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
- 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)
- 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.