Description
Making einkorn biscuits at home couldn’t be easier! This quick and simple recipe will walk you through the process step by step so that you can enjoy biscuits with gravy, butter and honey or jam!
Ingredients
- 2 1/2 cups all purpose einkorn flour
- 1 Tablespoon aluminum free baking powder (not all brands achieves the same results, this is the baking powder I recommend)
- 1 teaspoon unrefined salt
- 1/2 cup salted butter, cold and cubed (I recommend salted miyoko’s vegan butter for dairy free)
- 3/4 cup milk (use unsweetened plain dairy free milk, if desired)
Instructions
- Preheat the oven to 400 degrees fahrenheit and line a baking sheet with parchment paper.
- In a large mixing bowl, add flour, baking powder and salt and stir together.
- To the mixing bowl of flour, add in the cubed butter. Toss the butter in the flour mixture.
- Now pinch and slide each butter cube between your thumb and pointer finger to quickly flatten it. Do this step as quickly as possible to avoid melting the butter until all cubes are flattened. (Alternatively you could use a pastry cutter however I prefer the larger flattened pieces of butter in my dough.)
- Once all of the butter cubes are flattened, add the milk and stir together with a fork until most of the liquid has been absorbed.
- Using your hands, gently squeeze together the dough in the mixing bowl until all of the dry flour has been incorporated, do not overwork the dough. Transfer the dough onto a lightly floured counter or cutting board. Gently press the dough flat with the palms of your hands to about a 1/2 inch thickness (I do not recommend using a rolling pin), then fold the dough gently in half to achieve a 1 inch thickness. Your goal is to layer the dough loosely while not pressing so hard as to loose the layers.
- Using your biscuit cutter or mason jar, dipped in a little loose flour, begin cutting out your biscuits and transferring them to your baking sheet. (The bake time for this recipe is for a 2 1/2 inch or larger diameter biscuit, if using a smaller diameter biscuit cutter, see the notes section below for baking time.)
- Once all biscuits are cut out and on the baking sheet, place the baking sheet in the oven and bake for 17-20 minutes.
- After baking, remove the baking sheet from the oven and allow the biscuits to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
- Enjoy while warm or store in an air-tight container after the biscuits have completely cooled. They will last for several days at room temperature but are best fresh and enjoyed within 1-2 days. Eat and Enjoy!
Notes
*To turn this biscuit recipe into a buttermilk biscuit recipe, simply add 1 Tablespoon of either lemon juice or distilled white vinegar to the 3/4 cup milk and stir together. Let the buttermilk mixture sit on the counter for 5 minutes before adding the buttermilk to the biscuit dough then proceed with the rest of the recipe as written.
*The size of your biscuit cutter will determine the bake time needed. If using a biscuit cutter smaller than 2 1/2 inches in diameter you will want to reduce the bake time to 12-15 minutes.
Keywords: einkorn biscuits, homemade biscuits, einkorn recipes, einkorn flour,
