Savory einkorn bacon cheddar biscuits
What is einkorn flour?
Watch our video and find out.
What’s better than fresh-from-the-oven biscuits? Fresh-from-the-oven einkorn bacon cheddar biscuits, of course! Oh-so savory, this recipe will have everyone flinging themselves across the breakfast, lunch and dinner table for seconds.
We can think of a zillion ways to enjoy these biscuits. Start the day with a breakfast sandwich or enjoy with a hearty BBQ spread. They’re perfect for the potluck, holiday dinners or just because you’re craving a savory treat.
When cooking with einkorn, we suggest weighing the flour. If you don’t have a food scale handy, simply fluff the flower using a fork before adding it to the measuring cup. Also, if you’re vibing this recipe as much as we are, you might want to take a gander at our einkorn strawberry shortcake, chicken and dumplings with einkorn, and traditional einkorn buttermilk biscuits.
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Savory einkorn bacon cheddar biscuits recipe
Ingredients
- 4 1/2 cups all-purpose einkorn flour, 20 oz
- 2 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 stick unsalted butter, cold and cut into 1/2" cubes
- 1 1/2 cups, plus 2 Tbsp buttermilk
- 10 strips thick-cut bacon, cooked until crispy and chopped finely
- 1 cup cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 egg, (for egg wash)
Instructions
- Preheat oven to 475 degrees after placing your rack in the center of the oven.
- Sift flour, baking powder, baking soda and salt into a large bowl. Combine the cold butter cubes with the dry ingredients, then ‘cut’ the butter into the mixture using a pastry blender or food processor. If you are using the food processor, do this in two batches. The butter particles should be about the size of a pea once you’ve completed the blending process. Transfer the butter and flour mixture to a large bowl.
- Next, make a well in the middle of the flour and butter mixture then pour in buttermilk. Stir wet and dry ingredients together along with the bacon and cheeses using a wooden spoon, combining just enough to form dough. Set in the refrigerator to rest for 10 minutes.
- Take the dough out of the fridge and form it into a ball. Then turn it out onto a lightly-floured surface. Sprinkle the dough lightly with flour, then gently press it out with your fingers—it should be about 3⁄4" thick—and then smooth the top with a rolling pin, but don’t overwork the dough.
- Cut out the biscuits with a 3" round biscuit cutter then place the formed biscuits about 2" apart onto a greased baking sheet. Once you’ve cut out as many as you can, gently form the dough back into a ball and press out once again to cut as many additional biscuits as possible. Beat the egg and brush the tops of the biscuits to aid in the browning process.
- Put the biscuits in the oven and immediately turn it down to 450 degrees. Bake biscuits for 12–14 minutes until they are golden brown, then remove them from the oven.
Notes
Hi Karen, I can definitely understand how that would be frustrating. The “1/2” option on the recipe is an automated feature that decreases the amount. The “20 oz” is a comment next to the measurement and so the plugin didn’t read it like it did the “cups” feature. If you ever use the option to half or double recipes on our site in the future, I would recommend using the measurement to the left of the ingredient for best results.
Made these this morning and not happy with you… thought great I will just make 1/2 the recipe, she has made it easy reducing down the ingredients…WRONG!!
While I am making them combining milk into the mix, realizing how dry the mix is and cannot form a ball. I check your ingredient list to find that you did not reduce the flour amount (20 oz) from the full mix amount. Pretty late to try and make them right..added more milk and butter and Baking powder and tried to mix it all in.. Not a good result, not tasty at all and not light because I had to overwork the Einkorn flour. I did not look at the cup measurement because I always weigh my Einkorn.
Karen