Einkorn Buttermilk Biscuits
Recipes
Makes twelve 2½-inch biscuits
Ingredients
- 3 cups (360g) All-Purpose Einkorn flour or 3½ cups (336 g) Whole Grain Einkorn Flour or 1¾ cups (350g) Einkorn Wheat Berries ground to flour
- 2 tablespoons sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon fine sea salt
- 8 tablespoons (113g) cold unsalted butter, cut into ¼-inch cubes
- ¾ cup (185g) cold buttermilk
Instructions
- In a large bowl, mix together the all-purpose or whole grain flour, sugar, baking powder, baking soda, and salt.
- Work in the butter with a pastry blender until the mixture resembles coarse meal.
- Pour in the buttermilk and squeeze the dough through your hands until the dough just holds together. Knead the dough just until the flour has absorbed the liquids.
- Place the dough back in the bowl and seal tightly with plastic wrap. Store in the refrigerator for at least 30 minutes or up to 2 hours.
- Preheat the oven to 425°
- Dust a rolling pin with flour. Roll the dough into a 10 × 10-inch square that is 1-inch thick.
- Cut out 12 rounds using a 2½-inch round cookie cutter.
- Place the biscuits on a baking sheet and bake for 18 to 20 minutes until golden. Serve warm.
Tips
