How to Make Einkorn Buttermilk Biscuits From Scratch
Indulge in a healthier twist on traditional biscuits by using nutrient-rich Einkorn flour to make delicious einkorn buttermilk biscuits with this easy-to-follow recipe.
Einkorn buttermilk biscuits offer a delightful twist on the classic biscuit recipe, adding a nutty flavor and hearty texture that sets them apart from traditional versions. Made with ancient grain einkorn flour, these biscuits are not only delicious but also packed with nutritional benefits. Whether enjoyed with your breakfast or alongside a comforting bowl of soup, einkorn buttermilk biscuits are sure to become a new favorite.
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Equipment
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoons
- Biscuit cutter – I like to use a regular-size mason jar ring. You can use anything you have on hand. A cup will also work.
- Cast iron skillet – I like the crispy bottom a cast iron skillet gives biscuits. If you do not like a crispy bottom try using a baking sheet.
- Whisk
- Fork
- Rolling pin
Ingredients
- 4 cups whole wheat einkorn flour – I used freshly milled whole wheat einkorn flour for this recipe.
- 2 cups buttermilk
- 1/2 cup butter (room temperature) – I use salted butter but if you want less salt you can use unsalted butter.
- 1/2 cup lard (room temperature) – Do NOT substitute with any liquid cooking fats.
- 2 teaspoons salt
- 4 teaspoons baking powder
- Lard or butter to grease cast iron skillet
- Flour – for lightly dusting your work surface.
How to Make Einkorn Buttermilk Biscuits
1. Preheat oven to 500°F. Prep your cast iron skillet by coating it with lard or butter to prevent sticking.
2. In a mixing bowl add the einkorn flour, salt, and baking powder. Using a whisk combine the dry ingredients until it is well combined and you are sure there are no clumps of baking powder.
3. Add the room-temperature butter and lard. Using a fork (or your hands) combine the butter and lard into the dry ingredients.
4. Once it is well incorporated, add in the buttermilk. Using a spoon or your hands combine the buttermilk into the mixture until it is well combined.
5. Lightly flour your work surface and turn the biscuit dough out. Using a rolling pin or your hands roll the dough out until it is about a 1/2 inch thick. Using a biscuit cutter or mason jar ring cut out the biscuits. After cutting out the biscuits combine the excess dough and repeat step 5 until all biscuit dough is used.
6. Place the cut-out biscuits into a greased cast iron skillet and Bake for 12 – 15 minutes or until the tops are slightly golden brown. Allow to cool for 10 minutes before serving.
Storage
Store in an airtight container or ziplock bag and keep at room temperature. If stored properly they will last 2 – 3 days.
FAQ’s
Can I substitute whole wheat einkorn for all-purpose einkorn?
The short answer is no. Whole wheat einkorn and all-purpose einkorn behave completely differently and all purpose einkorn flour requires more liquid. If you substitute for all-purpose einkorn you will get a different result.
Why are my biscuits dense?
If you added the baking powder and your biscuits are still dense, you likely overmixed or overworked your dough.
Can I substitute lard for crisco?
Yes, the lard can be substituted for Crisco or butter.
In conclusion, einkorn buttermilk biscuits offer a delicious and nutritious twist on a classic breakfast or brunch favorite. With their nutty flavor and ancient grain benefits, these biscuits are sure to become a staple in your kitchen. Whether enjoyed plain, slathered with butter, or used as the base for a breakfast sandwich, einkorn buttermilk biscuits are a versatile and satisfying addition to any meal.
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Equipment
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoons
- Biscuit cutter – I like to use a regular-size mason jar ring. You can use anything you have on hand. A cup will also work.
- Cast iron skillet – I like the crispy bottom a cast iron skillet gives biscuits. If you do not like a crispy bottom try using a baking sheet.
- Whisk
- Fork
- Rolling Pin
Ingredients
- 4 cups whole wheat einkorn – I used freshly milled whole wheat einkorn flour for this recipe.
- 2 cups buttermilk
- ½ cup butter (room temperature) – I use salted butter but if you want less salt you can use unsalted butter.
- ½ cup lard (room temperature) – Do NOT substitute with any liquid cooking fats.
- 2 tsp salt
- 4 tsp baking powder
- Lard or butter – to grease cast iron skillet.
- Flour – for lightly dusting your work surface.
Instructions
- Preheat oven to 500°F. Prep your cast iron skillet by coating it with lard or butter to prevent sticking.
- In a mixing bowl add the einkorn flour, salt, and baking powder. Using a whisk combine the dry ingredients until it is well combined and you are sure there are no clumps of baking powder.
- Add the room-temperature butter and lard. Using a fork (or your hands) combine the butter and lard into the dry ingredients.
- Once it is well incorporated, add in the buttermilk. Using a spoon or your hands combine the buttermilk into the mixture until it is well combined.
- Lightly flour your work surface and turn the biscuit dough out. Using a rolling pin or your hands roll the dough out until it is about a 1/2 inch thick. Using a biscuit cutter or mason jar ring cut out the biscuits. After cutting out the biscuits combine the excess dough and repeat step 5 until all biscuit dough is used.
- Place the cut-out biscuits into a greased cast iron skillet and Bake for 12 – 15 minutes or until the tops are slightly golden brown. Allow to cool for 10 minutes before serving.
