Einkorn Sourdough Biscuits

Recipe by Kerenza De Freitas. Flaky, delicious, and made with sourdough! You can make your own einkorn sourdough starter from scratch (instructions here,) or you can sign up to be notified about our next batch of heirloom Einkorn Sourdough starter here!

Makes 8-10 biscuits

Instructions

1. Mix the stiff sourdough starter (50% hydration) and the cold buttermilk together with a fork, pressing on the starter until it mostly dissolves. Return mixture to the fridge while you prepare other ingredients. (Alternatively, you can use a chilled starter at 100% hydration. See notes.*)
2. In a large bowl, combine the flour, salt, baking powder, and sugar.
3. Cut in the cold butter with a fork or pastry cutter. If using grated, frozen butter, use a fork to gently mix into flour.
4. Add the buttermilk mixture. Mix with Einkorn Kneading Tool or a fork, until the dough just comes together. You can use your hands to bring the dough together a bit.
5. If the dough is still cold, transfer on to a lightly floured surface. Flour the top of the dough and roll to about a ½-inch thick rectangle. Wrap the dough in cling wrap and refrigerate if it gets too warm.
6. Fold the dough. Bring one end of dough close to the middle and then fold the other end over the first.
7. Roll to about ½-inch thick and repeat the fold 1-2 more times.
8. Refrigerate in between folds if your dough starts to get too soft.
9. Roll out the dough to about a 1 inch-1.5 inches thick rectangle. Wrap in cling wrap and refrigerate for at least 8 hours or up to a day.
10. Preheat oven to 400°F. Using a biscuit cutter or the lid of a mason jar, cut the biscuits out to desired size. Don’t twist and lift the biscuit cutter, just lift it as you cut them out. Gather the scraps and stack them on top each other. Re-roll and continue to cut out the biscuits. Place on a baking sheet lined with parchment paper.
11. Bake for 15-18 minutes or until golden brown. Brush the tops of the biscuits with melted butter.

 Notes

• *A stiff starter (50% hydration) is Jovial’s recommended starter method, which simply means 10g starter, 30g water, 60g flour (1:6:3). 100% hydration sourdough starter means that it has been fed the same amount of flour and water by weight: 50g starter, 50g flour, 50g water (1:1:1). It has a more fluid consistency than a stiff starter. You can use either for this recipe.
• This recipe works best with starter that has been recently fed (not more than a day old.)
• Keep the dough cold in between rolling and folding by refrigerating or placing it in the freezer.
• Store the biscuits in a ziplock bag for a few days at room temperature.
• The dough can be frozen and baked anytime. Cut out the biscuits and store in a ziplock bag in the freezer. Bake as stated when ready to serve.