Einkorn Butter Drop Biscuits
Recipes
Makes 12 Biscuits
Butter Drop Biscuits with Einkorn Flour
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
Instructions
- Preheat the oven to 425°F.
- In a large bowl, mix together the flour, baking powder, cream of tartar, and salt.
- Work in the butter with your fingers or a pastry blender until the mixture resembles a coarse meal.
- 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.
- 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.
- 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.
So . . . which is it??? I'm confused.
I have made the most delicious homemade waffles ? and the butter ? drop biscuits. They are absolutely the best!
Thank-you in advance for your reply!! June Gagnon
We do not recommend using buttermilk in place of the milk in this recipe.