Biscuit Challenge The Godfrey family is debating. What makes better biscuits, whole grain einkorn flour or should we sift through a 50 mesh screen? Do we prefer the enhanced flavor and heartiness of the whole grain or is the lighter more flakey biscuit from the sifted flour the winner. We have enjoyed both, but never together at the same meal. That is about to change this weekend. My younger son Michael, advocating for the all purpose flour (sifted to 50 mesh) and my wife Cathy, championing the whole grain flour, will each be giving it their best shot. Pregame speculation; Will team Whole Grain increase the volume to make higher biscuits? Will team 50 Mesh alter the butter content? I will have to report back next week.
Gerry Godfrey
Update:
While the debate continues, there was some consensus. Much like a wine paring, the enjoyment of the biscuit was affected by elements of the rest of the meal. As a stand alone the All Purpose seemed to have the slight edge; yet with the luncheon (beef, sweet potatoes, and salad) Whole Grain was preferred. Speculation about a biscuits and sausage gravy was inconclusive. It seems another test is in the making, a tough job but somebody has to do it. 😉
Gerry
We can’t recall where this recipe came from, so I can’t give proper attribution other than thank those who share so freely. Below shows the cover of an excellent einkorn book. We profoundly appreciate the efforts of Carla Bartolucci in spreading the word of the benefit of Einkorn!
