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I set out to make these scrumptious einkorn biscuits this morning and realized I had never blogged them, so today is the day! Everyone devours these babies. They’re so, so tasty and relatively easy to throw together in the morning. I’ve even made them on homeschool co-op mornings when we’re all rushing around like crazies.
The biscuits also heat up pretty well if they’re baked ahead of time. In fact, I pre-made egg & cheese einkorn biscuits for a recent family road trip and they warmed up beautifully in the crock pot that we had plugged into the van. It was an awesome way to get some real nourishment during our travels, instead of relying on pre-packaged gas station fast food. Additionally, they freeze and thaw extremely well if you want to double the recipe and save some for later.
The “healthier” factor of these biscuits goes a long way, too. Our family definitely loves to eat baked goods and bread products, so I do try my best to offer einkorn alternatives because of the extra nutrition that it packs. And the gentler, less-varied, non-hybridized A-genome version of gluten is so much easier on our digestive systems.
Ingredients
- 2 1/4 cups all-purpose einkorn flour
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1 tsp sea salt
- 6 tbsp cold grass-fed butter, cut into chunks
- 3/4 to 1 cup organic buttermilk
Instructions
- Preheat oven to 450 degrees.
- Add all the dry ingredients to a bowl with a flat(ish) bottom. Mix well with a fork.
- Add the chunked butter and use a pastry cutter to "cut" the butter into pea-sized pieces. Don't spend a bunch of time making it perfect though, it's better to not overwork the dough.
- Add the buttermilk and mix with a fork. When the dough is as mixed as you can get it with a fork, knead with your hands. You'll feel like you'll want to add more buttermilk, bur resist the temptation. Do your best to work as much of the flour as possible into the dough. If you still are having trouble incorporating most of it, add a teeny tiny amount of buttermilk to the bowl - maybe 1-3 teaspoons. I promise you'll regret pouring too much extra in!
- Once the dough is put together, cover and let it rest in the refrigerator for about 10 minutes. Don't leave it in too long, otherwise the butter may harden too much.
- Next, turn the dough out onto a floured surface and make sure the dough is well-coated in flour on the outside.
- Roll the dough out to about one inch in thickness. You can play with the thickness a bit depending on your desired outcome, but I typically stick to about one inch.
- Using a 3-inch round biscuit or cookie cutter (again, you could change the size depending on the desired outcome), cut the biscuits out of the dough to place on a baking stone. If you don't have a biscuit or cookie cutter, use a drinking glass. I did that for this post because I'm at the beach and don't have my normal tools.
- Re-roll the dough as many time as needed to cut biscuits from as much dough as possible. I usually get about 9 biscuits out of this dough, but it's dependent on rolled thickness and the size of your biscuit cutter. Shape the last leftover bit of dough into a deformed flattened ball. Someone always eats it.
- I place the biscuits next to each other on a baking stone (I always use Pampered Chef) to help them hold their shape. I've tried baking them with space in between and it just doesn't work as well for me.
- Bake for about 12-14 minutes, or until the tops are just beginning to brown up a bit.
- Pull from the oven and place the biscuits on a cooling rack for a few minutes.
- Serve lathered in butter (can we ever have too much?) or as a fried egg sandwich. Make sure to hide one for yourself, or you may miss out as everyone is gobbling them up.
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