off or reverse myriad health problems.
How could wheat be so poisonous? According to Dr. Davis, the vast majority of wheat grown and harvested today is only a distant ancestor of the real wheat that your forebears ate. Over the years, wheat has been modified in order for American farmers to produce a high-yield crop of dwarf-size plants that was never tested to see if it was healthy for human consumption. While mass production of wheat has allowed us to feed more people, it has also resulted in producing a “supercarbohydrate” wheat plant that is far less healthy than its predecessor.

This describes most of the wheat grown today in the United States.  Worse are the recent reports of a GMO wheat never intended for human consumption that crept into the food supply.  This poor quality wheat is then heavily processed, bleached and enriched, and used in the majority of foods Americans eat.  Is it any wonder that our foods are making us sick? 

Information like this is so vital to your health.  Man (our generation) has modified and damaged so much of our food sources, that you must be wise and discerning in what you buy and where you buy it.  Mass produced food by super giant companies is not good for our health.  Support the smaller farmers and ranchers who are trying to bring back better quality foods.


2 cup whole wheat pastry flour
    (1 3/4 cups soft white wheat or Einkorn wheat berries, ground fine)
1 Tbl aluminum-free baking powder
1/2 tsp fine sea salt
~ 1 1/4 cups cream (I use the cream skimmed off my fresh milk)
1 Tbl honey (optional)
1/2 cup finely shredded peeled zucchini or patty pan squash (optional)

Preheat oven to 425 °F.  Combine the flour, baking powder and sea salt.  Mix together the honey and cream.  To minimize lumpiness of the dough, I like to use the following technique.

First make a well in the center of the dry ingredients.

Next pour the liquid ingredients into the well.

Gently mix, stirring in a circle, gradually incorporating the dry ingredients into the wet.  Add more cream or flour to create a dough that is moist, and just slightly sticky.  Do not overwork the dough.  Form into a ball.

Grease a cookie sheet with butter (don't use the nonstick artificial spray).  On a floured surface, pat the dough out to about 3/4 inch thickness.  Using a round cookie cutter, cut out biscuits and place on greased cookie sheet.  Bake in preheated 425 °F oven for 10 - 12 minutes or until done.  I like to use my smallest cutter for these biscuits.  Serve with homemade butter or fruit-sweetened jams. 

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