Einkorn Biscuits – Fluffy, Buttery, and Flavorful
A warm and buttery Einkorn Biscuit is the perfect solution to many problems. You need something to go with your soup? Einkorn Biscuits. Do you need a base for your sausage gravy? Einkorn Biscuits. How about a quick side for a rustic main dish? Yep…. Einkorn Biscuits.
These are so fluffy, light, and buttery. They are modeled after the classic southern buttermilk biscuit, but instead of regular, all purpose flour, they use Einkorn. You will get the perfect biscuit with all the nutrition of Einkorn flour – higher protein content, trace minerals, and no GMOs or chemicals! Plus, Einkorn is much easier to digest. (Read more about discovering Einkorn https://northwestfrench.com/quick-easy-no-knead-einkorn-bread/) To come up with the recipe for these beauties, I used my traditional “Buttermilk Biscuit” recipe as a guide, making a couple alterations with the proportions of flour to liquid, as well as leaving out baking soda. I am super happy with the results, and actually prefer these to the original. If you need to purchase, or restock, your Einkorn flour follow click through with this link: https://amzn.to/48RiZah
Another bonus to these Einkorn Biscuits is that they are very quick and SIMPLE to throw together. They can be fresh out of the oven and on the table in short order. Slather generously with some cultured French butter, and you will be putting this recipe on “repeat”. Enjoy!
Einkorn Biscuits
Ingredients
- 2½ Cups All Purpose Einkorn Flour
- 1 Tbsp Baking Powder
- 1 Tbsp Granulated Sugar
- 3/4 tsp Salt
- 8 Tbsp Butter – VERY cold and Grated
- 3/4 Cup Whole Milk
- 3/4 tsp Apple Cider Vinegar
Instructions
- Preheat oven to 400℉
- Mix the Einkorn Flour, Baking Powder, Sugar, and Salt together in a medium bowl.
- Take butter directly out of the refrigerator and grate it into the Einkorn Flour mixture.
- Cut to Butter into the Flour mixture with a fork or pastry blender. **COLD butter is the key to flaky biscuits, so mixing with a fork or pastry blender keeps the butter colder than cutting it in with your hands. If you prefer to use your hands, pop the mixture back into the fridge for a few minutes to cool everything back down.** The goal here is a coarse texture. There will still be larger bits of butter, but that is ok.
- In a separate measuring cup, add the Apple Cider Vinegar to the Whole milk. Stir to combine, and the let sit for a minute so the milk has a chance to thicken up.
- Add the Milk mixture to the Flour mixture and stir until just mixed. Take care not to over stir. Biscuits are kind of like pie crust, in that you want to touch/work the dough as little as possible.
- Lightly flour a piece of parchment paper, or your counter. Pat dough out into roughly 5" x 10" rectangle, about 3/4"-1" thick – The size isn't as important as the thickness, so don't get caught up on the dimensions. Cut horizontally into (4) 2½" x 5" sections, then divide each of those into (2) 2½" squares. **Take care not to "saw" the dough as you divide it. Simply push down on your knife and make ONE cut. "Sawing" will bind the edges of your biscuit, preventing it from rising to its full potential.** You will end up with (8) 2½" x 2½" squares.
- You can push the corners a bit, rounding them out, creating more oval biscuits.
- Transfer biscuits to a parchment lined baking sheet and pop into the preheated oven. Bake for 20 minutes.
- Remove from oven. Enjoy!
Love these! Such a classic!
Can’t wait to try some of these!
I literally just pulled some out of the oven to go with some hearty beef stew! So tasty!