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Einkorn Flour Biscuits

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Servings 6 biscuits
Total Time 45 minutes

EQUITMENT

INGREDIENTS
  

  • 3 cup einkorn flour or 2 cup gluten-free flour (bobs red mill gluten-free 1-1 flour)
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 tbsp honey or 2 tbsp granulated sugar
  • 1 cup buttermilk notes above on how to make
  • 6 tbsp butter or dairy-free butter
  • 1 egg or egg replacer
  • 2 tbsp flour

DIRECTIONS
 

  • Preheat the oven to 450°F
  • In a large mixing bowl, whisk together the flour, baking powder and salt.
    3 cup einkorn flour,1 tbsp baking powder,1 tsp salt
  • Cut the butter into small cubes and put it in the freezer for about 10 minutes. If you don’t have buttermilk on hand, make some by stirring 1 tablespoon vinegar or lemon juice into 1 cup of milk (dairy-free works too). Let it sit in the fridge for 5–10 minutes to thicken and stay cold.
    6 tbsp butter
  • Use a pastry cutter or fork to cut the butter into the flour until the pieces are about the size of small peas.
  • Add the egg, buttermilk and honey (or sugar) into the flour mixture. Stir gently until a soft, sticky dough comes together. Try not to overmix—the less you stir, the lighter your biscuits will be.
    1 tbsp honey,1 egg,1 cup buttermilk
  • Sprinkle 1 tablespoon of flour onto a large piece of parchment paper. Turn the dough out onto it, dust the top with a little more flour, and fold the dough in half. Then sprinkle it again with flour and fold the dough again.
    2 tbsp flour
  • Gently pat the dough into a round about 7 inches across and 1 inch thick. Don’t make it too wide or thin, or you’ll end up with flat biscuits.
  • Use biscuit cutter to cut out biscuits and be sure to press straight down without twisting, so the biscuits rise tall. Gather the scraps, gently press them back together, and cut a few more. You should have about 6 large biscuits.
  • Arrange the biscuits on a greased cast iron skillet (or baking sheet if you don’t have one). Bake for 20-25 minutes, until the tops are golden brown.
  • Brush the warm biscuits with melted butter as soon as they come out of the oven. They are best served fresh or they keep for 2 days at room temperature, up to 5 days in the fridge, or 3 months in the freezer if stored in an airtight container. Enjoy!
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