Einkorn Buttermilk Biscuits Video
What is einkorn flour?
Watch our video and find out.
Fresh, homemade biscuits have long been a staple at the dining room table, only this time, we made them with mouth-watering einkorn flour! We’ve got the one recipe you’ll want to keep in the family for generations to come! Our easy einkorn buttermilk biscuits take only a few minutes to mix and less than 15 minutes to bake. They will fly off the table.
No einkorn flour? No worries! You can make delicious easy buttermilk biscuits using traditional all-purpose flour.
We love using buttermilk to make our biscuits super special. Most people mistakenly think it contains butter because of its name. In reality, it contains no butter at all! The fat has actually been removed to make butter. Buttermilk is lower in fat than regular milk and easier to digest, just like einkorn wheat. It’s slightly thicker and sourer than milk, adding a wonderful texture and flavor to our buttermilk biscuits.
These biscuits are equally delicious with or without jam.
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Einkorn is helpful for those with gluten sensitivities or intolerances and not intended for those with celiac disease.
Einkorn Buttermilk Biscuits Recipe
Ingredients
- 4 1/2 cups all-purpose einkorn flour, 20.25 oz
- 2 Tbsp baking powder
- 1/2 tsp baking soda
- 2 tsp salt
- 1 1/2 sticks unsalted butter, cold and cut into ½" cubes, 6 oz
- 1 1/2 cups buttermilk
- egg
Instructions
- Place a rack in the center of the oven then preheat to 475 degrees.
- Sift flour, baking powder, baking soda and salt into a large bowl. NOTE: We strongly recommend you weigh your einkorn flour, if possible, for better accuracy. If you don’t have a scale, fluff the flour with a fork before you measure it in a cup.
- 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 a 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 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 using a wooden spoon, combining just enough to form dough. Cover the bowl and 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 with flour then gently press it out with your fingers—it should be about 3⁄4" thick—then smooth the top with a rolling pin, but don’t overwork the dough.
- Line a baking sheet with parchment paper and spray with cooking spray. Cut out the biscuits with a 3" round biscuit cutter then place the formed biscuits about 2" apart on the baking sheet. Once you’ve cut out as many as you can, gently reform the dough and smooth the top with a rolling pin to cut as many additional biscuits as possible. Again, be careful not to overwork the dough. Einkorn repairs easily so just press it back together.
- 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
These biscuits are amazing. I cut them out and place on baking sheet, then freeze before baking. Seal them all in a bag and keep frozen. You can then take out what you need and bake from frozen at 475 for 8 minutes. Turn off the oven and leave them in for 5-6 more minutes. Yum! Thank you for a wonderful recipe!
I made them for the first time today! They are delicious.