Einkorn Biscuits

Einkorn biscuits are flaky buttermilk biscuits made from scratch with just five ingredients. Top them with gravy, jam, or butter for the perfect bite with your morning coffee.

Prep Time 10

Cook Time 16

Total Time 26

Servings biscuits

Author Heather

Ingredients

3 cups (300 g) einkorn flour
1 tablespoon baking powder
¼ teaspoon baking soda
1 teaspoon salt
5 tablespoons (70 g) unsalted butter cold, plus extra for greasing the pan
1 cup (227 g) buttermilk

Instructions

Preheat oven to 425℉. Lightly butter a 10 inch cast iron skillet (or similarly sized baking dish) and set aside.
In a large bowl, add einkorn flour, baking powder, baking soda, and salt. Whisk to combine and remove clumps. (Alternatively, add to a food processor and pulse a few times).
Grate cold butter using the large side of a box grater and add to flour mixture, tossing to combine. (Alternatively, add to food processor and pulse until butter is pea sized. If using a food processor, pour mixture into a large bowl at this time).
Make a well in the center of your flour mixture and add buttermilk. Gently stir until ingredients are mostly incorporated. Dough will look shaggy and sticky. Pour dough out onto a lightly floured surface.
Gently pat dough with lightly floured hands into a large, flat rectangle, about 10-12 inches wide and about ¾ inch thick. Keep extra flour nearby and continually flour the surface, dough, and your hands as needed. Fold dough rectangle in half, turn to the right to make your new rectangle horizontal, and gently pat back into a large rectangle. Repeat 4 times, folding your dough 5 times in total. Pat dough into a large rectangle, about ¾ inch thick.
Using a 3 inch biscuit cutter, cut biscuits out of dough (do not twist your cutter, this seals the edges). Reform leftover dough gently and continue cutting until all dough is used - you should get about 7 to 8 biscuits.
In prepared cast iron pan, place biscuits close together (or touching if possible) for a better rise in the oven. Bake for about 18-22 minutes, or until tops are lightly browned and biscuits look set.

Notes

Homemade biscuits keep for 1-2 days at room temperature in a sealed container, up to 1 week in the refrigerator, or 2-3 months in the freezer. If freezing, seal tightly with foil or plastic wrap and store in a freezer safe container.
Einkorn flour measurements: 1 cup = 100 grams

Nutrition