Einkorn RWS Biscuits

Einkorn Resistant Wheat Starch Biscuits
Einkorn RWS Biscuits

These biscuits are the best I’ve made in 9 years of low-carb biscuit experiments.  So often low-carb biscuits are either dry, hard as a rock, crumbly, taste like baking soda or powder, are too cheesy, too coconut-y…….in other words, mediocre.  Well, I’ve finally gotten one that even my husband says tastes (and feels) just like a real flour biscuit in his mouth.  Not crumbly, browned nicely, soft, smooth-textured and no odd aftertaste of leavening on your tongue!  🙂  Einkorn flour is ancient grain wheat that is not modified like modern wheat).  I think the Einkorn and the Resistant Wheat Starch (RWS) are what make this recipe stand out amongst my others.  These biscuits are not suitable until you are near goal weight as there is a little real flour product in them. Wait until later in Phase 2

If you prefer a biscuit without wheat flour and with a much lower carb count, you will want to check out my Peggy’s Fluffy Biscuits.  They’re yummy. too!

Panful of Deliciousness!
A pan of sheer delicious!

INGREDIENTS:  (all are available at Netrition.com)

2 c. my Einkorn Bake Mix

½ c. shredded Monterey Jack Cheese

2 large eggs, beaten

4 T. Resistant Wheat Starch 75

¼ c. cream

about ¼ c. water, added last and slowly

DIRECTIONS:  Preheat oven to 350º.  Place parchment or a silicone sheet on your baking pan and set aside. In a large mixing bowl, measure out 2 c. my bake mix.  Though it helps to let the mix come to room temp, you still need to rework shortening lumps with a fork until the mix is again the texture of cornmeal.  Add all remaining ingredients but the water and stir well.  Add water slowly but only enough to form a thick dough.  Let dough sit on counter 2-3 minutes to set up a bit.  Dip up 7 equal portions (about ½ c. batter each), form into balls and set them on pan spaced evenly.  Slightly press to a height of 1″  (2″ in diameter).    Pop pan into 350º oven for 15-17 minutes or until dry to touch in center and lightly browned.  These rise up nicely.   🙂  Serve hot with butter and your favorite jams.  Leftovers should keep nicely for a week in the fridge in a ziploc bag or in the freezer for a month.

NUTRITIONAL INFO:  Makes 7 large biscuits.  Each one contains:

283 calories, 23.11 g  fat, 11.82 g  carbs,  4.62 g  fiber, 7.2 g  NET CARBS, 12.11 g  protein, 190 mg sodium

6 thoughts on “Einkorn RWS Biscuits

    1. No there really isn’t. I add it to improve flavor, texture and to whiten up the biscuits. You could probably just leave it out and add 2 more tablespoons of the other flour product..

  1. Kathleen

    These are wonderful, Peggy! You hit it out of the ball park with this one.

    I used a little less water and made a dough that looked like a real biscuit dough, then flattened it to an inch and cut it with a drinking glass. Put a little coconut oil on my cast iron skillet and baked on that–like a real biscuit.

    Best low carb bread recipe I’ve ever tried. Might even be as good as if made with “regular” ingredients.So flaky it would make a great short cake base for strawberries.

    Please keep up the great work you do!!

    1. I’m so glad you like them, Kathleen. As I said before, I’ve neither developed nor found a LC biscuit I like as much as we both like these. Have made them numerous times now. I never hesitate to make these for us or for company. 🙂

  2. Deborah

    Peggy, these look wonderful. Will be putting in an order in for the resistant starch and more Einkorn at Netrition and will give these a shot. I too am not a huge fan of coconut flour ….has to be mixed with other alternative flours otherwise too “sweet” tasting.

    Also love the look of your new web site….very nice!

    1. I think you’ll like these, Deborah. It’s my biscuit recipe of choice right now, until I find or create biscuit Nirvana. 🙂 Would lvoe your feedback should you decide to try them.

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