Tuesday, May 7, 2013

Fresh Baked Biscuits, Whole Grain of Course

Fresh Baked Biscuits
Flour the Board
     My Love affair with biscuits started even before I can remember.  I love biscuits.  It is really an American comfort food.  Who does not like biscuits? 

      Growing up my favorite memory was biscuits topped with butter and maple syrup.  I loved those.  So amazing.  The other favorite memory I have is when my mother would deep fry the biscuit instead of baking them on the oven. Oh my, my mouth is watering.  They were so flaky and light and crispy on the outside and tender on the inside, again topped with butter and maple syrup.  Does life get any better?

     My second mom Frankie Petersen, makes the best biscuits ever.  If fact when we visit we often request them.  I have watched her many times and mine never ever compare to hers.  I think she adds extra love to hers that only a mother can do.  They are amazing, and add her bottled jam to that and we have perfection for breakfast.   

     Years ago a dear friend of my,  Renea McCrite taught a whole group of us how to make biscuits.  Hers are amazing.  She really taught me well and I have made her biscuits over the years.  She had an amazing technic that she taught us.  When I make biscuits I think of her, my mom, and my second mom with fond feelings.  Isn't that what food is all about,  creating memories that last forever and bring tender feelings to the surface.  

     Even though biscuits are an American comfort food, to much of a good thing is not good for us. Especially when they are filled with white flour and yes, usually shortening.  Most white flour is filled with chemicals, and shortening is hydrogenated fat.  The very worst for you.  I love biscuits, but I love being healthy more than eating biscuits on a regular basis.  BLuckil there is a better way.    

      Biscuits, contrary to popular belief to not have to be made with white flour and shortening to be good. Yes we love the white flour/shortening biscuits, it is a comfort food, but I have fallen in love with a different kind of biscuit.  It's close to the same, in fact I love them.  I think the flavor is more than white flour,  the whole grain makes them almost nutty.  I enjoy eating them more because I know they are better for me.  

     Spelt biscuits are amazing.  I use butter instead of shortening and it turns out great.  I love to use the grains in baking and especially baking traditional foods we love and enjoy.  When I started making biscuits there was a learning curve to go from white flour to whole grains.  The first thing I learned was that my family did not like whole wheat biscuits.  They were dry and crumbly.  Whole wheat is amazing, but I do not enjoy it in most un yeasted baked goods.  For breads I love it, but for biscuits, never.  

     Spelt seems to work the best for biscuits.   And I have found that I love it fresh ground spelt ground on the fine setting on your home grinder or Wheat Montana's ground spelt.  Spelt is an amazing grain, and works well in most pastries.  

     I love taking the foods we love and making them as healthy as possible without compromising flavor and texture.  Biscuits are a perfect example of just how that can happen.  
Place the Dough on the Floured Board                                                                  
Roll out the dough and cut.
       One thing about biscuit dough is that you don't want to over work it.  Over working makes them tough.  After I cut the first batch I gently knead the dough again for another cutting. 

     Left over dough is great for Peach Cobbler.  Just pour a can of peaches in a pie pan,  thicken with a little spelt flour and add some butter and sugar.  Cover with the left over dough and bake in a hot oven until golden brown.  Yum

Fresh Baked Spelt Biscuits

 Potato Spelt Biscuits
These are a tender sweet biscuit that is unlike any I have ever eaten. Great with honey butter on top. 

2 cups cooked, mashed or riced,  potatoes
12 Tablespoons chilled butter
4 cups spelt flour
1 Tablespoon baking powder
1 teaspoon salt
½ cup heavy cream
2 tablespoons sugar

In a mixer bowl with whips, add the dry ingredients and mix. Cut in butter until it’s the size of peas. Change to dough hook and add the potatoes and cream. Lightly mix all together. Take out of bowl and place on a floured surface. Roll out dough and cut biscuits. Place close together on a cookie sheet. Bake in a hot 400 degree oven until browned, about 10 to 12 minutes.

     These biscuits are wonderful,  the potato makes them so tender and moist.  Maybe that is one of the secrets of using whole grains, adding potatoes.  Whole grains are amazing.  I love them and love the flavor that they give the foods I use them in.  I also love the nutrition that grains add.  White flour is over rated and over used.   Great success to you in your adventures in grains.  They can and will change your life.  Chef Brad~America's Grain Guy

1 comment:

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