Einkorn Buiscuits

My sister and I developed this biscuit recipe when we were together over Thanksgiving and she is still talking about it.  We served the biscuits up with a fried egg and some sauteed supergreens to make a breakfast sandwich that was both delicious and anti-inflammatory.  (See blue box below on inflammation.)

Einkorn flour is an ancient form of wheat that is very low in gluten (see blue box below for more information on einkorn).  Be sure to use organic butter from grass fed cows and organic eggs from grass fed chickens so that you are getting the omega-3s that are so very important on an anti-inflammation diet.

This is actually a sandwich.  The bottom half of the biscuit is under the egg and doesn't show in this photo.  

Einkorn Biscuits

2 c einkorn flour
1/2 t stevia
1 t baking powder
1 t salt
8 T organic butter from grass-fed cows
3/4 c almond milk
1 t lemon juice

Mix together in a bowl the einkorn, stevia, baking powder and salt.  Using two knives or a cutting tool, cut the butter into the flour mixture.  Stir in the almond milk and lemon juice.  Drop the biscuits by spoonful onto a cookie sheet covered with a silpat mat.  You should get about 8-9 biscuits from this batter.  Bake at 450 degrees for 18-20 minutes.

To make the breakfast sandwich, slice the biscuits in half and top the bottom half with sauteed spinach, kale or any other super green and a fried egg.  Place the top half of the biscuit over the egg.