Einkorn Buttermilk Biscuits
This recipe yields fluffy and delicious einkorn buttermilk biscuits that are perfect for breakfast, brunch, or any time of the day.
Equipment
Ingredients
- 300g (2½ cups) Einkorn flour all-purpose Plus a little extra for rolling
- 1 tbsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Fine grain sea salt more if using unsalted butter about 1/4 tsp
- 113g (½ cup) Salted butter cold and cut into small pieces
- 245g (1 cup) Buttermilk very cold
Instructions
- Preheat oven to 425 degrees Fahrenheit. Lightly grease a large cast iron skillet. Set aside.
- Add- In your food processor add Flour, baking soda, baking powder, salt and cubed cold butter. Pulse several times until the butter is chopped into small pieces. This is usually accomplished in under 15 seconds. You want the butter to be about pea sized balls, its okay if some are larger.
- Transfer and combine- Transfer mixture into a large bowl and add buttermilk. Using a mixing spoon, mix until incorporated, but do not overmix.
- Roll and laminate- Roll dough onto floured surface. This is where you want to laminate your dough. You will begin to roll your dough out into a thick rectangle, then fold over one side, then the other. Roll out again into a rectangle and repeat this process 3-5 times. If your dough becomes sticky, add a dusting of flour with each roll and fold, but be careful not to over flour your dough.
- Cut- Once you have laminated your dough, roll to about 1-2 inch thickness. Use a pastry cutter or biscuit cutter and cut your biscuits. The size of your biscuit cutter will determine the amount yielded. I am using a 2.25 wide by 1.25 thick which yields 8-10 biscuits. Depending on your thickness. Cut straight down and do not twist.
- Bake- Place them into your lightly greased cast iron skillet and bake for 15-18 min until the tops are golden brown. Once out of the oven, brush the tops with butter if desired.
If your biscuits seem like the butter has softened too much, place them in the freezer for 5–10 minutes before baking. This helps firm up the butter so it stays cold long enough to create steam in the oven, giving your biscuits those beautiful flaky layers instead of melting out before the dough has time to set.
Notes
If at any point the dough feels a little warm or the butter looks like it’s softening, just pop the biscuits into the freezer for 5 minutes. A quick chill keeps the layers nice and flaky.
See blog post for helpful tips and step-by-step photos.
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