Einkorn Butter Drop Biscuits

Einkorn Butter Drop Biscuits

Ingredients

  • 2 cups (240 g) Jovial All-Purpose Einkorn Flour or 2½ cups (240 g) Jovial Whole Wheat Einkorn Flour
  • 1 tablespoon baking powder
  • ½ teaspoon cream of tartar
  • ½ teaspoon fine sea salt
  • 8 tablespoons (113 g) cold unsalted butter, cut into ¼-inch cubes, plus more for baking
  • ¾ cup (180 g) cold whole milk
  • 1 tablespoon pure maple syrup
Organic Einkorn All-Purpose Flour 2 lb.

Organic Einkorn All-Purpose Flour 2 lb.

$9.29
Regular price
Organic Einkorn Whole Wheat Flour 2 lb.

Organic Einkorn Whole Wheat Flour 2 lb.

$9.29
Regular price

Makes 12 biscuits

Instructions

  1. Preheat the oven to 425°F.
  2. In a large bowl, mix together the flour, baking powder, cream of tartar, and salt.
  3. Work in the butter with your fingers or a pastry blender until the mixture resembles a coarse meal.
  4. In a small bowl, whisk together the milk and maple syrup. Add to the flour mixture and using a fork, mix until the flour is just absorbed.
  5. Drop twelve 2 tablespoon mounds of dough onto a buttered baking sheet, spacing them 2 inches apart. Place a dab of butter on the top of each biscuit.
  6. Bake for 10 to 12 minutes until the edges are golden brown. Let cool slightly before removing from the baking sheet. Serve warm or at room temperature.

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Einkorn Butter Drop Biscuits